Phoenix baker sells pan de muerto for Dia de los Muertos

Clarissa Casarez Valle will sell pan de muerto at three Phoenix Valley locations this week. The traditional sweet bread serves as a central element for families honoring their deceased relatives during Dia de los Muertos. Casarez Valle, who moved to Phoenix in 2022, operates a bakery pop-up called Fioré.

The holiday spans November 1 and 2. November 1 honors children who have passed away, while November 2 honors adults. Casarez Valle traces the tradition to indigenous ancestors who used amaranth, corn, and agave. Spanish colonizers later introduced wheat and sugar, creating the current slightly sweet, orange-flavored loaf. The bread typically features a round shape representing the cycle of life. Dough strips form an X on top to symbolize bones and the four cardinal directions, with a small center round representing a head.

Casarez Valle, born in Ensenada and raised in Mexicali, describes the holiday as powerful because it allows families to remember those who are gone. She notes that altars often include a cross, framed photos, water, and the deceased’s favorite food and alcohol. Cempasuchil flowers are sometimes laid out in a path from the altar to the cemetery to guide spirits home. A sculpture of a dog often appears in the corner to provide companionship to the deceased.

Fioré, named after Casarez Valle’s mother Flor, began when she was a line cook receiving requests for her homemade sourdough. She held her first pop-up at a neighbor’s home. Her best friend Andrea suggested adding an accent to the e in the name. Casarez Valle says the name reminds her of the strength of the two women who inspired her.

The bakery sells pastries and bread at Showtime Cafe in downtown Phoenix on Tuesdays, Thursdays, and Saturdays. It also sells at A La Huerta Market in Avondale on Wednesdays. The menu usually includes sourdough, cookies, and conchas. Fioré also holds monthly private dinners at an Airbnb.

Every Saturday from 9 a.m. to 2 p.m., Casarez Valle sells pastries and a savory breakfast option at The Sagrado in south-central Phoenix. The space, founded by Sam Gomez, was originally a watermelon stand in the El Campito neighborhood. It features original wood beams and a corrugated metal roof. The Sagrado hosts an event called Mezcla, where attendees view art and shop from local vendors.

This Saturday, the pan de muerto will be on the menu at The Sagrado. It will also be available at a community ofrenda event at Showtime Cafe on Wednesday from 6 to 8 p.m. Casarez Valle says her philosophy is to feed people something that heals or makes them feel good. She notes that some people joke the bread tastes like nothing after the holiday because the deceased consumed the flavor.