Bolillo, Baked Fresh Every Morning in Santa Ana & Anaheim
Crackly golden crust, soft and airy inside. We bake bolillo fresh every single morning at both of our Orange County bakeries - the same roll that turns into your torta, your mollete, or the thing you tear apart over a bowl of caldo.
What is a bolillo?
A bolillo is Mexico's everyday savory roll - oval, pointed at both ends, with a single slash down the middle that opens up in the oven. The dough is lean: flour, water, yeast, and salt, with none of the sweetness of pan dulce. That simplicity is the whole point. It bakes up with a thin, crackly crust and an open, airy crumb that soaks up whatever you put on it.
It traces back to the French bread that arrived in Mexico in the 1800s, but the bolillo became its own thing entirely - shorter, sturdier, and built for the way Mexican food actually gets eaten. Today it is the backbone of the Mexican table, and it is the bread most people are really looking for when they search for a Mexican bakery near them.
At Tlaxcala Bakery we have been baking it the same way for years: mixed, shaped, proofed, and baked in-house every morning at both locations. Nothing is shipped in par-baked or frozen.
From the oven, this morning
This is our actual bake - shot at the bakery, not stock footage.
What to do with a fresh bolillo
One roll, a dozen jobs. Here is what our customers buy them for.
Tortas
Split it, toast the cut side, and pile on milanesa, jamón, or carnitas. The firmer crust is what keeps a torta from turning to mush.
Molletes
Halve it, spread refried beans, blanket it in cheese, and broil. Add pico de gallo on top. Breakfast, solved.
For caldo and soup
Tear off a piece and dunk it in caldo de res, pozole, or menudo. This is the job the bolillo was born for.
Capirotada
Day-old bolillo is the traditional base for capirotada during Lent - the crumb holds up to the piloncillo syrup instead of dissolving.
Garlic bread & croutons
Butter, garlic, and a hot oven. Stale bolillo also makes better croutons than anything in a bag.
Just butter
Warm from the oven with a little butter, eaten standing up in the parking lot. No judgment - we do it too.
Bolillo or telera - which one do you want?
They are cousins, not twins. A bolillo is oval and pointed with one slash, a crisper crust, and a chewier crumb - it holds up to wet fillings and it is what you want for molletes or for dunking.
A telera is flatter and rounder, with two grooves pressed across the top and a softer, thinner crust. It presses down easily, which is why it is the classic torta bread in Mexico City. We bake both, fresh, every morning.
Read about our telera →Where to buy fresh bolillo in Orange County
Two bakeries, both open every day of the week. No pre-order needed - walk in and grab a bag.
Santa Ana
1208 S Standard Ave
Santa Ana, CA 92707
Open daily · 6:00 AM - 9:00 PM
Anaheim
3174 W Lincoln Ave Ste 104
Anaheim, CA 92801
Open daily · 5:00 AM - 8:00 PM
We are a short drive from Garden Grove, Orange, Tustin, Costa Mesa, Fullerton, Buena Park, Westminster, Stanton, and Fountain Valley. If you are searching for fresh bolillo near you anywhere in central Orange County, one of our two locations is probably the closest real bakery to you.
Bolillo questions we get asked
How often do you bake bolillo?
Every morning, at both our Santa Ana and Anaheim locations. Mornings have the best selection - our Anaheim bakery opens at 5:00 AM and Santa Ana at 6:00 AM.
Do I need to order bolillo ahead of time?
Not for normal amounts - just walk in. If you need a large quantity for a party, a taquiza, or an event, call the location nearest you a day ahead and we will have it ready.
Can I buy bolillo in bulk or wholesale?
Yes. We sell bolillo wholesale to restaurants, markets, taquerias, and cafes around Orange County. Call either location to talk about bulk pricing and pickup.
What is the difference between a bolillo and a telera?
A bolillo is oval and pointed with a single slash down the top, a crisp crust, and a chewy crumb. A telera is flatter and rounder with two grooves pressed into it and a softer crust. Bolillo is better for molletes and for dunking in caldo; telera presses flatter and is the traditional torta bread in central Mexico. We bake both fresh daily.
Is bolillo the same as French bread?
It is descended from French bread, but no. A bolillo is shorter, denser, and has a thinner crust than a baguette, and the crumb is softer - built for tortas and for soaking up broth rather than for slicing.
Is bolillo vegan?
Our bolillo dough is a lean bread dough and does not contain eggs or dairy, but it is made in a bakery that handles wheat, eggs, and dairy all day long. If you have a serious allergy, please ask our staff before buying.
How long does bolillo stay fresh?
It is at its best the day you buy it - that crackly crust does not last forever. After a day or two it is still great toasted, and day-old bolillo is actually what you want for capirotada, croutons, and torta ahogada-style dishes.
Come get a bag while it is still warm
Both bakeries are open every day. Call ahead if you need a big order, or just stop by - the bolillo comes out all morning.