Trigo: A Dream Baked in Rincón

In the cozy space of Centro La Paz, you’ll find Trigo, an artisan bakehouse that’s winning over palates with its innovative approach to bread and pastry. This dream come true is the creation of Alexa Toledo, a passionate chef whose story is defined by a love of cooking, perseverance, and community.

A Dream Born in the Family Kitchen

From a young age, Alexa felt a special connection to the kitchen. While other kids watched cartoons, she was fascinated by cooking shows. Her training in Culinary Arts and experience in hotels, restaurants, and coffee shops helped shape her path—but it was her passion for baking that led her to make a definitive shift in her career.

Trigo: A Tribute to the Essential Ingredient

The name Trigo pays tribute to the essential ingredient in baking: wheat. With a philosophy rooted in attention to detail and hands-on preparation, Trigo aims to educate the palate and evoke memories through artisanal flavors inspired by both local and international recipes.

From Yauco to Rincón: A Journey of Determination

Originally from Yauco, Alexa arrived in Rincón in 2022 to work in fine dining pastry. However, her vision of creating a community passionate about baking inspired her to open Trigo in November 2023.

Professional Collaborations with Claudia

The Claudia project, led by Dejanaira Torres, has been an excellent partner in Trigo’s growth. Through this professional collaboration, Trigo has served as the venue for Claudia’s pop-ups, which specialize in vegan cuisine. For these themed dinners, Alexa creates desserts that complement the menus—blending the versatility of plant-based gastronomy with the quality of artisanal baking. This partnership has allowed both businesses to benefit and reach new audiences, enriching the region’s culinary offerings.

Growth and Expansion

Since its beginnings, Trigo has grown significantly. What started as a family effort has expanded to create jobs and diversify its offerings. Today, in addition to their delicious breads and pastries, they’ve added hot coffee and monthly brunches—with plans to eventually establish a permanent menu.

Best Sellers and Fan Favorites

Some of Trigo’s most popular items include:

• Pan de Cristal
  
• Shio Pan
  
• Banana Bread Cookie
  
• Focaccia Sandwiches
  

Alexa admits it’s hard to pick a favorite, but she can’t go a week without a Shio Pan and a Brown Butter Oat or Banana Bread Cookie.

A Space for Community and Learning

Trigo is not just a place to enjoy great bread—it’s also a hub for collaboration and learning. Partnerships with chefs and entrepreneurs have been key, such as her work with Dejanaira Torres on themed dinners, and now with Chef Jossiah from Chef’s Garden in a project called Sobremesa: La Comunidad Gastronómica y Hospitalaria. This initiative creates a space for exchanging ideas, uniting the industry, and fostering innovation in gastronomy.

Upcoming Workshops at Trigo

On May 17 at 1:30 pm, Trigo will host a lactofermentation workshop led by Nishka from Microbvio. This is just one of many educational experiences Trigo plans to offer.

Trigo and Centro La Paz: A Perfect Match

The environment at Centro La Paz complements Trigo’s essence—surrounded by entrepreneurial women and services that attract visitors from all over. This synergy has helped Trigo grow as a standout name in artisanal baking in Rincón.

Visit Trigo in Rincón

If you’re looking for a culinary experience that blends tradition, innovation, and community, Trigo is a must-visit in Rincón. Discover their flavors, connect with their passion, and be part of this delicious story.

See you at Trigo!