Step by step: how is the bread of Saint Cajetan made

Argentina observes the Day of Saint Cajetan on August 7th, honoring the patron saint of bread and work. Thousands of faithful participate in celebrations and pilgrimages, with many seeking his intercession during difficult times, unemployment, or vulnerability.

The devotion to Saint Cajetan is strong in Argentina, where crowds gather annually at his shrines to give thanks for favors received and make new petitions. As part of this tradition, believers prepare the "bread of Saint Cajetan," a homemade recipe considered a symbol of faith for maintaining employment in homes.

The recipe follows a specific, multi-day procedure. It begins with a "living dough," which is kept covered and not refrigerated. On the second day, flour, sugar, and milk are added and mixed. This process of adding ingredients and allowing the mixture to rest is repeated on the third day.

On the fourth day, three small portions of the dough are separated and shared with three other believers in Saint Cajetan. The remaining dough is then prepared for baking by adding more flour, sugar, eggs, lemon zest, nuts, and oil. After a final 10-minute rest for the yeast to consolidate, the bread is baked for 30 minutes.

Those who prepare the bread often ask for a grace, recite the prayer to Saint Cajetan, and offer a Pater Noster, Ave Maria, and Gloria. Saint Cajetan is venerated for his intercession in matters of work, daily sustenance, and material needs, stemming from his life dedicated to assisting the poor, the sick, and those in vulnerable situations.