Renowned bakery from Chef Elena Reygadas serving exceptional pastries, breads, and coffee. Lines form early for guava rolls, conchas, and croissants. Standing-room only, take pastries to go or enjoy at small bar.
Panadería Rosetta on Colima 179 in Roma Norte is the bakery operation of chef Elena Reygadas — one of Mexico's most decorated chefs and the operator of restaurant Rosetta, which occupies the building next door. The panadería opened as a standalone entity after the success of the restaurant's bread programme attracted more attention than any other element, and it has since become one of the most in-demand bakeries in Mexico City, with lines forming before the 7 a.m. opening on most days. Reygadas trained in Italy and the panadería's output reflects this influence: an exceptional croissant programme (butter, chocolate, and seasonal variations), carefully laminated pastries, and a bread selection that applies European technique to Mexican ingredients and flavor profiles. The guava roll — a spiral sweet roll filled with guava paste and cream cheese — has become the bakery's most iconic preparation and the item most commonly mentioned by first-time visitors. Fresh conchas (Mexico's traditional shell-patterned sweet rolls) made with high-quality butter and good vanilla appear regularly. The sourdough loaves and high-hydration breads represent the serious bread programme that underpins the pastry operation. The panadería is tiny: the purchasing experience involves standing at a counter selecting from the items displayed, then moving to a small bar area to drink coffee or take items to go. The Roma Norte location on tree-lined Colima means the sidewalk outside serves as an overflow standing area on busy mornings. The bakery is closed on Mondays.
Signature dishes
- Guava roll — $3 USD
- Concha — $2 USD
Good to know
- Hours
- 7:00 AM - 6:00 PM (closed Monday)
- Reservations
- Walk-in only
Location
Colima 179, Roma Norte, 06700 CDMX
19.4175, -99.1683 View on map
Highlights
- Guava rolls: spiral sweet rolls filled with guava paste and cream cheese — Panadería Rosetta's most iconic preparation
- World-class croissant programme from chef Elena Reygadas, trained in Italy, applying European lamination to Mexican ingredients
- Fresh conchas made with high-quality butter and vanilla — a superior version of Mexico's most beloved pan dulce
- Sourdough and high-hydration bread from a serious bread programme underpinning the entire pastry operation
- Tree-lined Colima setting in Roma Norte — one of Mexico City's most beautiful streets as a backdrop for morning pastries
Tips for visiting
- Arrive at 7 a.m. opening for the best selection and shortest queue — guava rolls sell out within two hours most days
- The croissant is the technical benchmark: if it is perfectly layered and buttery, the day's batch is worth buying broadly
- The bakery is closed on Mondays — this is a hard restriction and worth confirming against a CDMX itinerary
- Items can be taken to go or eaten at the small standing bar inside with coffee — seating is not available
- The guava roll pairs exceptionally well with the in-house coffee, which is also from a quality source
When to visit
Tuesday through Sunday mornings at 7 a.m. for the full selection and freshest guava rolls; the queue is longest on weekend mornings from 8 a.m. to 10 a.m.
Accessibility
Street-level entrance on Colima 179 in Roma Norte with a single step at the threshold. The interior is very compact with minimal space for wheelchair navigation; the counter service format can be accessed from the doorway in most configurations.
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Frequently asked questions
Who is chef Elena Reygadas?
Elena Reygadas is one of Mexico's most acclaimed chefs and was named Latin America's Best Female Chef in 2014. She operates restaurant Rosetta in the same Roma Norte building as the panadería, and her training in Italy deeply influences the pastry programme.
What is a guava roll?
A guava roll (rollo de guayaba) is a spiral sweet roll made from an enriched dough laminated similarly to a croissant, filled with guava paste and cream cheese, then baked until golden. The combination of tropical guava acidity with cream cheese richness in a buttery pastry format has made it Panadería Rosetta's most requested item.
Is the bakery only for takeaway?
There is a small standing bar inside where coffee and pastries can be consumed on-site, but formal seating is not available. Most visitors take items to go and eat them on nearby Colima, which has benches and trees.
When does the bakery open and close?
Panadería Rosetta opens at 7 a.m. and typically closes around 6 p.m. It is closed on Mondays. Key items such as guava rolls often sell out by 9 a.m. to 10 a.m. on busy days.
Are there savory options?
Yes. Savory croissants, ham and cheese options, and some prepared sandwich items may be available depending on the day's production. The bakery is primarily sweet-focused but the full selection includes some savory choices.