One of the most instilled gastronomic customs in Mexico is that of accompanying meals with fresh and warm bread. Many of those breads that delight Mexican families are the "semitas", "cocoles", butter sticks, moustaches, butter cakes, "polvorones", "campechanas" etc. In 1821, the end of the viceregal period, the Parisian pastry makers took over the bread market and by mid 19th century they had bread shops and bakeries in the principal parts of the city and in the provinces from which two things resulted -the eating of good bread and the recipe for Chantilly cream. Between the Spanish and native breadmakers around 2,ooo different breads have been inventedupuntil now. This popular tradition of long standing has been the one to generate delicious types of bread in different parts of the country -cinnamon pigs (State of Mexico), "picones" (in Jalisco), "tuba" bread (in Colima), biscuits (at the chinese cafes in Mexico City) "pulque" bread (in Saltillo, Coahuila) and lest we forget, Dead Man's Bread and the Wreath of the Magi.