La Reyna Bakery: The Place to go for “El Mejor Pan Estilo Mexico”

By: Jessica Danielle Ramirez

From the outside looking in, the area resembles an old business with colorful painted signs hung from the top of the store as well as the windows.

“El Mejor Pan Estilo Mexico” is the sign that draws in vendors and locals on the hunt for Mexican hot dog buns.

The business is known to the community as La Reyna Bakery and has made a name for itself for the past 18 years.

Sigi Fredo Munguia is the owner behind the heavenly bread and invested hours and days into creating a place where Latinos can get a taste of their favorite Sonoran style hot dog.

A native from Michoacán, Mexico native he begins making the buns and treats each day starting at 6 a.m. and finishing the batch at 1 a.m. seven days a week. Coming from a family of bakers, Munguia knows the strenuous work that comes from owning a bakery, but his dedication to fresh breads has become a brand of his own.

From “cochitos”, soft cookies that are made out of molasses, to the Sonoran hot dog buns, customers can expect a fresh batch that is made by Munguia and his family. These buns are not like the typical ones you would find at the market.

“[The buns] are sturdier and have more flavor,” Munguia said, “because they’re stuffed with vegetables, beans, salsa and meat, the bun has to be able to resist that.”

Munguia never would have imagined running a successful bakery in Phoenix. But he did know that running his own business was his dream, and coincidently, the bakery was handed to him.

A common ingredient used at La Reyna Bakery is the sugar. This special touch is what makes each treat delectable and has customers ordering by the bulk.

“The sugar we use is from Mexico and has a lot more sugarcane flavor,” he said.

From the multi-colored cookies to jelly-centered cookies, each dessert is unique in some way.