Inside Pan Pepín: how the bread that has been a staple on Puerto Rican tables for half a century is made

Contenido automatizadoParcialmente escrito o traducido con información proporcionada por una herramienta de inteligencia artificial.The company, which also has operations in the Dominican Republic, strengthens its leadership position following a multimillion-dollar investment, its commitment to innovation, and a fermentation process that few know aboutJuly 19, 2026 - 1:42 PM9 de julio de 2026. Bayamón, PR. END/NEGOCIOS. Recorrido por la Planta A de Pan Pepín en Bayamón, y entrevista con su gerente general Luis Santini, quien abordó el lanzamiento de su nuevo pan de pana, en el Minillas Industrial Park de Bayamón. FOTO POR: Carlos Rivera Giusti/GFR Media

Pan Pepín, Planta de Producción, Industria Alimentaria, Luis Santini (Carlos Rivera Giusti/Staff)Long before Puerto Rico wakes up, the workday has already begun inside Pan Pepín. Still in the early hours of the morning, bakers arrive at the facilities to prepare the first dough of the day.Popular en la Comunidad