Pane di Ana

Hi bread lovers 🍞✨

Something special is baking this Father’s Day weekend…
Alongside my usual artisan breads, cinnamon rolls, and scones, I’ll also have a limited-edition flavor: jalapeño cheddar 🌶️
Plus, sourdough bagels which I only make once a month will also be available for this special occasion.

Everything is handmade, fresh, and baked with love. 🤍
Pre-orders are now open!
🔗 hotplate.com/panediana

Just admiring today's bake for a minute 🤍

These sourdough loaves came out so good. One of those batches that reminds me why I love baking for my community. 🍞

🔗 hotplate.com/panediana

After a full day of mixing, shaping, fermenting, and baking sourdough cinnamon rolls, I think the baker deserves one too. 😉

Made with long-fermented sourdough and topped with my orange glaze. 🍊🤍

I was at the grocery store the other day looking through the bread aisle and decided to check the ingredients on some of the “sourdough” loaves 👀

Preservatives, oils, gums, added yeast and even bioengineered food ingredients.

I know many people who follow my page already understand the difference between artisan sourdough and grocery store bread 🤍

But I also know new people sometimes stop here and wonder:
“why does artisan sourdough cost more?”

Traditional sourdough is usually made with just:
flour, water, salt and starter.

Of course convenience matters, and not everyone has the time or energy to make bread from scratch — which is exactly why local bakers exist.

When you support small sourdough bakers, you’re supporting slower fermentation, simpler ingredients and bread made with real care.

Not all sourdough is the same 🤍

Fresh bread makes the weekend feel different 🤍
Real sourdough. Long fermented.

Pre-orders close tomorrow for Saturday pickup. ✨

🔗 hotplate.com/panediana

These are the cinnamon rolls everyone keeps coming back for 🤍

My sourdough cinnamon rolls are long-fermented for about 20 hours from the moment I make the dough to the moment they come out of the oven fresh on Saturday morning.

Soft, buttery, filled with cinnamon sugar, and topped with my orange glaze.

Every week I get excited watching customers try them because I already know what’s going to happen… they’ll want another box 🫶🏽

A glimpse of today’s dough day ✨
The part nobody sees before the fresh loaves hit the table.

Stretch, fold, shape, rest, repeat 🤍

The loaves are now in the fridge for their overnight cold ferment, ready to be baked fresh tomorrow morning.

A little recap from last weekend’s bake ✨

Definitely did not happen this fast 🤭

This week’s menu is now open for Saturday pickup in Northeast El Paso

🔗 hotplate.com/panediana