The Economist @TheEconomist
Like most brioche-type doughs, “pan de muerto” is supple and malleable. When baking, the Mexican bread makes the kitchen smell wonderful https://t.co/ok5nOcZ7xd — PolitiTweet.org
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Mon Oct 31 23:18:45 +0000 2022
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The Economist @TheEconomist
Like most brioche-type doughs, “pan de muerto” is supple and malleable. When baking, the Mexican bread makes the kitchen smell wonderful https://t.co/ok5nOcZ7xd — PolitiTweet.org