Richard Dickin/Herald - Thomas Gonzalez works on a tray of bread in the shapes of crocodiles on Friday. The bread is used for Dios de los Muertos and will be sold in the thousands. See story below.
PASCO -- Though last night's ghouls and goblins have hung up their costumes, some Tri-Citians continue to wait for a visit from some spirits.
Homemade altars are a common sight in many Latino households as part of the Dia de los Muertos holiday, coinciding with All Saints' and All Souls' Days Nov. 1-2.
Those who want to honor the dead set up tables with flickering candles called veladoras, glasses of water, fruit and pan de muerto a couple of days before to welcome back the spirits of their loved ones.
Pan de muerto, round loaves of sweet bread, are one of the most iconic items on the altars, and Mexican bakeries have been working long hours to get ready.
The ovens at Viera's bakery in downtown Pasco have been churning out the special bread for two weeks, said baker Andres Atriano. Loaves are about $2.
"This bread is a bit more rich," Atriano said, explaining it uses more egg and butter than other recipes.
Traditional loaves have dough criss-crossed on the top to symbolize bones and are used as an offering or are shared among the living during gatherings to honor the dead.
Traditionally, it's believed the spirits get thirsty and hungry on their long journey back home, said Olivia Trejo, with the Mexican food store Super Mex in Pasco.
So the offerings, or ofrendas, usually include the decadent breads, decorated sugar skulls called calaveras, candles and fruits, along with photos of the loved ones and some of their favorite things.
When Trejo's mother builds an altar for her loved ones, she includes cigarettes and soda "to make their visit more pleasant," Trejo said in Spanish.
Inocente Sandoval of Benton City ordered 20 breads shaped like giant gingerbread men from Pasco's Panaderia Tecoman.
"We're used to making a large altar for the holiday," he said.
The breads, each with a different name spelled in strawberry jam, are for the 73-year-old's parents, siblings and other family members who have died.
"We only leave it out for a couple of days," he said, adding that he doesn't leave out personalized items because there are too many, "but I'm sure they appreciate it anyway."
Panaderia Tecoman's co-owner Sonia Blanco said they're more than happy to customize the bread.
"It's nice to remember them in that way," she said in Spanish.
Blanco and her husband, Hector, began building their own altars when Hector's father died seven years ago.
"We've been building one for him ever since," she said, adding that Hector leaves bottles of his dad's favorite beer on the altar.
When they opened the bakery six years ago, there was no doubt they'd bake the special bread for others to add to their altars.
"This year we're expecting to sell 1,000 panes de muerto," said Hector as he was feverishly working in his Pasco bakery.
-- Dalina Castellanos: 582-1542; dcastellanos@tricityherald.com
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