Today we’d like to introduce you to Jessica Becerra.
Hi Jessica, so excited to have you with us today. What can you tell us about your story?
In the summer of 2022, our youngest daughter Regina had a simple goal: to earn her own money for school supplies. Determined and full of curiosity, she decided to host a bake sale. At first, she planned to make classic chocolate chip cookies — but we saw an opportunity to introduce her to something even more special: our family’s recipe for polvorones, a traditional and versatile Mexican shortbread cookie.
From that moment on, Regina jumped in with both feet. She helped make, bake, package, and sell every cookie — and proudly used a wooden “Besito” stamp inherited from her grandfather to give each polvorón a signature touch. She began selling right from our front yard, with support from our kind neighbors — and even received a generous donation from a local biker who was moved by her story.
As her weekend pop-ups grew, Candido began adding traditional pan dulce to the mix — including conchas and ojos de buey. The little home bake sale started to blossom into something more.
One summer day, while garage sale shopping in our neighborhood, Kristen Garcia — owner of Effie Vintage — stumbled upon Regina’s setup. Impressed by her drive and heart, she invited her to participate in Effie Vintage Market Day. That invitation opened the door to the world of pop-up markets, and inspired our family to reconnect deeply with our Mexican baking roots.
From that moment, Pan HuasTexas was born.
At the time, we were both working full-time jobs. But the pull of this new path was strong. Candido’s experience working in panaderías across La Huasteca Potosina, paired with my background in the baking business, gave us the foundation to make it work. Last summer, we made a big leap. After 16 years of teaching and feeling the beginnings of burnout, I chose not to renew my contract — and instead, began working full time for our growing business.
That shift has allowed us to grow more intentionally, seek new opportunities, and refine our processes. More than anything, it’s brought us closer to our culture, our craft, and our community — all while working together as a family.
We all face challenges, but looking back would you describe it as a relatively smooth road?
Thanks be to God — He has been with us every step of this journey. His guidance has brought us growth, opportunities, and the strength to face challenges with hope and perseverance.
Like many small businesses that operate in outdoor markets, we’ve had to learn how to navigate the unpredictability of weather. From blazing summer heat to chilly mornings, each season comes with its own hurdles. Thankfully, through advice from experienced vendors and trial-and-error, we’ve adapted — investing in portable coolers, fans, heaters, and hand warmers to keep our pastries (and ourselves!) in good shape no matter the conditions. It’s all about flexibility, preparation, and keeping a positive attitude.
One of the biggest shifts has been adjusting to the unpredictable nature of self-employment, trusting God to provide month to month. Through it all, we lean on Philippians 4:19:
“And my God will meet all your needs according to the riches of his glory in Christ Jesus.”
This is more than a business—it’s our family, our ministry, and our joy.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
We specialize in artisan Mexican pastries and cookies — pan y galletas artesanales — rooted in tradition and crafted with care. Candido, our head panadero, brings over 30 years of baking experience from San Luis Potosí in the heart of La Huasteca Potosina. His deep knowledge and passion for panadería shine through in every piece we make.
We’re known for popping up with an extensive variety of pan — and we’re especially proud of our Galletas Regina and the different styles of Ojos de Buey. What truly sets us apart is how we bring panadería culture to unexpected places — like local breweries and community events — inviting everyone to discover the rich diversity of Mexican bread.
While conchas, marranitos, and empanadas are beloved classics, we love to showcase the lesser-known treasures of the Mexican baking world. We encourage our customers to try pastries like ojos de buey, campechanas, cemitas de piloncillo y nuez, tostaditas huastecas, and galletas de postre — each one made by hand and full of story.
All Mexican bread is artisan at its core. In traditional panaderías, recipes and techniques are passed down orally from a Maestro to the next generation. Our recipes come from Querétaro, Guanajuato, and San Luis Potosí, some lovingly blended with a Texas twist.
We don’t just bake — we share culture, history, and tradition through every pan and galleta.
Alright, so to wrap up, is there anything else you’d like to share with us?
We’re Candido Robledo and Jessica Becerra, a husband-and-wife team with 25 years of marriage, two wonderful daughters, and a shared dream that’s come to life through our pop-ups. Our eldest daughter, 22, balances a full-time job while helping us behind the scenes, and our youngest, Regina (11), is the bright star who brings energy and joy to every event.
Contact Info:
- Website: https://www.huastexas.com
- Instagram: https://www.instagram.com/panhuastexas/?hl=en
- Facebook: https://www.facebook.com/profile.php?id=100089662209829
