If you have an abiding appreciation for homemade bread, you have to try Senora Ana’s pan de coco. Ana makes the delightful loaves at her home halfway between El Limon and Santa Barbara de Samaná just north of the town, Rancho Español.
 |
| Be sure to stop for Pan de Coco made by the local baker, Ana |
She usually makes thirty loaves each day – Monday through Thursday. Arrive after noon to ensure Ana has finished baking. Don’t wait too long, though, because when Ana runs out, the bakery is closed for the day.
 |
| Ana sells her bread from noon until it's gone, Monday through Thursday |
Each morning, Ana gets started at 7:30am in a makeshift kitchen behind her house. She has a plywood counter where she mixes and kneads the bread and forms up the loaves. She uses about thirty pounds of flour, yeast, a little sugar and coconut for the daily quota.
 |
| The work space behind Ana's house where the bread is mixed and kneaded |
She grates coconut flakes and adds coconut milk to give the bread its distinctive light coconut flavor. It’s not overpowering but it’s that special touch than makes the bread so special.
 |
| Ana demonstrates the process of grating the coconut for her baking |
Ana has an amazing “bakery.” She has disassembled four full-sized gas ovens to retrofit them as charcoal-fired ovens. She has one tray lined with several layers of aluminum foil in each oven that she loads with the loaves. Then, she piles charcoal on the ground underneath the ovens where the broiler drawer would be and fires them up.
 |
| The charcoal fueled ovens where the Pan de Coco bakes |
The secret, she says it the yeast strain she uses. She and her neighbors call it “Royal.” It lends a unique texture and flavor to the bread. We’ve found the dense white bread with a crunchy toasted crust is great for toast, bruschetta, even croutons!
 |
| Two loaves of Pan de Coco - made in Espanol Royal, Dominican Republic |
The process of mixing, kneading and baking the bread takes about four hours and by noon, she’s done with the baking for the day. Then, she sets up shop with her door open and a table with other sweets out front.
 |
| The ovens have been retrofit for several loaves to bake on one rack |
Stop by if you are in the area. The loaves are RD$50 and will be fresh and moist for up to four days. After the fourth day, Ana recommends toasting the bread if there is any left. I’ve also found the bread freezes very well so stock up! It’s made with love by a lovely baker.
 |
| La Escuela Basica across the street from Ana's house |
Ana sells her bread out of her home in Rancho Español. Watch for the Brugal Ron signs marking Rancho Español. Ana’s house is across the street from the elementary school – la escuela basica.
No comments:
Post a Comment