Comadre Panaderia

My sister has been going on about this place, so since we were in the neighborhood, we stopped by and hoped they had some roscas left for walk-up sale. They didn't. We arrived and parked in the lot. There was a short line. The bakery is very tiny, so they ask that you queue up outside if there is a line. We walked in as others walked out. We go up to order and they didn't have any roscas. I didn't think I would be in the area so I didn't preorder like a normal human. Honestly, they sounded incredible and I will not fail to preorder next time. So we picked out an assortment: Mexican choco chunk concha, Mexican vanilla concha, prickly pear galleta, pink cake, and Texas winter fresa funfetti cake.I think the Texas winter fresa funfetti cake was my favorite. It was the only one I didn't share. It was so light and whimsical. The cake was fluffy and most with just a hint of icing and delicious layers of strawberry jam. It was will balanced and just the perfect amount of sweetness. I could eat that all day. The pink cake was divine. It practically melts in your mouth. It's topped with prickly pear buttercream which makes me think I need to taste test prickly pears more often. I know I like them, but I can't describe the flavor. The prickly pear galleta was crisp and flavorful. I didn't know if I got the prickly pear flavor, but it was tasty. The conchas were soft and pillowy inside with a great crunch on top. Both yummy and paired perfectly with a little coffee.I definitely think I'll have to stop by again for more goodies.

Super cute venue. Parking a bit of a challenge as the lot is very small so street parking may have you walk a few extra steps. Inside they were very kind and informative since this was the first time there. Order two chocolate and one golden then the pink cake. All were delicious! No complaints. For drinks got the horchata, one with espresso added in, and americano and then initially ordered a vanilla cold brew and before we finished ordering (and changing minds) that drink was complimentary since it was already made. Drinks were on point as well. We opted to sit outside in the patio area which would have been perfect except lots of flies. The station for trash and dishes was about 20 feet away and when clearing our table and throwing away the trash we realized this was the source. There is another restaurant kinda connected that we walked through after which had a garden and covered seating. Super super cute!! Would love to go back and experience.

First off, the pan is all delicious! On top of that their commitment to the community that they are creating within their business is truly admirable. The transparency in the language on the tipping sign is truly beautiful. On top of that they source the highest quality ingredients. I hope this place can stay here forever. I can't forget to mention the amazing service from everyone on the team xThe chocolate form Hijita is the best

I used to wonder why Austin had no elite bakeries....until now.The flakiness of the croissants is unparalleled in the city and can compete with those in larger coastal cities. The bean and cheese empanada was perfectly seasoned. I don't like conchas in general but my wife said it was great. Service was friendly. Interior is small, just to-go; it is cozy and can see the bakers working . Happy to drive past all the classic Austin bakeries and get in line for these pastries...definitely worth the wait!!!

Arrive early for the best selection. I arrived at 10 am and many items were already sold out. I had the apple empanada and it was so good! The area where you order is very small but they have a lovely outdoor space to sit and enjoy your items. They have a small parking lot but it was pretty easy to park on the street as well.

It was a bit tricky to find, but nestled in a quiet neighborhood resides a pink house with a yellow door leading to a small but mighty bakery. More of a grab and go set up inside with a small seating area outside, Comadre is a great stop for coffee, tea and snack. Ordered some conchas, a hostess cake type pastry with passion fruit cream, and a zucchini focaccia. The coffees are made with oat milk and an iced coffee hit the spot. The baked goods were rich in flavor, but not overly sweet which is a nice change from most available baked goods. The hostess cake had an earthy citrus flavor that I hadn't experienced before. Open Thursday to Sunday 8AM to 3PM.

Ordered a bunch of different sweet pastries, and one savory. Everything was delicious. My favorites were the concha and the corn cake with pink frosting. You can't really go wrong at this bakery.

Every time I come, it's closed. Even on days it's supposed to be open. It's closed. I would love to relieve a review, but I can never catch them open.

Absolutely positively outstanding and innovative Mexican bakery.This is NOT your grandmother's Mexican bakery.If you are looking for the classics - go to Casa Maria's on South First.They have the longest glass case full of Mexican baked goods on the planet ...And it is all wonderful.But this is Nouveau Wacko Mad Genius Mexican baking.You know what?Nouveau Wacko Mad Genius Mexican Baking is just fine by me.* * *A few ground rule before we get to the goodies.Comadre's is in a two-house-stuck-together complex they share with Nixta Taqueria and the 12th Street Kitchen.That is some impressive company.Comadre's does not get a lot of space.They have a baking kitchen they share with the other places.They have a long thin room about the size of 12 shoeboxes stuck end to end where they serve all the goodies.There are like four stools at a counter - and the baking case.The baking case has enough room for maybe eight pastries, four on the top and four on the bottom. If they crowd things, they can fit in Pastries 9 and 10.This means you do NOT want to go when the place is crowded.Crowded means more than three people in the establishment at the same time.Weekends everyone who is not having breakfast at Paperboy is over at either Nixta or Comadre's. The only time you want to be with all those people is if you are running as a political candidate and you want to hand out fliers and shake everybody's hand.Otherwise, come on a weekday and come either just when they open or around lunch time when they are finishing out their day.* * *How is the baking?Pure electrodes to the pleasure center of the brain !With recipes that are intellectually interesting too !So College Professor You is breaking down the composition of your dish ...While Four Year Old You is going COOKIE ! COOKIE ! COOKIE !* * *I did not recognize a single dish among the eight pastries that were in the pastry cabinet my day.Sure - from reading the labels - I knew what everything was.But I had never seen those or eaten those ever before in my life.They were all variations of something familiar - but variations that only a Next Generation Baker would have thought of.* * *I had a Texas Corn in a Cup Croissant.You have had Texas Corn in a Cup at elote trucks.You have never had Texas Corn in a Cup in a pastry.They call the pastry a croissant - but it is really a millefeuille.A magnificent beautifully executed millefeuille.Like a phyllo dough (but not made of phyllo),The pastry is made up of sixty or seventy or eighty different super-thin layers.It has a rich, whole buckwheat-y taste.It is light as a cloud but tastes and feels substantial.I could have eaten that millefeuille all day and all week and been happy even with nothing on it.* * *Now on top of that you put ...Corn.Then Mayonnaise.(MAYONNAISE?)Queso Fresco (Queso Fresco?)Note: No cream cheese like the Cheese Danish that you get at a plain old bakery.On top of all that, you put Red Mexican Tajin powder.(The chili powder that you dump on your Mexican corn out of that stainless steel shaker.)On regular corn in a cup at an elote stand, the mayo cuts the chili powder and the chili powder cuts the mayo.The queso adds a rich but acid quality.Put all this on a magnificent millefeuille.And then add the sweetness you get from the Texas Sweet Corn itself.I went to the Moon.I went to the Stars.I went past the Planet Saturn.On the way back, the Man in the Moon and the Cow Who Jumped Over the Moon all said hello.It was happy happy happy times.* * *Now there were seven other pastries presented in that case.And they swap the offerings out every few weeks or so.So Samuel C. has some unfinished business.Don't expect to see him at Comadre's microbakery on a weekend morning.Life is too short to spend your time waiting in line.* * *But Comadre has just given me a powerful incentive to wake up early on weekday mornings.They are closed Tuesday and Wednesdays.Contrary to what it says here on Yelp, they are actually open on Thursdays.They are also open on Mondays.The term "Blue Monday" has now become obsolete.

OH. MY. GOD.The hype is real! I don't know why I didn't come sooner! The flavors are incredible, the bread is FRESH! My entire mexican family LOVED every piece! We finished the box in a day! Can't wait to go back, I love that they have a rotating menu so they are always coming up with new flavors ! The matcha chocolate concha was my favorite and OMG the puerquito was to die for! My son ate two of them! Staff is super friendly too! Love this place, I'm so happy they are here in ATX! And omg their pink sponge cake !!!! Best one I have ever had !!! Hands down !!!I also had their breakfast empanada and WOW! You can tell the food here is baked with love because everything tastes so good!!!