Bolivian bakers seek World Heritage status for iconic 'marraqueta' bread

Bakers in La Paz, Bolivia, are embarking on a campaign to have the 'marraqueta', an iconic local bread, recognized as a UNESCO World Heritage item. Celebrated on July 6th, the Day of the Marraqueta, bakers announced their intention to pursue this designation, emphasizing the bread's significance to the gastronomy and identity of Bolivia's administrative capital.

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The marraqueta is a bread without equal. It has even crossed borders.

Dandy Mallea, the top leader of the Federation of Artisan Bakers of La Paz, described the marraqueta as an unparalleled bread that has even crossed borders. He recalled that the bread, characterized by its distinct crispy crust and soft, airy interior, was first declared a Cultural and Historical Heritage of La Paz in 2006. A municipal law in 2024 further solidified its status and established July 6th as the official Day of the Marraqueta.

The federation now aims to secure a similar national law before petitioning UNESCO. "So that the whole world knows that the marraqueta is from Bolivia and that it represents all Bolivians," Mallea stated. He stressed the importance of valuing the marraqueta as a fundamental element of the family food basket.

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So that the whole world knows that the marraqueta is from Bolivia and that it represents all Bolivians.

Bakers shared insights into the meticulous artisanal process. The dough consists of flour, water, salt, and yeast. Elongated, oval-shaped dough portions are rested on jute cloths before baking. The oven, a refractory type with a brick dome, must be preheated, and 'chamillos', loaves made from whole wheat flour, are placed inside to create steam. The marraquetas are then placed directly onto the hot bricks using long wooden peels, baking for approximately 15 minutes. Mallea noted that the specific type of oven is "one of the secrets, of the many there are, to achieving the quality of the marraqueta."

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It is essential to value the marraqueta, which is a very fundamental element in the family basket.

Historical accounts of the marraqueta's origin vary. One theory attributes its introduction to Greek baker Michel Jorge Callisperis around 1908. Another version credits Danish bakers Andrés and Wigo Rasmussen, who arrived in La Paz in the 1920s. The nickname 'pan de batalla' (battle bread) is also subject to different explanations, including its potential use as sustenance for Bolivian soldiers during the Chaco War (1932-1935), according to anthropologist Diego Noriega.

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one of the secrets, of the many there are, to achieving the quality of the marraqueta.