The Greatest Thing Since Sliced Bread: Artisan Bread

The Greatest Thing Since Sliced Bread: Artisan Bread

Erin Staley
December 4 2013

If you’re just visiting sunny Puerto Vallarta, be sure to add the area’s favorite attraction to your Saturday festivities: the Old Town Farmers' Market-Tianguis Cultural. Located in the heart of the city, this "make it, bake it, grow it" market is hopping with eager shoppers who want to fill their bags with locally grown strawberries, tropical flowers, natural cheeses, Huichol figurines, handmade beauty products, whimsical instruments and fashion-forward beachwear.

And as you enjoy the warm Mexican sun and fun-filled entertainment; be sure to jump in line for one of the market’s hottest products: artisan bread. The nutty flavor and hearty texture and will make you think you have the best thing since, well, sliced bread!

Our artisan bakers use high quality, locally grown ingredients, old world style bread-making techniques and a whole lot of love to create their signature products. Each loaf has been fermented at least four times longer than commercial breads which offer a smorgasbord of nutrients. Then the loaves are baked in small batches, giving you an unparalleled tasting experience.

While you’re at the market this Saturday, stop by each of our artisan bread booths to discover your favorite.

Artisan Bakery, owned by Lorene Rivera, specializes in old world European breads made with a purely natural 30-year-old sourdough starter from the San Francisco Bay area. Fermented for 12-hours, the dough is ready for a careful kneading, proofing and baking process. Once perfection is achieved, each “rustic” loaf offers Artisan Bakery’s signature texture and flavor. Stop by this Saturday to select from Artisan Bakery’s vast array of styles. You’ll find everything from sourdough French baguettes to specialty breads. To learn more, visit Artisan Bakery’s new Colonia location on Calle Aldanaca 178, Local #9. Call 322-223-8283 or visit or Facebook .

Chilean Whole Wheat Bread is a “gift from the heart.” It is made bySebastian Matias Casanova Castro who has improved upon a recipe created by his grandmother in the cold Chilean Patagonia. With fresh ingredients such as flaxseed and sesame, Sebastian creates his robust dough. It is then fermented for a long period of time allowing the wheat to convert into a power-packed food source with vitamins, minerals, amino acids and complex carbohydrates. Sebastian then uses his gas stove to bake the loaves, a popular southern Chilean way of baking. Chilean Whole Wheat Bread is then brought to the market, ready to be enjoyed by those who want to try something unique, healthy and delicious.  

Vera Bakery, owned by international pastry chef Christian Calvento, is built on a love for baking. This passion was engrained in him by his mother who was known for her baked delights. Today, Calvento honors her as the namesake for his bakery and the inspiration behind his unforgettable home-style breads. Mixing together a variety of healthy, chemical-free ingredients, Calvento spends hours making sure each loaf reaches its full potential in texture and flavor. Although Vera Bakery sells a number of bread varieties at the market, the multigrain and whole wheat are always the most popular. They do not crumble giving bread lovers the perfect slice for toasting. If you’re in Bucerias and would like to try their other baked goods, then stop by the Vera Bakery Shop on Calle Lázaro Cárdenas #101. Visit them on Facebook or call 329-298-1962 .

Satisfy your craving for the wholesome, "just baked" goodness of artisan breads this Saturday. And don’t forget that these baked loaves will make the perfect sidekick to our other ready-to-eat foods. Pair them with handmade Mexican cheeses, tortilla soup, salsas, dressings, dips and organic peanut butter. The possibilities are endless and not to mention, delicious!

Located in Lazaro Cárdenas Park (kitty-corner to Daiquiri Dick’s on Olas Altas), the Old Town Farmers’ Market-Tianguis Cultural is open every Saturday from 9:30 am to 2 pm from the first Saturday in November to the last Saturday in May. To learn more, visit us on or Facebook