The world of baking is ever-evolving, and the rise of third-culture bakeries is a testament to this. These bakeries, often run by the children of immigrants, have been making waves with their unique and diverse offerings. From za'atar to matcha, and bo lo bao to conchas, these bakeries are a melting pot of flavors and stories. But what's truly fascinating is the history behind these treats, especially the story of the Mexican concha and its Chinese counterpart, the bo lo bao.
The Rise of Third-Culture Bakeries
In recent years, third-culture bakeries have seen a meteoric rise, fueled by the 'little treat culture' that has swept cities from New York to London to Philly. These bakeries are a testament to the fusion of different cultures and the love for delicious treats. The children of immigrants have brought their unique ingredients and baking techniques, creating a new wave of deliciousness that has caught the attention of food enthusiasts everywhere.
The Story of the Concha and the Bo Lo Bao
The story of the concha and the bo lo bao is a fascinating one, predating the 'little treat culture' by hundreds of years. These two treats, at first glance, might not seem to have much in common, but they share a common thread that ties them together.
The Concha: A Mexican Classic
The concha, named for its shell-like shape, is a staple of Mexican bakeries. It's a round, fluffy milk bread with a crackled, cookie-like crust. Sometimes filled with cream, jam, or custard, it's a treat that has been enjoyed by generations of Mexicans. But the story of the concha doesn't end there.
The Bo Lo Bao: A Chinese Classic
The bo lo bao, which translates to 'pineapple bun,' is a popular treat in Chinese bakeries. Despite its name, it never contains any pineapple. Instead, its crusty, often cross-hatched texture is what gives it its name. This bun is a classic at dim sum houses and is often brushed with egg yolk for a lacquered finish.
A Shared History
The fascinating part is that these two treats share a common origin. Chinese immigrants who built railroads in Mexico in the early 1900s brought conchas back to China. Chinese bakeries, heavily influenced by the Portuguese, who ruled Macau, also introduced egg tarts to Chinese cuisine. This shared history is a testament to the interconnectedness of different cultures and the power of food to bring people together.
The Rise of Social Media
The story of the concha and the bo lo bao has been trending on social media, as people of Chinese heritage dig into the origins of their favorite foods. It's a fascinating narrative that highlights the importance of preserving and celebrating cultural heritage through food.
The Controversy
But here's where it gets interesting. British baker Richard Hart, the co-owner and founder of the lauded Copenhagen bakery Hart Bageri and Green Rhino in Mexico City, made a controversial statement about Mexican bread culture, dismissing it as non-existent. His words incensed the internet, and it's clear that he's quite incorrect. The Mexican breads available in Philly, such as the concha, are a testament to the rich and diverse history of Mexican baking.
The Best Versions in Philly
Some of Philly's very best versions of the bo lo bao can be found at dim sum parlors like Grand Palace on Washington Ave and China Gourmet in Northeast. These treats are a must-try for anyone who loves dim sum and wants to experience the best of both worlds.
So, the next time you're in Philly, be sure to try a bo lo bao or a concha. You'll be tasting a piece of history and a testament to the power of cultural fusion through food.
