CHESAPEAKE, (WAVY) — The smell of fresh pan dulce fills La Hacienda Panadería, Rosticeria, Y Mas, where conchas, puerquitos and empanadas are made in-house every day.
For Juan Ramos, the food means more than a good pastry. He grew up around the restaurant business, watching his parents build what would eventually become four La Hacienda locations across Chesapeake.
As a child, helping at the family restaurant was simply part of life. While other kids spent their weekends with friends, Ramos spent his working…