ORAL HISTORY

Diego Hernandez

La Pana

Diego Hernandez grew up in Oaxaca, Mexico. He parents owned a bakery, and as a result, he has been in bakeries his whole life. He baked in kitchens around the world, from Oaxaca, to California, to Europe. Ultimately, Hernandez moved to the United States and settled in Louisville, Kentucky. A mutual friend introduced Hernandez to Josh Gonzalez. Soon, they were working in restaurants together.

In 2021, they opened La Pana Bakery and Cafe. At La Pana, Hernandez crafts traditional Mexican sweet breads from his beloved hometown of Oaxaca. From orejitas that resemble elephant ears to crunchy-topped conchas, each type of pan dulce embodies a rich heritage. The pan de muerto, a sweet bread lovingly baked in the lead-up to Día de los Muertos, honors the memories of loved ones during this cherished celebration on the first two days of November. Hernandez’s passion for bread stems from a sense of peace and the meditative aspect of working with dough. He and Gonzalez share a desire to foster community among their employees, friends, and customers. Hernandez still travels from Louisville to Oaxaca at least once a year to visit family. He often makes the journey on his motorcycle.