Today we’d like to introduce you to Laura.
Hi Laura, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
I started doing pop-ups in my early teens, selling Mexican desserts and a bit of pan dulce. At one of those events, someone approached me about a bakery that needed new ownership—the previous owner could no longer maintain it. By then, I had already worked at several bakeries and cafes, and had been selling my own baked goods, so I decided to take a leap and go all in. I officially opened my business at just 20 years old.
As I began developing the concept, I reflected on what truly inspired me. I naturally gravitated toward what felt authentic—my culture. Everything from the way I dressed to the way I spoke and cooked was rooted in my background. At the same time, I had a deep love for Japanese culture, especially its food and animation, which I had grown up watching. I had also spent years studying Japanese bakeries, drawn to their aesthetics, techniques, and flavors.
It only made sense that my vision for a bakery and cafe would bring together everything I loved. I wanted to create a space where I could share the breads and drinks that brought me joy, crafted through my own lens and cultural blend.
Since then, what started as a personal passion has evolved into something so much greater. PanPan has grown beyond anything I imagined—supported by a talented team and a vibrant, loyal community. I’m incredibly grateful for the journey so far, and for everything that PanPan has become.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
In the months leading up to opening, I made a conscious effort to prepare myself every day for how drastically my life was about to change. I knew that my product, my passion, and the space I was building would soon be out in the world—open to celebration, but also to critique, often for things beyond my control. I understood from the start that this business would be a massive commitment, one that would shape and consume much of my young adulthood. Still, it was a sacrifice I would make a million times over.
There have been parties I’ve missed, memories I’ve had to sit out, and countless nights of rest I’ve given up—all to ensure that my future self could look back with peace, knowing I always gave it my all. Every decision, every effort, has been made with the intention of building something strong, beautiful, and lasting.
Thanks for sharing that. So, maybe next you can tell us a bit more about your business?
My name is Laura Molinar, I’m 21 years old, and I opened PanPan Bakery and Café in August 2024. PanPan is a Mexican-Japanese fusion bakery and café that celebrates and harmonizes both cultures through food, beverage, and design in a way that feels deeply personal and distinctly original.
We specialize in using Japanese milk bread as the base for all of our breads, which we then infuse with traditional Mexican techniques and flavors to create a fresh take on pan dulce. One of our most popular items is our milk bread concha—we swap the traditional brioche base for soft Japanese milk bread, then top it with the classic Mexican sugar crust. Another favorite is our Chorizo Kolache, filled with Mexican chorizo, cheese, and jalapeño, all wrapped in our signature milk bread. We also offer a variety of Shio-Pan, a traditional Japanese salted bread, with options ranging from classic to ham and cheese, and even Nutella-filled for a salty-sweet treat.
Our customers come to us not just for a treat, but for an experience—something nostalgic yet new. At PanPan, we offer a unique spin on familiar flavors, blending cultural elements in a way that honors tradition and embraces creativity.
The name PanPan comes from the word for bread in both Spanish and Japanese—pan—symbolizing the fusion at the heart of our concept. Even our interior reflects this cultural harmony, inspired by the self-serve bakery style found in both Japan and Mexico. Guests are invited to browse our bread case, selecting items with a tray and tongs, just like bakeries abroad. Our space is styled in warm, neutral tones, and throughout the year, we transform the café to reflect major holidays from both cultures.
In October, we celebrate Día de los Muertos by decorating with sugar skulls, ofrendas, and cempasúchil, and we bake pan de muerto for guests to take home and offer to their ancestors. In spring, we celebrate Japan’s cherry blossom season by covering the bakery in cherry blossoms and serving a seasonal sakura matcha latte, allowing our guests to taste the season with every sip.
Quality is our constant. Every espresso shot is pulled and calibrated to order, and is made using beans imported from Mexico. All of our matcha is imported directly from Japan and whisked by hand for each drink. Every bread is baked fresh each morning.
More than anything, I’m proud of the reach PanPan has had in the DFW area and the joy it brings to so many. Our bakery has become a place of celebration and curiosity—a space where people can discover something they’ve never tried before or reconnect with something familiar, reimagined. At our core, we are about culture, care, and creativity. We hope to continue exceeding expectations, one bite and one sip at a time.
What does success mean to you?
To me, success is about finding fulfillment at every stage of my entrepreneurial journey. The sacrifices, long hours, and challenges all feel worthwhile when they contribute to a life that feels meaningful and true to who I am. I’ve always found a deep sense of purpose in staying authentic. I am always doing what aligns with my values and approaching every decision with intention, even when it’s difficult. As long as I’m building something with heart, honesty, and purpose, I know I’m succeeding in more than just business—I’m succeeding in life.
Contact Info:
- Instagram: https://www.instagram.com/panpanbakeryandcafe
- Yelp: https://yelp.to/wIPdNUTqnI
