Telera, the Real Torta Bread - Baked Fresh in Santa Ana & Anaheim
Soft, flat, and pressed with two grooves down the top. Telera is the roll a proper Mexican torta is built on, and we bake it fresh every morning at both of our Orange County locations.
What is a telera?
A telera is a soft, round, slightly flattened white roll with two shallow grooves pressed across the top, dividing it into three lobes. Those grooves are not decoration - they let the roll compress evenly when you press a torta down, and they give you a natural place to split it.
The crust is thin and pale, nothing like the crackly shell on a bolillo, and the crumb is tighter and softer. That is exactly what you want under a pile of milanesa, ham, or carnitas: a bread that presses flat, holds its shape, and does not fight you when you bite it.
It is the standard torta bread across central Mexico, and it is the roll people mean when they say a torta "tastes like home." We shape and bake ours in-house every morning - nothing frozen, nothing shipped in.
From the oven, this morning
Shot at our bakery during the morning bake.
What to do with a fresh telera
It is a torta roll first, but it is not only a torta roll.
Tortas
The whole reason it exists. Split along the grooves, layer it up, and press. Milanesa, jamón, pierna, carnitas - all of it works.
Pressed & grilled
Butter the outside and press it on a comal or in a sandwich press. The soft crust crisps up beautifully without going hard.
Breakfast sandwiches
Eggs, chorizo, beans, and cheese. A telera holds a messy breakfast together better than sliced bread ever will.
Molletes
Works here too - the flatter shape gives you more surface for beans and cheese, even if a bolillo is the traditional pick.
Kids and lunchboxes
Soft crust, mild flavor, easy to bite. It is the roll our customers buy by the bagful for school lunches.
Sliders and party trays
Cut them in halves or thirds for parties. Call ahead and we will bake you a batch for your event.
Telera or bolillo - which one do you want?
A telera is flatter, rounder, and softer, with two grooves and a thin pale crust. It presses down without tearing, which is why it is the default torta bread in central Mexico.
A bolillo is oval and pointed with a single slash, a crisper crust, and a chewier crumb - better for molletes, for dunking in caldo, and for tortas with wet, saucy fillings. Both come out of our ovens every morning.
Read about our bolillo →Where to buy fresh telera in Orange County
Two bakeries, open every day of the week. Walk in and grab what you need.
Santa Ana
1208 S Standard Ave
Santa Ana, CA 92707
Open daily · 6:00 AM - 9:00 PM
Anaheim
3174 W Lincoln Ave Ste 104
Anaheim, CA 92801
Open daily · 5:00 AM - 8:00 PM
We are a short drive from Garden Grove, Orange, Tustin, Costa Mesa, Fullerton, Buena Park, Westminster, Stanton, and Fountain Valley. If you are looking for fresh telera near you anywhere in central Orange County, one of our two bakeries is likely the closest one to you.
Telera questions we get asked
How often do you bake telera?
Fresh every morning at both our Santa Ana and Anaheim locations. Come early for the best selection - Anaheim opens at 5:00 AM and Santa Ana at 6:00 AM, every day of the week.
Do you sell telera in bulk for tortas?
Yes. Restaurants, taquerias, torterias, and caterers around Orange County buy telera from us in bulk. Call either location to talk about quantities, pricing, and pickup times.
What is the difference between a telera and a bolillo?
A telera is flatter and rounder with two grooves pressed across the top, a thin soft crust, and a tighter crumb - it presses flat for tortas. A bolillo is oval and pointed with one slash, a crisper crust, and a chewier crumb, better for molletes and for dunking in caldo. We bake both fresh every day.
Is a telera the same as a cemita or a bolillo?
No, all three are different. A cemita is from Puebla, is sesame-topped, and has an enriched, brioche-like dough. A telera is a plain soft roll with two grooves. A bolillo is the crusty oval one. Different breads, different tortas.
Why does a telera have those two lines on top?
The two grooves are pressed into the dough before baking. They let the roll collapse evenly when you press a torta instead of squishing out the sides, and they mark where to split it.
Can I order telera ahead for an event?
Absolutely. For parties, catering, and large torta orders, call the location nearest you at least a day in advance and we will have your order baked and bagged.
How should I store telera?
Best the day you buy it. Keep it in a paper or bread bag at room temperature - not the fridge, which dries it out fast. After a day, warm it briefly in the oven or press it on a comal and it comes right back.
Pick up teleras for tonight’s tortas
Both locations are open every day. Stop in for a few, or call ahead if you need a big batch for an event.