About Us
Papalotl Bakeshop
Where French Artistry
Meets Latin Traditions
Papalotl Bakshop is a passion project by Chef Ruby Johnson, who developed the concept for this one of a kind bakery as a tribute to her latin heritage and centuries old Mayan-inspired baking recipes.
She developed her vision for this new unique bakery that combines classic latin desserts with modern French baking techniques, and improves upon family recipes that have been passed down from generation to generation.
Chef Ruby believes that desserts taste best when they are freshly baked, using the exact same ingredients used in her home kitchen. This is the reason Papalotl serves its customers cakes, cookies, and other desserts that have only been baked on the very same day as they are bought.
Papalotl Bakeshop offers a full range of latin-inspired baked treats and desserts including cupcakes, layer cakes, brownies, empanadas, cheesecakes and much more. The independant nature of the bakery allows us to constantly innovate, create, and introduce new and exciting flavors through a unique fusion of taste and culture across borders.
At Papalotl Bakeshop we love the concept of directly distributing our freshly baked treats throughout Dallas and surrounding communities at various farmers markets, our bakery also caters to customers requiring personalized cakes and cupcakes for weddings, birthdays, special events and other celebrations.
Try our delicious desserts today and taste what a tradition of baking pure love and happiness tastes like
Meet our Founder
While born and raised in the bustling metropolis of Mexico City, chef Ruby Johnson developed her love for gourmet food and learned the fundamentals of baking while visiting her grandmother, Ernestina, during summer vacations as a child in the beautiful gulf-coast town of Veracruz.
Ernestina, an avid baker renowned for her red brick outdoor oven, introduced Ruby to the traditional latin cooking and baking techniques that she still utilizes every single day.
While other kids spent their summers playing on the sandy beaches of Costa Esmeralda or strolling along the beautiful boardwalk with their families, young Ruby was busy exploring the ancient mayan ruins of El Tajin and studying the distinctive menu offerings at the two hundred old cafe, La Parroquía.
After moving to the United States with her family in the 1990’s, Ruby attended Martin High school in the city of Laredo, Texas. It was here that she met and fell in love with her future husband.
Upon graduating from the culinary school, chef Ruby further polished her baking skills by working at various restaurants and bakeries where she got the opportunity to learn advanced baking techniques under the mentorship of some of the most well known pasrty chefs in the region.
Her love for the Mayan culture and traditions is still clearly displayed in her baking, and guides her passion for creating delicious new desserts for her clients.
She currently resides in the Dallas suburb of Irving with her husband Chad, son Joseph, and their two dogs, Cookie and Meringue.
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