The Laborious Craft of Traditional Bread-Making

A European tradition, the bakery in Argentina has a significant Italian and Spanish heritage.

Bread-making is a primarily nocturnal occupation. Bakers work while the city sleeps so that they can start selling their goods very early in the morning.

The most common types of bread are the 'mignon' and 'Felipe.' These breads are typically short, with a crispy crust and a soft crumb.

Many bakeries still use firewood for an enhanced flavor.

Pastry-making is a different specialty. Small and sweet, 'facturas' are the most popular pastries in Argentina.

Made with puff pastry, 'empastes,' using animal or vegetable fat... All these baked delicacies are a popular accompaniment to maté. 

No daily meal in the entire country is complete without it: even when it's just an accompaniment, the aroma of freshly baked bread is omnipresent.