Cardín Pastelería

What Cardín Pastelería is

Cardín is a small pastry shop at Coahuila 68 in Roma Norte. It began as a catering service and grew into a storefront, which is why the room is modest: a prettily decorated counter with a couple of small tables, built for collecting an order rather than settling in with a laptop.

The year-round work is pastry. Themed fondant cakes made to order are the core of the business, and the cuack, a house riff on the Gansito, is the signature over-the-counter thing.

For the weeks around Day of the Dead it adds a pan de muerto line, and one of those breads is the reason most people hear about the place.

Who is behind it

Chef Ricardo González Foyo, who has been doing this for more than a decade. The bakery carries his name rather than a place name or a concept, which tells you something about how it is run: this is a one-chef shop that scaled from catering into a storefront rather than a brand built backwards from a logo.

Beyond that the public record is thin. There is no long interview, so the shop is judged on the counter, which in fairness is where a pastry chef would probably prefer to be judged.

The pink one, and why it went around

The guava pan de muerto is the bread that travelled. The reason is simple and visual: it is pink all the way through, not pink on the outside with a plain crumb underneath. Cut it open and the colour holds.

That comes from building the dough on concentrated guava with piloncillo and spices rather than tinting a standard dough and calling it fruit. It is finished with pink sugar instead of the usual white. The texture stays soft and the guava reads as fruit, which is the part that is harder to do than the colour.

How the season works

Three versions this year.

• Guayaba. Concentrated guava, piloncillo and spices, pink sugar on top, pink crumb inside. The one to order if you are only ordering one.
• Tradicional. Orange blossom, orange zest and cempasúchil, finished with sugar and marigold petals. The marigold is the detail that lifts it above a standard traditional loaf.
• Cardamomo. The restrained one, spiced rather than sweet-forward.

Pieces run around 55 to 60 MXN, which puts Cardín below the premium filled breads elsewhere in the city and well above a supermarket loaf.

What I ate

The guava, which is both the viral one and, as it turns out, the one worth the trip. It is fluffy, properly flavoured, and pink inside, which is the bit nobody quite believes until they tear it open. Film it torn, not whole.

The workshop

This is what Cardín does that the rest of the pan de muerto season does not. Through October the shop runs hands-on baking workshops, in groups, where you make the bread yourself rather than watch it being made.

• When: Thursday to Sunday every week of October, running on to 1 November, with two sessions a day at 10:00 and 15:00. Thursday and Friday are billed as the weekday slots and Saturday and Sunday as the weekend ones.
• Length: three and a half to four hours.
• What you cover: the dough, developing the texture, shaping, and baking.
• What is included: materials and a recipe booklet, and what the group bakes is divided among the participants to take home.
• Price: 900 MXN per person, with a couples rate advertised alongside it.
• Booking: sign up by WhatsApp on 55 7344 5813. Hold the place with a 50 percent deposit by transfer or in person, then send the proof with your name. Cancelling needs three days’ notice or the deposit is lost.
• They sell out. The first weekend of October went before the month started, and individual morning sessions go first.

What it costs

Item	Price
Pan de muerto, per piece	around 55 to 60 MXN
Workshop, per person	900 MXN
Workshop, per couple	couples rate advertised, confirm on booking
Workshop deposit to reserve	50 percent

The bread is the cheap part and the workshop is the spend. At 900 MXN a head you get most of an afternoon, the bread you make, and a recipe you keep, which is a different proposition from buying a box. Prices move with the season, so confirm when you message.

How to book

• WhatsApp 55 7344 5813 is how you sign up for the workshop, and it is the number the bakery publishes for it.
• Instagram @cardinpasteleria is the channel for the bread and for the current schedule.
• For the workshop, pay 50 percent to hold the place and send proof by WhatsApp with your name.
• For seasonal bread, message ahead rather than searching the delivery apps. Apps carry the permanent counter; a line that runs a few weeks a year often never gets listed.
• Three days’ notice to cancel a workshop place, or the deposit is forfeited.
• Go early in the season. Small shops sell through and do not restock indefinitely.

Getting there

• Address: Coahuila 68, Roma Norte, Cuauhtémoc, 06700 Mexico City.
• Metro and Metrobús: Insurgentes on Line 1, plus the Metrobús stops around the Glorieta de Insurgentes, are a walk away.
• On foot: Roma Norte is one of the easiest colonias in the city to walk, so this pairs with everything else around Álvaro Obregón.
• Seating: a couple of small tables only. Treat it as takeaway.

Before you go

• Order the guava. It is the one people come for and it holds up.
• Tear it open. The pink crumb is the whole point and a photo of the outside misses it.
• The workshop runs Thursday to Sunday, twice a day at 10:00 and 15:00, all through October. Sessions sell out, so book rather than hoping.
• Book the workshop with a deposit, and note the three-day cancellation rule.
• It is a takeaway shop. Two tables is not a café.
• Message rather than searching the apps for the seasonal bread.
• Check the hours before you go. The hours on this page come from the venue’s public listings, which drift, so confirm on Instagram before a special trip.

Watch the visit

The reel above is episode two of my 2026 pan de muerto guide: the pink crumb and the workshop counter. For the other episodes, see Croque Voyage in Coyoacán, Pan Ajeno in Santa Fe and El Pan de María, and for the rest of the city open my map or the Mexico City recommendations.