Birote Sourdough

Sourdough Story

Some sourdoughs in the Puratos Sourdough Library stand out for their rich history and distinctive flavor. One such entry is Sourdough #72: Birote, a baguette-style bread from Mexico that’s unlike any other.

The Sourdough Library is home to sourdoughs from around the world, and Birote is a prime example of how local culture and history shape breadmaking traditions. Crunchy on the outside and soft on the inside, Birote—also known as birrote or bolillo—is native to Guadalajara, a city in western Mexico. Though it resembles a French baguette, its ingredients and story are uniquely Mexican.

Made with eggs, lime, and beer, Birote sourdough has a light, tangy flavor that sets it apart. In fact, none of the other 86 sourdoughs in the Library contain this combination. Bakers in Jalisco are currently working with the Mexican Institute of Industrial Property (IMPI) to secure a Denomination of Origin for Birote. If successful, the name “Birote” will be protected—just like “tequila” or “champagne”—and reserved for bread made in this region.

The origins of Birote date back to the mid-19th century, during the Second French Intervention in Mexico. Camille Pirotte, a Belgian baker serving in the French army under Emperor Maximilian I, was tasked with teaching locals how to make French bread. But without yeast available, he left the dough to ferment naturally, creating a sourdough that worked beautifully. Fresh loaves went to the soldiers, while day-old bread was shared with the city’s poor—who quickly embraced it.

After the war ended and French forces withdrew, Pirotte stayed in Guadalajara and opened a bakery. Over time, his name evolved into “Birote,” and the bread became a local staple. Today, pan de Birote is often used to make Torta Ahogada, a beloved dish filled with meat, cabbage, and onions, then drenched in spicy tomato sauce with a splash of lime.