October 7, 2013
Pan de coco is a perfectly performed offering from a small family-owned and operated bakery in the Normandia barrio in Bogotá. It gets its name from the shredded coconut that adorns the top of this slightly sweet baked good.
The texture is amazing; the bread can be torn in half to expose a completely uniform matrix with a sub-millimeter cell size. The firm exterior gently corrals an ever-present water content–this bread never dries out.
Or maybe it’s just impossible to wait that long.
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