Anisha Holla
Audio By Carbonatix
Laura Macarena Gomez, founder of La 57, says that some of her happiest memories growing up were baking with her mom and grandma. The young baker remembers driving to Mexico with her family, excited to reach Highway 57, a sign that she was on the final stretch to her hometown.
What started as a family bonding tradition blossomed into what is now one of Dallas’ most viral social-media sensations: La 57, which some Instagram users say serves Dallas’ best croissants.
According to the staff, the almond croissant is a customer favorite. Sliced almonds perch on top of a light, airy croissant.
Anisha Holla
The La 57 bakery concept is based in Ennis but expanded to Dallas when Macarena Gomez began selling her baked goods at the Dallas Farmers Market. Inspired by the “supreme croissant” first sold at New York’s Lafayette bakery, Macarena Gomez started working on her own iteration of the social-media-trending pastry: croissant dough baked in a ring mold and filled with whatever cream filings the pastry shop had on hand that day. The concept quickly drew attention.
When news happens, Dallas Observer is there —
Your support strengthens our coverage.
We’re aiming to raise $30,000 by December 31, so we can continue covering what matters most to you. If the Dallas Observer matters to you, please take action and contribute today, so when news happens, our reporters can be there.
“We had hour-long lines at the market every Sunday,” Macarena Gomez says. “We had to put little line markers up to keep the crowds in control. It’s amazing how fast we would sell out.”
Raving Instagrammers, long lines and a whole family of support was what finally pushed the baker-entrepreneur to open a permanent spot at the market, which had its grand opening last week. While we didn’t get a chance to wait in line for a croissant at the Sunday stall, we popped by the permanent Dallas outpost this weekend to get a bite of the cream-filled, ring-shaped baked goodness.
A lengthy weekend line set our expectations high.
Creative pastries this week included the seasonal spiced caramel pecan cruffins, which break into a gooey caramel filling, and ricotta truffle honey dish, a honey-brushed danish pastry filled with whipped ricotta and truffle flakes. Fresh-baked pan de muerto pays a tasty homage to the bakery’s Mexican roots. Pastries range from about $3 to $5 each, although they aren’t labeled with prices in the case.
The baklava croissant comes with ground pistachio nut and a swirl of baked almond cream on top.
Anisha Holla
Of course, we didn’t forget our intention to try the Dallas-famous supreme croissants, which are available only on weekends. These circle-sliced delicacies come in year-round flavors like the Nutella, or seasonal ones like the pumpkin pecan and caramel apple. Adorned with a flavored drizzle and edible flower petals or dried fruit, the huge croissant breaks into an explosion of creamy or gooey fillings as you split them down the middle. The inner workings of the strawberry croissant. Anisha Holla
We called a day in advance to get a glimpse of the menu, but one of the best (and worst) things about La 57 is that you’ll have to wait until you arrive to find the day’s selection.
It’s a real race to the door. We suggest you pop by in the morning to avoid the lines and disappointment of your favorite pastry being sold out. A long line and a couple of viral supreme croissants later, we can finally say that we understand the hype.
La 57, 920 S. Harwood St., No.198, Dallas Farmers Market. Monday – Friday, 8 a.m. – 4 p.m.; Saturday – Sunday, 9 a.m. – 5 p.m.
