“It’s also about food justice,” Mariela Camacho says. “I want to give this to a community that doesn’t have a lot of food that is healthy and accessible to them.” (Image: Margo Vansynghel for CHS)
The sky is invariably dark, the atmosphere eerily quiet when Mariela Camacho gets to the commissary kitchen at 3 AM. No buzzing of mixers yet. No butter sizzling in pans, radio in the background, or cooks chopping onions, or bakers kneading dough. Usually, it’s just her and her diablitos (smoked paprika croissants), conchas (sweet bread rolls with crunchy toppings) and roles de canela (cinnamon rolls). One by one, Camacho loads them onto trays that go on top of the warm oven for proofing, the final rise before the final bake.
While the pastries rise, Camacho mixes the dough for sweet buns and bread, assembles pink cakes and alfajores, and chops up queso oaxaca for empanadas.
“And that’s just a regular day,” Camacho says. It’s 11 AM, and she’s worn out after a Sunday morning of baking. Her cheeks rosy from the work and oven heat, she’s loading up big boxes with bread, sweet buns and pastries to be whisked off to her wholesalers across the city: La Marzocco Cafe, Elm Coffee Roasters, Resistencia, Little Neon Taco, Addo, Bait Shop and Damn The Weather. Her wholesaler’s list has been growing quickly since she started her on-demand and pop-up bakery Comadre Panadería last spring.
Her pastry pop-ups, at Little Neon Taco, Dorothea Coffee or Broadcast Coffee, are increasingly popular as well. During her next pop-up, planned for Sunday, January 27th at Broadcast Coffee’s Jackson roasting house, Camacho will be selling cardamom orange conchas and a raspberry/beet niño envueltos.
Comadre Panaderia Pop-up
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