Skip to main content

How La Monarca's Conchitas Are Helping Monarch Butterflies Prosper

A tray of chocolate conchas at La Monarca Bakery.
A tray of chocolate conchas at La Monarca Bakery. | La Monarca Bakery & Cafe
La Monarca manager Magaly Avila talks about how she developed her skills as a baker, her pride in helping to create concha-centered memories in L.A. and the important work that La Monarca does to support conservation efforts of monarch butterflies.
Support Provided By

This article is presented in partnership with the Natural History Museum's "Kneaded: L.A. Bread Stories," a project that celebrates L.A. history, heritage and communities through the lens of bread.


La Monarca Bakery has become a staple coffee house throughout L.A., bringing Mexican culture and panes dulces to diverse people across our county. Baking Manager Magaly Avila she shares a bit about developing her skills as a baker, her pride in helping to create concha-centered memories for little ones in L.A., and the important work that La Monarca does to support conservation efforts of monarch butterflies.

Tell us a bit about yourself.

Magaly Avila is wearing a white shirt with a La Monarca patch over the breast pocket. Over the shirt, she is wearing a red apron and on her head, a black baseball cap with the La Monarca logo. In her hands is a plate piled with multicolored conchas — green, brown, pink and white. Magaly is standing in front of a distressed red brick wall.
Magaly Avila is the baking manager at La Monarca, a staple coffee house throughout L.A., bringing Mexican culture and pan dulce to diverse people across the county. | Natural History Museum of Los Angeles County

My name is Magaly Avila. I went to Le Cordon Bleu and have a degree in baking and patisserie. I began as a lead baker at the La Monarca Hollywood location, and I am now the baking manager for La Monarca. I get to work with and train all the bakers in our 12 locations. I have been dedicated to La Monarca for eight years now and I absolutely love what I do. I’ve learned so much these past eight years — it doesn't even feel like a job anymore. It just feels like I’m with friends and showing them what I’ve learned, so they can continue to show others as well. Even though we’re at different locations, everyone is growing their skills together — it is a very rewarding feeling.

Our team upholds La Monarca’s values — kindness, generosity, attitude, dedication and humility. Our dedication is felt [in the hours we work], because we start work at 2:00 a.m. and have pan dulce ready for all the customers once we open at 6:00 a.m. — it takes a lot of heart. It’s funny that when you open those oven doors and the smell of the bread is just in your face — you have to try not to eat it all!

How did La Monarca get started?

Alfredo Livas and Richard Cervantes sit across from one another at a small, round table. They are smiling and facing the camera. On the table are two disposable coffee cups with orange sleeves donned with La Monarca logos.
La Monarca founders, Alfredo Livas, left, and Ricardo Cervantes, right, at one of several La Monarca locations. | La Monarca Bakery & Cafe

Señor Alfredo Livas and Señor Ricardo Cervantes founded La Monarca. Their inspiration was the pan dulce and the pastries they enjoyed growing up in Mexico. Their mission is baking delicious products with the sweet flavor of Mexico, create opportunities in underserved communities, and also care for our environment.

Can you tell me a little about the monarch butterfly conservation efforts happening at La Monarca?

A tray of chocolate conchas at La Monarca Bakery.
A tray of chocolate conchas at La Monarca Bakery. | La Monarca Bakery & Cafe

Sure! La Monarca has a partnership with EcoLife Conservation, which is based in Michoacan, Mexico. We donate a percentage of our total sales to EcoLife Conservation to help the programs to protect and preserve the monarch butterfly.

How do you believe the conchas you make bind people in the community together?

A man wearing a tan/beige apron holds a metal sheet tray full of multicolored conchas — blue, light blue and a red-white-blue tie-dye. He is standing in front of a glass display case showcasing various pastries.
A La Monarca staff member holds up a tray full of conchas at the South Pasadena location. La Monarca conchas change flavors and colors depending on the seasons. | La Monarca Bakery & Cafe

The concha is a staple to the Mexican community. They bring family and friends together, and there is joy and happiness once you take that first bite. These happy feelings can jog a memory that I think all of us have in common and is what binds us together. Although we’re a Mexican bakery, we are for everybody.

I see it a lot when the kids come in with their parents. The kids look at the bread right away, you see their little fingers like just pointing at the colorful conchitas. And while it’s a small moment, it’s really cute to see them get all excited over this little pastry.

Are there any memories or emotions that arise while making the conchas?

The exterior of La Monarca Bakey & Cafe in Boyle Heights. The bakery is in a red brick building with arches and windows. The building stands at a street corner, with the bakery store front facing the street with glass windows.
The exterior of La Monarca Bakery & Cafe in Boyle Heights. | La Monarca Bakery & Cafe

You know, it does. Especially when I would go visit my grandparents in Mexico. That was always a huge highlight for me. A moment I always remember is, walking down a hill going to the panadería, getting our big bags of conchitas and then going back home. We’d have hot chocolate and sit in a circle together and just enjoy each other's company. So conchitas bring a lot of warmth and familiarity.

Is there a part of the baking process that is your favorite?

Avila, who is wearing a red apron, pulls a sheet tray full of vanilla conchas out of an industrial sized oven.
Avila pulls a small batch of conchas from the oven at the La Monarca location in Boyle Heights. | Natural History Museum of Los Angeles County

It would probably be when we get to take the conchas out of the oven. At the stores, we get the conchas in the stage where we have to proof them. To walk you through the process, we have to let the conchas rise and once we proof them, then we get to bake them. I love when you actually see them cooking through the window. You know, they begin to fluff up, getting a little bit golden brown. The smell is amazing. But I think for sure my favorite part is when they come out of the oven. Once you see that finished product, especially in this case, a whole big tray of conchitas!

Is there anything you would like folks to know about the communities you serve?

A woman uses a pair of tongs to grab a green mini concha out of a glass display case. In her other hand, she is holding a thin metal tray where she will place the concha.
A customer at the La Monarca location in Boyle Heights uses tongs to select a mini concha from the display case. | Natural History Museum of Los Angeles County

I want everyone to know our values of kindness, generosity, attitude, dedication and humility. So as a bakery, we all do our best every day to uphold these values in our communities, and we’re here to help our communities in whatever way we can. Whether it’s with baked goods, a place to relax and unwind, or a place to reflect and make friends, Monarca is a sweet home for all.

To see what’s baking at La Monarca Bakery & Cafe check out lamonarcabakery.com or visit one of their twelve locations around L.A.

Share your L.A. bread stories.

Do you know an L.A. breadmaker who lovingly connects to your community? Do you want to share your favorite experience at La Monarca? Join the conversation by tagging @NHMLA with #KneadedLA, and your story could be featured next!

Support Provided By