The Cabo Bakery

Owner Markus Saeffert brought his French built Pavailler oven down the Baja California península in so many pieces it took nearly a month to put it all back together again. It was worth the trouble. This downtown bakery - it opened in 2012 near City Club - makes the best breads and pastries in Los Cabos, as evidenced by the large number of local groceries and restaurants that now sell or serve them. German style brezel is a particular specialty (Saeffert is originally from Stuttgart), but birote, ciabatta, focaccia, sourdough and New York rye are also made fresh daily, as are the incredible cinnamon rolls. The shaded outdoor tables are popular with the local crowd, and this is as close to a European style café as there is in Cabo San Lucas. Egg-based breakfasts, sandwiches and pizzas headline the menu options, with morning mimosas and afternoon cocktails providing an alternative to the excellent coffees.