top of page

My name is Silvia Miguel I was born in the Argentinean Patagonia (at the very bottom of South America) and moved to Lee’s Summit, Missouri in 2002. ​ My family emigrated to Argentina from the Vasque Republic (North of Spain, on the French Border) in the early 20th Century alongside thousands of migrants from all around the world arriving in Argentina. On those days, each community brought their own culture including art expressions, music, clothes, foods and flavors. Almost the same was happening in the United States of America at the same time.  In Patagonia, we grow in a melting pot of native Tehuelches, Onas and Mapuches, Gauchos (argentinian Cowboys), immigrants from Portugal, Catalonia, Yugoslavia, Vasque Republic, Galicia, Greece, Germany, Austria, Syria, Italy, France, Swiss…  And as the time went by, the fusion of these communities ended modeling our own characteristics including our food.  To us it was normal each Sunday after Church to meet at a huge table at my grandpas' farm  to eat diverse and exotic dishes from all around the world  with people that speak so many languages that I still can't recall how we understand each other. But it was a lot of fun. It was a time to experience dishes and create new flavors unique to our region.  After graduating High School, I got my Art degree, then I moved to Buenos Aires to get my teacher degree, and my psychoanalyst therapist Degree. I worked 7 years at the local School Districts and 12 years as a therapist in Patagonia after moving to the Kansas City area, to work as a Bilingual Teacher at Foreign Language Academy and Carver Dual Language Elementary School , while earning my Ontological Coach certification to support many of the parents at the schools. But I never left my passion for that food from my childhood. Inviting people at home to enjoy food, laughs and good times. Friends, neighbors and co-workers always asked me for some of my pastries and dishes for their events and celebrations, encouraging me to open my own business. Finally in 2012 with the support of my Husband Alejandro, and my son Ignacio we open Pan Caliente LLC as a small part time project that ended as my full time occupation since I retired as Teacher. Now, as manufacturers, I am proud to provide to our customers (from local coffee shops and restaurants, to individuals) with those flavors from my childhood, trying to keep the same flavors and smells that take me everytime to the big, noisy and Happy Sunday table of my grandpa's farm in Patagonia.

Alfajores and Pastries  by Pan Caliente

About Us

Empanadas GAUCHO  by Pan Caliente

 A millennial pastry is coming to Kansas City with a little gourmet touch on a exciting fusion adventure.  

Alfajor is one of the most popular sweet delicacies in Argentina. But its origin is linked to the Middle East. In fact, the word "alfajor" comes from the Arabic term "al-hasu" which means "filled". The Morons invaded the Iberian Peninsula between the years 711-1492, leaving Spain a gastronomic legacy that lasts until today. The alfajor arrived to South America at the hands of the first conquerors around the 15th century. Over time the alfajor acquired a new identity marked by local influences. Although the Argentinean alfajor shares its name with the Andalusian Alfajor, both are very different product due all that historical bajage. The Alfajor is so important to the Argetinean Culture that it becames the mainly souvenir from Argentina. Every October the mediterranean State of Cordoba celebrate a three days long National Alfajor Festivity.

Mil Hojas  by Pan Caliente

The Mil Hojas origin dates back to the exclusive recipe book of chef Francoise Pierre de la Varenne, a renowned French chef whose recipes were collected in his book "Cuisinier francois", a highly important book in the history of cooking as it narrates the evolution of medieval gastronomy towards the modern one. Since its origins, Swiss and French immigrants in Argentina has been characterized by its creativity in the production of fine pastry and bakery products, as well as by its attachment to the most exquisite and delicate textures and traditional flavors of international cuisine. Pan Caliente wanted to celebrate the heritage of all these immigrants with a display of flavors that exalt the lineage of this star product. Dulce de Leche, Coconut and with the incomparable Belgium chocolate to satisfy the most demanding tastes.

The empanada has it origin in the Indian samosa (also known as Sambusi or Sambusa in the East Africa).  The first empanadas as we know it, were made in the Iberian peninsula, specifically Portugal and Galicia (the north-westernmost region of Spain), during the Medieval period and at the time of the Moorish invasion. Recipes for empanadas have been found from as early the start of the 16th century. ​ The name “empanada” comes from the Spanish “empanar“, which means “to bread” or, in the case of the empanada, “to wrap something in bread”. ​ Since their arrival in America some centuries ago, empanadas have become a fast-food staple. Our typical empanada GAUCHO is made with a vegan flour-based dough (rather than maíz, or corn) and some of the most common kinds are: ground beef, chicken, ham and cheese, ham and onion, spinach, and humita (sweet corn on Bechamel sauce). But also Empanadas Gaucho is proud of its unique specialty of Gourmet Empanadas, with flavors from all over the international high cuisine.

bottom of page