Sheila’s Bakery is a staple for Mexicanos on Detroit’s southwest side year-round, famous for its brightly-hued conchas, pasteles de tres leches and sugary cookies. During Día de los Muertos, which is celebrated across most of North America between Oct. 31-Nov. 2, the panadería, is the go-to destination for pan de muerto.
Pan de muerto is a sweet bread, coated in caramelizing sugar and often adorned with doughy “bones” across the top, and is traditionally set as part of an ofrenda — the alter that families create in honor of their deceased loved ones. Increasingly, Chicanos living in the United States observe Day of the Dead, not only to commemorate their dearly departed but also to maintain a connection to their cultural heritage.
In this video, we talk with Sheila’s Bakery manager Adrian Tapia, who gives us an inside glimpse into the excitement around the holiday.
Sheila’s Bakery is at 2142 Springwells.
This article was made possible by the Detroit Journalism Engagement Fund, a project of the Community Foundation for Southeast Michigan, that’s working to increase quality journalism and help better inform communities.
Author: Serena Maria Daniels
Serena Maria Daniels is the co-founder and head chingona of Tostada Magazine. She is an award-winning journalist based in Detroit and specializes on the intersection of food, identity, and culture.
Find her on Twitter and Instagram @serenamaria36!