01Day 1
Refresh
The starter wakes with flour and water. It begins to breathe. Patience is the tool.
THE LAB · CABO SAN LUCAS
Learn to make sourdough bread from scratch.
Slow fermentation, real processes, and a complete guide to walk you through step by step from home.
EL PROCESO · 48 HORAS
Three days. One dough.
02Day 2
Bulk
The dough ferments slowly. Each fold builds structure. Time is the main ingredient.
03Day 3
Shape and bake
Shaped, rested, baked. The crust sings. The crumb opens.
Patience can be taught. The guide teaches it step by step.
LA GUÍA · FREE DOWNLOAD
Learn to bake sourdough from scratch.
- How to create and maintain your starter (with or without dehydrated starter)
- The 48-hour schedule, hour by hour
- Common mistakes and how to fix them
CATÁLOGO · CABO DELIVERY
What comes out of the lab.
Weekly home delivery in Cabo San Lucas and San José del Cabo. Orders via WhatsApp.
Artisan Sourdough Bread
48-hour natural fermentation. 1 kg, sliced, no preservatives.
$130 MXNOrder via WhatsApp →
Dehydrated Sourdough Starter
Dehydrated starter to begin your sourdough at home. Guide included.
$150 MXNOrder via WhatsApp →
Leek and Cheese Tart
Sautéed leeks and melted cheese on a homemade crust. 21 cm diameter.
$380 MXNOrder via WhatsApp →
Squash and Cheese Tart
Roasted squash, caramelized onion and cheese on a homemade crust. 21 cm diameter.
$380 MXNOrder via WhatsApp →
Pascualina Tart
Spinach, onion, cheese and egg on a homemade puff pastry crust. Traditional recipe. 21 cm diameter.
$380 MXNOrder via WhatsApp →
Hot Honey
Raw honey, red pepper, apple cider vinegar. Medium heat. 330 g.
$175 MXNOrder via WhatsApp →
Homemade Hummus
Chickpeas, organic olive oil, tahini, garlic, lemon. 470 g.
$165 MXNOrder via WhatsApp →
Combos
- Combo 1Bread + hot honey + leek tart$685$615
- Combo 2Chile oil + hummus + hot honey$490$440
- Combo 32 loaves + hummus$425$390
EL LABORATORIO
I started baking in Avellanas, in 2022.
Lauros was born on Playa Avellanas, Guanacaste, Costa Rica, out of a deep passion for food and the desire to share. The idea was always simple: cook with fresh, natural ingredients — express love and connection through food.
Today from Cabo San Lucas we make sourdough bread, preserves, sauces, and Uruguayan tarts — the tarts are made by my wife, Carola.
The lab is small and that is intentional. Every loaf passes through my hands. Lauros is more than a food brand; it is a project built around the pleasure of sharing something made with intention.
You can reach us on WhatsApp or follow us on Instagram (@laurosmx).