Panaderia y pasteleria esperanza – Raleigh, NC: Hours & Menu

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (984) 200-8778 to check today's hours. Know the hours? Send them to us.

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5500 Atlantic Springs Rd, Raleigh, NC 27616

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Address5500 Atlantic Springs Rd, Raleigh, NC 27616

Phone(984) 200-8778

StyleMexican panadería

CountyWake County

Time zoneEastern Time

From city center4.3 mi northeast

About Panaderia y pasteleria esperanza

Panaderia y pasteleria esperanza serves Raleigh from 5500 Atlantic Springs Rd, roughly 4.3 mi from downtown Raleigh, heading northeast. Besides being a Mexican panadería, it is also listed as Latin pastelería.

It is one of 134 bakeries and sweet shops we list in Raleigh, roughly one for every 3,730 residents. Nearest alternative: Treats by Arvia Gourmet Cheesecakes at 4701 Atlantic Ave Ste. 105, 0.8 mi away.

We have not been able to confirm a full weekly schedule for Panaderia y pasteleria esperanza yet, so calling ahead at (984) 200-8778 is the safest bet. Bakeries often sell out of popular items by early afternoon.

At a glance

Listed as	Mexican panadería and Latin pastelería
Bakeries in Raleigh	134
Nearest bakery	0.8 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

MarranitoAlso called puerquito or cochinito: a pig-shaped soft gingerbread sweetened with piloncillo and molasses, cakey in texture with an earthy, mildly spiced flavor.
Ojo de BueyNamed for an ox eye, this pastry rings a disc of sponge cake with a coil of flaky puff pastry, offering two contrasting textures in one piece.
MantecadaA Mexican-style muffin baked in a red paper cup, with a fine, buttery crumb, a hint of vanilla or orange, and a sugared dome.
BigoteA twisted, mustache-shaped pastry made from laminated dough, brushed with egg and sprinkled with sugar for a crunchy, sweet shell.

Galletas y Polvorones

HojarascaA delicate cinnamon shortbread, traditionally made with lard, tossed in cinnamon sugar after baking; very crumbly with a warm, spiced aroma.
BesoTwo domed, cake-like halves joined with strawberry jam, then rolled in coconut or sugar to resemble a kiss; soft, sweet, and fruity.
CoyotaA thin, flaky disc from Sonora filled with melted piloncillo, offering a crisp shell and a molten, molasses-like brown-sugar center.
CortadilloSheet cake cut into squares and spread with bright pink sugar frosting and sprinkles, moist and simple with a vanilla flavor.

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.