London’s most inventive bakery is about to get a Mexican makeover. For two days only, Espolòn Tequila is transforming TOAD Bakery in Peckham into a full-blown Día de Muertos fiesta – complete with tequila treats, traditional pastries, and a riot of colour inspired by Mexico’s most beloved celebration.
Running Friday 31 October and Saturday 1 November (8 AM – 3 PM), the takeover will see TOAD swap its cult croissants for a limited-edition menu created with chef and food historian Chloe-Rose Crabtree.
What’s on the menu?
The exclusive Día de Muertos menu features:
Pan de Muerto Tradicional
The traditional “Bread of the Dead” – light, fragrant, and subtly citrusy, enriched with butter and orange blossom. In Mexico, loaves like this are placed on ofrendas (altars) to honour departed loved ones.
Pan de Muerto Relleno
A filled, more decadent version of the classic bread, with a spiced, rich filling.
Savoury Tamale-Croissant
A flaky, buttery croissant layered with the hearty, masa-based flavours of a Mexican tamale. All golden pastry on the outside and warm, savoury comfort within.
Champurrado
To drink, there’s champurrado — a thick, velvety hot chocolate made with masa, cinnamon, and piloncillo (unrefined cane sugar). Deeply traditional and served throughout Día de Muertos festivities in Mexico, it’s rich, spiced, and slightly grainy in texture.
Each order comes with a complimentary taste of an Espolòn Paloma, in tribute to Mexico’s spirit of celebration.
Beyond the food…
Inside and out, the bakery will look nothing like its usual self. Espolòn’s signature calaveras (skeletons) will perch by the door, papel picado banners will drape across the shopfront, and hand-painted murals will reinterpret the work of José Guadalupe Posada – the 19th-century Mexican artist whose rebellious prints inspired Espolòn’s now-iconic bottle design.
For TOAD, the collaboration marks another chapter in its streak of creative reinventions. Known for its long queues and cult following, the Peckham bakery has built a reputation for turning tradition on its head – and this time, that means giving Día de Muertos its own south London twist.
“Día de Muertos isn’t about mourning – it’s about celebration; of life, memory, flavour and a sprinkle of mischief for good measure,” says Tristram Fini, Brand Ambassador for Espolòn Tequila. “Partnering with TOAD has been the perfect way to bring that energy to London, with bakes that are as bold and creative as Espolòn itself.”
TOAD’s co-directors Rebecca Spaven and Oliver Costello agree: “At TOAD, we’re always pushing what baking can be, so teaming up with Espolòn for Day of the Dead was irresistible. It’s a holiday full of joy, symbolism and incredible food traditions, which we’ve reimagined in our own way. From tamale croissants to tequila-paired pastries, it’s our most spirited menu yet.”
And for anyone who appreciates good design as much as good dough, there’s one more treat in store – a limited run of Espolòn x TOAD t-shirts, nodding to the collaboration’s vibrant visuals and rebellious spirit.
Key details
Address: TOAD Bakery, 44 Peckham Road, London, SE5 8PX
Dates: Friday 31 October – Saturday 1 November 2025
Opening hours: 8:00 AM – 3:00 PM (or until sold out)
What’s on: Limited-edition Día de Muertos bakes created with chef and food historian Chloe-Rose Crabtree, including Pan de Muerto, tamale croissants, and rich champurrado hot chocolate, served with a complimentary Espolòn Paloma cocktail.
No reservations needed – simply head down early, as TOAD’s counter service operates on a first-come, first-served basis and the specials are expected to sell out fast.
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