{"id":2265,"date":"2025-10-28T22:37:28","date_gmt":"2025-10-28T22:37:28","guid":{"rendered":"https:\/\/trendsetera.com.mx\/2265\/"},"modified":"2025-10-28T22:37:28","modified_gmt":"2025-10-28T22:37:28","slug":"2265","status":"publish","type":"post","link":"https:\/\/trendsetera.com.mx\/en\/2265\/","title":{"rendered":""},"content":{"rendered":"
<\/p>\n
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Paneada Santa Clara 2025: Los mejores Panes de Muerto de la CDMX<\/span><\/h1>\n

 <\/p>\n

18 panader\u00edas capitalinas se reunieron en Casa Barcelona para celebrar el sabor, la memoria y la creatividad en torno a una de las tradiciones m\u00e1s dulces de M\u00e9xico.<\/p>\n<\/div>\n<\/header>\n

Pocos aromas y sabores unen tanto a las familias como el del pan de muerto reci\u00e9n horneado. Con un sabor inconfundible que ha trascendido generaciones, este pan de temporada es un \u00edcono gastron\u00f3mico que no puede faltar en los altares ni en las mesas de los mexicanos. <\/p>\n

Con m\u00e1s de un siglo de historia, Santa Clara<\/strong> celebr\u00f3 el D\u00eda de Muertos con La Paneada Santa Clara 2025<\/strong>, realizada en Casa Barcelona by Proyectos P\u00fablicos<\/strong>. El evento rindi\u00f3 homenaje a uno de los panes m\u00e1s emblem\u00e1ticos del pa\u00eds, reuniendo a 18 panader\u00edas ic\u00f3nicas<\/strong> para reinterpretar el cl\u00e1sico desde la t\u00e9cnica, la creatividad y el sabor. <\/p>\n

\n
Maestros panaderos y chefs presentaron la cl\u00e1sica receta con una visi\u00f3n contempor\u00e1nea<\/strong> que respeta su esencia: desde la versi\u00f3n tradicional de naranja y azahar, hasta creaciones con nata francesa, crema de caf\u00e9 de olla o dulce de leche con pinole.<\/figure>\n<\/section>\n

<\/p>\n

\u201cLa Paneada Santa Clara 2025 es un deleite al paladar por las texturas, los aromas y los sabores que van del brioche mantequilloso al toque c\u00edtrico del azahar, del perfume de la vainilla al contraste de lo dulce y lo salado. Cada creaci\u00f3n cuenta una historia distinta, pero todas comparten el mismo prop\u00f3sito: rendir homenaje a una costumbre que sigue viva en las panader\u00edas, en las mesas y en cada #SantoChopeo con Santa Clara.\u201d
\n\u2014 Carmen M\u00e9ndez, Vicepresidenta de Frontline Marketing M\u00e9xico.<\/strong><\/p><\/blockquote>\n

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\"\"<\/h2>\n

 <\/p>\n

Los panes ganadores de la edici\u00f3n 2025<\/span><\/h2>\n
\n

Pan de Muerto Tradicional \u2014 <\/span>Consuelo<\/h3>\n

Por su fiel recreaci\u00f3n de la receta original que encant\u00f3 al p\u00fablico con su aroma de azahar y mantequilla dorada.<\/p>\n<\/div>\n

\n

\"\"<\/span><\/h3>\n

Pan de Muerto Relleno \u2014 Pasteler\u00eda Mallorca<\/strong><\/span><\/h3>\n

Destacado por su relleno de queso mascarpone y compota de guayaba especiada con piloncillo.<\/p>\n<\/div>\n

\n

\"\"<\/span><\/h3>\n

Pan de Muerto M\u00e1s Original \u2014 <\/span>Bu\u00f1uelo<\/strong><\/h3>\n

Innovaci\u00f3n total: una propuesta que combin\u00f3 el dulzor del chocolate blanco con el contraste salado del tocino.<\/p>\n<\/div>\n

\n

\"\"<\/span><\/h3>\n

People\u2019s Choice \u2014 Elizondo<\/strong><\/span><\/h3>\n

Por su exquisita masa tipo brioche, reconocida como la favorita del p\u00fablico.<\/p>\n<\/div>\n<\/section>\n

\"\"<\/p>\n

El pan de muerto es un s\u00edmbolo de encuentro y de memoria. Santa Clara, con m\u00e1s de un siglo acompa\u00f1ando las mesas de M\u00e9xico, reafirma su compromiso con las tradiciones que nos unen e invita a disfrutar esta temporada con el sabor inconfundible del #SantoChopeo<\/strong>. <\/p>\n

<\/p>\n

\n

Panader\u00edas participantes<\/span><\/h2>\n
    \n
  • Maison Kayser:<\/strong> relleno de nata francesa.<\/li>\n
  • Entre Zarzas y Ar\u00e1ndanos:<\/strong> crema de almendra y salsa de chocolate oscuro.<\/li>\n
  • Sofitel:<\/strong> croissant Catrine con crema de caf\u00e9 de olla.<\/li>\n
  • Tere Cazola:<\/strong> relleno con queso de bola.<\/li>\n
  • Bu\u00f1uelo:<\/strong> chocolate blanco y tocino.<\/li>\n
  • Peltre Loncher\u00eda:<\/strong> dulce y az\u00facar de guayaba artesanal.<\/li>\n
  • Pasteler\u00eda Mallorca:<\/strong> queso mascarpone y compota de guayaba con piloncillo.<\/li>\n
  • Iddis Bakery:<\/strong> mezcla de maritozzo y concha mexicana.<\/li>\n
  • Sof\u00eda Cortina:<\/strong> crema de vainilla de Veracruz.<\/li>\n
  • Carolo:<\/strong> dulce de leche con pinole negro.<\/li>\n
  • Eno:<\/strong> pan tradicional con azahar y cardamomo.<\/li>\n
  • Dave\u2019s Home Bread:<\/strong> masa con especias y ralladura de mandarina.<\/li>\n
  • Panader\u00eda Rosetta:<\/strong> pan con masa madre y ajonjol\u00ed.<\/li>\n
  • Alc\u00e1zar:<\/strong> receta cl\u00e1sica con mantequilla y az\u00facar.<\/li>\n
  • Dulce Mando:<\/strong> esencia de azahar y az\u00facar c\u00edtrica.<\/li>\n
  • Elizondo:<\/strong> pan tipo brioche.<\/li>\n
  • Consuelo:<\/strong> brioche con glaseado de naranja y lim\u00f3n.<\/li>\n
  • Derba Matcha Caf\u00e9:<\/strong> pan tradicional con canela y azahar.<\/li>\n<\/ul>\n<\/section>\n

     <\/p>\n<\/article>\n","protected":false},"excerpt":{"rendered":"

    Paneada Santa Clara 2025: Los mejores Panes de Muerto de la CDMX   18 panader\u00edas capitalinas se reunieron en Casa Barcelona para celebrar el sabor, la memoria y la creatividad…<\/p>\n","protected":false},"author":3,"featured_media":2173,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":{"0":"post-2265","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-sin-categorizar"},"acf":[],"yoast_head":"\nPaneada Santa Clara 2025: Conoce los mejores panes de muerto<\/title>\n<meta name=\"description\" content=\"Santa Clara celebr\u00f3 el D\u00eda de Muertos con La Paneada 2025, reuniendo a 18 panader\u00edas de la CDMX para rendir homenaje al pan de muerto.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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