Uruguayan Bakery and Sweets

Specialised

The panadería is a daily institution: BIZCOCHOS in dozens of shapes — cañones, vigilantes, croissants, medialunas de grasa — bought by the kilo for the afternoon mate. Then: DULCE DE LECHE in everything; ALFAJORES; the postre chajá of meringue, cream and peaches, created at Paysandú; massini; martín fierro, quince paste with cheese; TORTAS FRITAS, fried dough eaten when it rains, which is a genuine and widely observed weather custom rather than a figure of speech.