Panadería y Pastelería Pahuatlán – Raleigh, NC: Hours & Menu

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (919) 773-3773 to check today's hours. Know the hours? Send them to us.

Tap for directions

407 Chapanoke Rd, Raleigh, NC 27603

Google Maps Apple Maps Waze Bing Maps

Address407 Chapanoke Rd, Raleigh, NC 27603

Phone(919) 773-3773

StyleMexican panadería

CountyWake County

Time zoneEastern Time

From city center4.9 mi south

About Panadería y Pastelería Pahuatlán

Panadería y Pastelería Pahuatlán serves Raleigh from 407 Chapanoke Rd, roughly 4.9 mi from downtown Raleigh, heading south. Its listing also places it among pastelerías & reposterías.

It is one of 134 bakeries and sweet shops we list in Raleigh, which works out to one bakery per 3,730 residents. If you want to compare, Smallcupcakes Deli And Creamery sits 0.6 mi from here.

Opening hours for Panadería y Pastelería Pahuatlán are not verified in our data. A quick call to (919) 773-3773 before you go saves a wasted trip, especially on holidays.

At a glance

Listed as	Mexican panadería and Latin pastelería
Bakeries in Raleigh	134
Nearest bakery	0.6 mi

Suggest an edit

What to order

Typical items at a Mexican panadería like this one — the bakery's own selection may differ.

Full menu

Pan Dulce

OrejaPalmier-style puff pastry rolled in sugar and baked into ear-shaped spirals that caramelize into crisp, glassy, buttery layers.
MarranitoAlso called puerquito or cochinito: a pig-shaped soft gingerbread sweetened with piloncillo and molasses, cakey in texture with an earthy, mildly spiced flavor.
Ojo de BueyNamed for an ox eye, this pastry rings a disc of sponge cake with a coil of flaky puff pastry, offering two contrasting textures in one piece.
MantecadaA Mexican-style muffin baked in a red paper cup, with a fine, buttery crumb, a hint of vanilla or orange, and a sugared dome.

Galletas y Polvorones

Galleta de GrajeaA round butter cookie edged in rainbow sprinkles, crisp around the rim and slightly tender in the middle, a favorite with children.
HojarascaA delicate cinnamon shortbread, traditionally made with lard, tossed in cinnamon sugar after baking; very crumbly with a warm, spiced aroma.
BesoTwo domed, cake-like halves joined with strawberry jam, then rolled in coconut or sugar to resemble a kiss; soft, sweet, and fruity.
CoyotaA thin, flaky disc from Sonora filled with melted piloncillo, offering a crisp shell and a molten, molasses-like brown-sugar center.

Empanadas y Rellenos

Empanada de CalabazaA half-moon turnover filled with spiced pumpkin cooked down with piloncillo and cinnamon, with a tender, slightly flaky crust.
Empanada de PiñaA sugar-crusted turnover packed with sticky pineapple jam, its soft pastry shell giving way to a bright tropical bite.
Empanada de CamoteFilled with smooth sweet potato purée scented with cinnamon, this turnover is mellow and earthy, with a sugar-sprinkled crust.
Empanada de CremaA tender turnover holding a vanilla pastry cream filling, dusted with sugar; mild, creamy, and popular with kids.