Comadre Panadería’s Conchas Shine On National Stage

Mariela Camacho, a Texas baker with roots in San Antonio and a passion for masa-based pastries, has earned national recognition for her bakery, Comadre Panadería, located in Austin. Over the Christmas holiday, The New York Times unveiled its list of the “22 Best Bakeries Across the U.S. Right Now,” and Comadre Panadería was among the featured spots.

Food reporter Priya Krishna highlighted Camacho’s inventive creations, describing them as “the stuff of Barbie-fueled, masa-laden dreams.” Krishna praised the bakery’s airy conchas with their crackly shells and bold flavors like matcha and berries.

“The showstopper is the pink cake: toasty with corn, tart with a prickly pear buttercream and delightful with sprinkles,” Krishna wrote. 

Camacho celebrated the honor in an Instagram post, reflecting on her journey since founding Comadre Panadería in 2017. At the time, she was managing another bakery while working overnight to fulfill wholesale orders. 

This isn’t the first time Camacho’s talent has been acknowledged. According to MYSA, she was previously a semifinalist for the James Beard Foundation Award for Outstanding Pastry Chef or Baker, further cementing her reputation as a standout in the culinary world.