Better bread for the borderland. We take what makes French and Japanese baking great — patience, the long slow ferment, nothing you can’t pronounce — and blend it with Asian traditions and genuinely healthy food. Fermentation is the engine: it turns simple flour into loaves that taste like a treat but eat like nourishment — naturally leavened, easy on your gut, soft for days. Two kitchens, one border. That’s Paso Pan.
desert rising
Every loaf, shaped and baked by hand in El Paso. Small batches, a few at a time.
No commercial yeast in the sourdough — just flour, water, salt, and time on a live starter, with a long cold rise that can run two days. We fold in amazake, koji-fermented rice, to sweeten the crumb with less added sugar and keep it soft for days. The gluten-free bread is baked fresh the same morning. The shokupan is a pillowy Japanese milk bread — and alongside these standards we run specials and seasonal bakes, with flavors that rotate through the year.
A live starter, fed before every bake. No commercial yeast in the sourdough.
The dough rests cold up to two days. The slow ferment builds flavor and tang.
Shaped and baked by hand, in small batches, so nothing sits.
Good bread takes time. Our sourdough isn’t rushed — natural fermentation develops flavor, changes the dough’s carbohydrates, and creates the texture and tang that make sourdough special.
Amazake is koji-fermented rice — a traditional Japanese food long valued as a gentle, easy-to-digest staple. That same fermentation does the quiet work in our kitchen: it sweetens the crumb with less added sugar, and it goes into everything we bake. As the koji culture ferments, it naturally builds a trio of good stuff:
Koji enzymes help break starches down into simple sugars — part of why the crumb tastes sweet without piling on sugar, and why it sits easy.
Fermentation leaves prebiotic compounds behind — the kind that feed the beneficial bacteria already living in your gut.
Koji breaks proteins into small peptides and amino acids — savory depth, and a loaf that’s built to be gentle.
Enzymes, prebiotics & peptides — in every loaf. A genuine super ingredient.
Fermentation isn’t a step for us — it’s the whole idea. We let time and live cultures do the slow work most bakeries rush past, so what lands on your table is easier on your gut and far deeper in flavor.
Every loaf runs through two ferments: a long, slow sourdough rise on a live starter, then an amazake koji enrichment. Two cultures back to back pre-digest the dough — so the bread comes out lighter, kinder on your stomach, and soft for days.
Our kimchi is wild lacto-fermented — no vinegar, no shortcuts — so it reaches you alive with active cultures. A gut powerhouse on its own, and a borderland match made for a thick slice of sourdough.
Same hands, more jars. Live-cultured kimchi, fermented hot sauce, hummus, picnic packs & 64oz jars of tea & cold-drip coffee — small-batch, made in El Paso. Order any of them with your bread for Wednesday delivery.
Napa, guajillo & árbol, garlic, ginger, scallion — borderland heat. Naturally fermented.
4oz $6 · 8oz $9 · 16oz $15The classic Korean style — clean, balanced, deeply savory.
4oz $6 · 8oz $9 · 16oz $15Live-fermented árbol & guajillo — El Paso–meets–Japan heat, Tremor to Apocalypse. Yuzu Kosho on deck.
5oz $10Silky chickpea & tahini with Korean gochugaru — smoky, gentle heat. Lovely on shokupan.
8oz $11 · 16oz $18Roasted árbol & guajillo chickpea hummus — El Paso heat, earthy and bright.
8oz $11 · 16oz $18A sourdough loaf + a 16oz kimchi + a 5oz fermented hot sauce — the whole table, bundled.
$40Roasted-rice green tea with a touch of matcha — toasty, mellow, a little bright. Half-gallon mason jar.
64oz $14Roasted barley, caffeine-free — nutty, clean, great cold. Half-gallon jar.
64oz $12Slow cold-water drip — ultra-smooth, low-acid. Japan-meets-Korea (Dutch coffee). Half-gallon jar.
64oz $20
Meet Alligato, our suncat. Grown to kaiju size and breathing chile fire over the Franklins, he goes by Gatozilla. Fermented hot sauce with an El Paso–meets–Japan streak. Rojo first; Yuzu Kosho is next.
✧ the club
A weekly standing order of bread & living ferments, delivered across El Paso — prepay 4 weeks at a discount, cancel anytime. Named the old Japanese way — 松竹梅 (Pine · Bamboo · Plum), plus 特 (Toku) for custom orders above and beyond. Breadheads welcome.
One fresh loaf, every single week. The easiest way to always have good bread on the counter.
One of each, every week — a loaf, a kimchi, and a hot sauce. Our most popular.
The full table, every week — two loaves, a kimchi, and a hot sauce, plus first dibs on specials.
More than the full table — standing custom orders, big weeks, events & gifting, special bakes. Tell us what you need and we’ll build it.
Every tier is a weekly delivery, prepaid 4 weeks at a time — pause or switch anytime. Delivered across El Paso on Wednesdays — or arrange pickup at an upcoming market (locations vary).
We’ll reach out within a day to confirm your start date and send your first invoice.
Everything’s made to order in small batches. Order by Tuesday noon and we deliver Wednesday afternoon/evening across El Paso. Bread, kimchi, hot sauce & ferments — all on one order.
hello@elpasopan.com · @paso_pan · (915) 615-2141
Special orders, flavor ideas, “do you deliver to…”, or just a kind word — this box comes straight to us. We read every note and reply when the ovens are off.
We’ll be in touch if you left an email.
