In an effort to innovate, Arturo Aguilar and his daughters got creative and designed new presentations for the different types of traditional bread of the dead in their bakery El Valle Oaxaqueno in Los Angeles.

“For me, it is very important to innovate and give new twists to the original version of the delicious Oaxacan bread of the dead. I am concerned about my business moving forward and that is at the forefront without neglecting quality control," says the small businessman, who has been selling Oaxacan bread of the dead in his bakery for 25 years.

In the display cases of Valle Oaxaqueno you can see the different types of Oaxacan bread of the dead. From the traditional ones sprinkled with sugar and sesame seeds to the loaves of faces and even some large ones decorated with flowers; You can also see boxes with small shells decorated with images of ghosts and donuts with motifs alluding to the traditional festival of the dead.

“This year we are adding sugar-free egg yolk bread, and we are about to start making gluten-free bread of the dead,” he says.

Arturo says that egg yolk bread is the traditional Oaxacan bread of the dead.

“It is sweet, it has butter and anise; but there is another one that we don't add anise to, and we have reobado that does not have egg or butter, it is made of pure water and pork lard.”

The ingredients of bread of the dead, regardless of the type, generally include wheat flour, sugar, butter, yeast, anise, and eggs.

This year in the Oaxacan Valley they have created a giant 20-pound bread of the dead decorated with countless colorful flowers.

“Generally they buy it for display, but if a client If you want a bigger loaf than we normally make, we can prepare it for you.”

He says that this change in the bread of the dead options they offer customers has been welcome.

“It's worked out really well. We've been selling it since the beginning of October, and it's been a tremendous success.

“We Oaxacans are very traditional. Oaxaca is a state with a lot of culture, traditions, gastronomy, and music. Here in Los Angeles, we continue with this tradition of setting up the altar of the dead, where we place everything they liked on our deceased's plates, like the pan de muerte (bread of the dead).”

And he says that other Mexican states have adopted the tradition of altars and bread of the dead, following Oaxaca's example.

Arturo, who learned to make a living as a baker in Oaxaca, says that when the raids began, bread sales plummeted, but have now recovered.

“From November to February is the best time of year for sales, although we are always very busy.”

As for the Day of the Dead celebration, he says it is more alive than ever.

“Although the situation is difficult, we don't forget our loved ones who were left behind.”

He says his wish is for all his fellow bakers to have good sales.

“For me, there is no competition or envy. I compete with myself, that's why I am innovating. I can't compete with anyone. I ask everyone to do their best and I wish you all the best.” sell a lot.

Bread of the Dead is placed on offerings and altars for the deceased, but the living enjoy it with coffee or hot chocolate.

El Valle Oaxaqueno is located at 1601 Vermont Ave #106, Los Angeles, CA 90006.

“We are open from 5:30 in the morning until 10 at night, and on October 29th, 30th and 31st we are closed until customers stop coming. But the bakery works 24 hours a day.”