Baked in Escondido, the old way.
Every day starts before dawn: trays of conchas, cuernos, and bolillos pulled fresh from the oven — the same recipes neighbors have counted on for two decades.
Grab a tray and tongs at the door, fill it with whatever looks good, and take home a box of San Diego's favorite sweet bread. Whole cakes and party orders are ready with a few days' notice.