From Family Tradition in Mexico to a Growing Business in Pittsburgh

When Jazmín Hernández talks about bread, she is also talking about family, tradition, and a story that began long before she arrived in the United States. Today, she and her husband run a Mexican bakery in Pittsburgh that has steadily earned a place within the local community.

Hernández arrived in Pittsburgh in January 2018 with her husband and their two daughters. Like many immigrants, she came with hopes for the future, but also uncertainty about what lay ahead.

“You arrive in this country with many dreams,” she says. “It’s a huge challenge for us as immigrants.”

Baking has always been part of her life. “My parents own bakeries in Mexico,” Hernández explains. From an early age, she was involved in the family business. “I grew up surrounded by flour,” she says with a smile. Over time, the skills and knowledge she gained as a child became the foundation for her own business.

Even her husband learned the trade through her family. “When we were dating, he got really close with my dad to learn from him. We never imagined this would be what we’d end up doing for a living.”

Panaderia Jazmin (Foto/Photo: Angelo Cavicchioni/Presente Pittsburgh Media)

In 2021, the family officially registered their business as an LLC under the name Panadería Jazmín. “The name comes from me,” she explains. “We wanted it to feel personal and meaningful.”

Before opening the bakery, Jazmín and her husband sought guidance from the Small Business Development Center at the University of Pittsburgh, where they received business consulting services and attended webinars in Spanish. With support from SBDC consultant Brent Rondón, they developed a business plan, reviewed regulations, and mapped out the steps needed to launch the business successfully.

Jazmin Hernandez (Foto/Photo: Angelo Cavicchioni/Presente Pittsburgh Media)

The bakery’s beginnings were modest. Their first sales came through local farmers markets, where they offered assorted boxes of traditional Mexican bread to introduce customers to authentic Mexican flavors. “It was a box with some of the most popular breads from Mexico, and we sold it for ten dollars,” Hernández says.

To her surprise, many of their first customers were Americans unfamiliar with Mexican bakeries. “A lot of people had never tried Mexican bread before, but they were curious and willing to try it,” she says.

Panaderia Jazmin (Foto/Photo: Angelo Cavicchioni/Presente Pittsburgh Media)

From there, the business grew steadily. During their first year, they participated in just one farmers market. By the following year, they were already selling at three markets and had opened their own storefront at 300 Beverly Road, Suite A, in Mt. Lebanon, where they continue to operate today.

“We started in a very small space, and now we’ve expanded,” Hernández explains proudly. Today, the bakery offers not only traditional Mexican bread, but also authentic breakfast and brunch dishes. “We are Mexican, and our products are 100% Mexican,” she says.

The workday begins early — around five in the morning — so the first batches of fresh bread are ready when the bakery opens. The business now employs a team of about ten people, including three bakers who begin production before sunrise. Throughout the day, different shifts keep the bakery running, with the final batches of bread typically coming out of the oven between three and four in the afternoon.

Panaderia Jazmin (Foto/Photo: Angelo Cavicchioni/Presente Pittsburgh Media)

“Bread-making is a long process,” Hernández explains. “You have to pay close attention because even the weather can affect the dough.”

Despite the demanding schedule, Hernández says her greatest satisfaction comes from watching her family’s dream continue to grow and seeing customers enjoy the products they work so hard to create.

Over time, the bakery has also become more than just a business — it has become a source of employment and a gathering place for people searching for flavors that remind them of Mexico. Hernández acknowledges that the journey has not been easy, but she believes the challenges have also made her stronger.

“Being an entrepreneur means facing many obstacles,” she says, “but it also makes you stronger.”