Panaderia La Flor De Izucar – Los Angeles, CA: Hours & Menu

Opening hours

Pacific Time

Opening hours have not been published for this bakery yet. Know the hours? Send them to us.

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2900 San Pedro St, Los Angeles, CA 90011

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Address2900 San Pedro St, Los Angeles, CA 90011

StyleMexican panadería

CountyLos Angeles County

Time zonePacific Time

From city center3.5 mi southeast

About Panaderia La Flor De Izucar

Panaderia La Flor De Izucar serves Los Angeles from 2900 San Pedro St, roughly 3.5 mi from downtown Los Angeles, heading southeast.

Our Los Angeles directory counts 942 bakeries in total, which works out to one bakery per 4,118 residents. Nearest alternative: Dokil German Bakery Co. at 835 E 29th St, 0.2 mi away.

We have not been able to confirm a full weekly schedule for Panaderia La Flor De Izucar yet, so it is worth checking before a special trip. Bakeries often sell out of popular items by early afternoon.

At a glance

Listed as	Mexican panadería
Bakeries in Los Angeles	942
Nearest bakery	0.2 mi

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What to order

Typical items at a Mexican panadería like this one — the bakery's own selection may differ.

Full menu

Pan Dulce

ConchaA soft, brioche-like bun topped with a crumbly sugar crust scored into a seashell pattern, sold in vanilla, chocolate, and pink strawberry versions.
CuernoA crescent-shaped sweet roll, somewhere between bread and croissant, with a tender crumb and a sugar-dusted or glazed top.
OrejaPalmier-style puff pastry rolled in sugar and baked into ear-shaped spirals that caramelize into crisp, glassy, buttery layers.
MarranitoAlso called puerquito or cochinito: a pig-shaped soft gingerbread sweetened with piloncillo and molasses, cakey in texture with an earthy, mildly spiced flavor.

Galletas y Polvorones

Polvorón de NuezMexican wedding cookies made with ground pecans, baked into small balls and rolled in powdered sugar for a soft, nutty crumble.
Polvorón TricolorA thick shortbread cookie striped pink, white, and yellow or chocolate, with a sandy texture that dissolves into a vanilla-sweet finish.
Galleta de GrajeaA round butter cookie edged in rainbow sprinkles, crisp around the rim and slightly tender in the middle, a favorite with children.
HojarascaA delicate cinnamon shortbread, traditionally made with lard, tossed in cinnamon sugar after baking; very crumbly with a warm, spiced aroma.

Empanadas y Rellenos

Churro RellenoA ridged fried churro rolled in cinnamon sugar and filled with cajeta, chocolate, or cream, crunchy outside with a gooey center.
Empanada de CalabazaA half-moon turnover filled with spiced pumpkin cooked down with piloncillo and cinnamon, with a tender, slightly flaky crust.
Empanada de PiñaA sugar-crusted turnover packed with sticky pineapple jam, its soft pastry shell giving way to a bright tropical bite.
Empanada de CamoteFilled with smooth sweet potato purée scented with cinnamon, this turnover is mellow and earthy, with a sugar-sprinkled crust.