"Mexico City’s Panadería Rosetta may be widely known for its acclaimed rol de guayaba, or guava pastry, but when October hits, it’s all about the pan de muerto, or bread of the dead, which is prepared each Día de Muertos. This bakery, opened in 2012, sells between 160 and 500 pan de muerto daily during the season that lasts between October 1 and November 3. The bakery uses orange blossom water in its recipe, giving the bread its characteristic aroma and flavor. In 2019, Panadería Rosetta introduced a new creation: bread of the dead mixed with totomoxtle, or corn ash, resulting in a striking, all-black pan de muerto. The bakery also offers a new pan de muerto recipe made with amaranth and bread made with quelites." - Kisai Ponce