Amidulce: bringing a taste of Mexico to San Francisco

Even the details tell a story. Andrea designed custom stencils inspired by Puebla's iconic Talavera pottery, giving the bakery's signature conchas distinctive patterns that reflect their flavors and Mexican roots. Now the daughter-mother duo is working opening its first storefront at 202 Folsom Street in San Francisco. Target opening date, late summer 2027. Joining us now is Andrea Sosa and her mother Miriam Portillo. good morning ladies that's exciting 202 Folsom have you guys been obviously been down there right what's the progress there yes we have we're still in the right now we're with working with our architect and then later on with a general contractor and construction will start next year so amazing what what sparked this idea to go into business together I notice how you said daughter mother combo because you started it then you brought your mom in. Yes so originally AmiDulce started with just myself offering cakes and cookies and cupcakes and anything that customers ordered from me I would make it but three years ago I decided to narrow down my focus to Mexican pan dulce or sweet bread and my mom knows best about that so that's why I decided to invite her to join AmiDulce. Got it. Well, yeah, you're working with family, you know, in the Latino culture. I'm Latino myself, so you trust your family. You can't really, you know, it's one of those things. So tell me about, you know, getting these great designs because I don't think I've ever seen something so intricate. May I touch this? Yeah, of course. Look how intricate this is. I mean, how do you get it done? Because people eat with their eyes, right? That's correct. So they look at something it looks delicious and then of course it probably i haven't tried it yet but i assume it tastes delicious yeah so i um my role at AmiDulce is working on the design and we really want to use mexico as inspiration the patterns for example the Talavera from Puebla we decided to incorporate that into our conchas and for this particular concha that you grabbed um that one is it has our logo on it that one is our Talavera concha and this one has our logo on it wow these are amazing now you offer classes right you you teach people how to do some of these things what kind of classes do you offer we offer cake decorating classes currently we offer cake decorating classes at the East Cut as well as Oakland we recently started offering them in Oakland as well and this one was our last class that we had on Saturday and this one we had for Hispanic Heritage Month. This is amazing. Obviously you have the tools that you use but people say oh yeah you can use this. It's not as easy. I've tried it a little bit right. We all are home bakers so taking it to the next level we come to somewhere like you and then you can help us right? Yes Yes, absolutely. So our classes, we always do a demo and then I go around and help the participants to decorate a practice and all of this to make sure that, you know, people can experience what it's like to decorate cakes since it can be very expensive at times. We offer it at an affordable price. Got it. So you don't have your store yet. How can viewers find you? If I wanted this, where can I get it? So currently, we have a couple of coffee shops that sell our pastries. So there's two in San Francisco at Café Suspiro. Let me stop you right there. Are you going to make something here? I'm going to demonstrate how to decorate the cookies. Okay, why don't you do that while she's talking. Please go on. Sorry for the interruption. No, no, no. Okay. So you can find us at Café Suspiro on Folsom Street as well, and also at Niablé SF, which is in the Tenderloin. And then both locations at Proyecto Dias in Oakland. That's awesome. So now your mom is going to demonstrate here with this device how to decorate. What are you doing, Mom? Yes, well, I'm going to demonstrate how we decorate our conchas. We use a stencil that Andrea designed and created. So each of our flavors has a unique design. We're going to decorate our café de olla concha. And for that, we use our scallop cutter. So after we make it, we kind of paint it. I'm going to put it on the side. It's a process of a little consuming time, but we love to do that. We're going to use the paste, with colored paste. And we're going to grab our stencil. Got it. Now while she's doing that. I think I'm gonna have to go in and try, gentlemen. I don't know if you want any of these Or Brian perhaps. Yes Save some for us. Oh goodness. This is delicious And this is this would go very well with a cafecito, right So when you open last question because with TV, oh, that's beautiful Yes, and this is this go on top of our dough balls and then we showed up hold it up to the camera Let's see. Look at this. All right. So that's what, that's basically I'm eating this, right? There you go. Actually, after it's baked, it looks like this. Okay. So the last question I'm going to ask is when you open your shop, can I roll in and get a coffee too? Oh, absolutely. Okay. We're going to be serving cafe de olla, atole. We want to keep it traditional in that aspect. Yes. Ladies, thank you for coming. Ami dulce. I'm looking forward to it. Ami dulce. 202 Folsom Street, Summer of 27, Andrea and Miriam, thank you so much for coming. Thank you for having us. This is delicious. Thank you. Good job, ladies. Thank you.