La Victoria Bakery
Although Gabriel Maldonado left his hometown of Michoacan, Mexico in the early 1940s for new opportunities in the United States, he wasn't able to leave behind his family's century-long baking traditions. After long days of laying railroad tracks around Suisun Bay, he spent his evenings in a refurbished garage space, baking sweet pastries and breads inside an old pizza oven. The next morning, he would load the baked goods into his 1938 Cadillac and sell them to the local port and plant workers. He finally laid down firmer roots for his business in 1951, establishing La Victoria Bakery in the Mission District.
The current pastry chef, Luis Villavelazquez, recently upgraded the bakery's Mexican pastries to gourmet status by fusing Latin ingredients into famous French confections. In addition to vegan-friendly items and traditional cookies and cakes crafted from fresh eggs and milk, the 60-year-old panaderia churns out pan dulce from a family recipe passed down through generations of text messages as well as locally roasted fair-trade coffee and Argentinean empanadas.