Concha

A concha bought in Mexico City, its domed top cracked into the scalloped ridges that give it the Spanish name for shell. Underneath is a soft, brioche-like roll; on top, a crunchy layer of flour, butter and sugar that is scored before baking so it splits into that pattern in the oven. It is arguably the most popular piece of pan dulce in Mexican bakeries, and the one to grab with morning coffee or hot chocolate.