Cheesy breads & oven treats

Bolivians love their baked goods, from savory breads enjoyed daily to festive pastries made for special occasions. Pan de batalla is a common bread roll, crisp on the outside and soft inside, perfect for sandwiches. Cuñapé, small cheese-filled rolls made with cassava flour, are beloved for their chewy texture and rich flavor, often eaten warm with coffee or hot chocolate. Baking traditions in Bolivia reveal both European influence and indigenous adaptation. Wheat, introduced by the Spanish, became a key baking ingredient, but cassava and corn are still widely used in breads and cakes. Whether purchased from a bakery in the city or baked in clay ovens in rural towns, breads and bakes represent the everyday comfort foods that bind Bolivian families together.