Pasteleria y Panaderia Zinapecuaro – Sturgis, MI: Hours & Menu

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (574) 376-0941 to check today's hours. Know the hours? Send them to us.

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1189 N Nottawa St, Sturgis, MI 49091

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Address1189 N Nottawa St, Sturgis, MI 49091

Phone(574) 376-0941

StyleMexican panadería

CountySaint Joseph County

Time zoneEastern Time

About Pasteleria y Panaderia Zinapecuaro

You will find Pasteleria y Panaderia Zinapecuaro at 1189 N Nottawa St in Sturgis, right in the middle of Sturgis. Its listing also places it among pastelerías & reposterías.

Sturgis has 3 places on our map that bake or sell fresh pastry, and this is one of them — about one per 3,677 people living in the city. Nearest alternative: Bread & Butter Kitchen at 220 W Chicago Rd, 1.2 mi away.

Opening hours for Pasteleria y Panaderia Zinapecuaro are not verified in our data. A quick call to (574) 376-0941 before you go saves a wasted trip, especially on holidays.

At a glance

Listed as	Mexican panadería and Latin pastelería
Bakeries in Sturgis	3
Nearest bakery	1.2 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

ConchaA soft, brioche-like bun topped with a crumbly sugar crust scored into a seashell pattern, sold in vanilla, chocolate, and pink strawberry versions.
CuernoA crescent-shaped sweet roll, somewhere between bread and croissant, with a tender crumb and a sugar-dusted or glazed top.
OrejaPalmier-style puff pastry rolled in sugar and baked into ear-shaped spirals that caramelize into crisp, glassy, buttery layers.
MarranitoAlso called puerquito or cochinito: a pig-shaped soft gingerbread sweetened with piloncillo and molasses, cakey in texture with an earthy, mildly spiced flavor.

Galletas y Polvorones

Galleta de GrajeaA round butter cookie edged in rainbow sprinkles, crisp around the rim and slightly tender in the middle, a favorite with children.
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.

Empanadas y Rellenos

Empanada de CremaA tender turnover holding a vanilla pastry cream filling, dusted with sugar; mild, creamy, and popular with kids.
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.