20 de julio de 2026

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

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 about

July 19, 2026 - 1:42 PM

We are part of

9 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)

By Itzel Rivera

Periodistaitzel.rivera@gfrmedia.com

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.