According to a press release from Apega, the organizers of Mistura, 48 bakers from all over the country will come together to provide fairgoers with a variety of choices to fulfill their carbohydrate cravings. Visitors can look forward to enjoying fresh treats made by talented bakers from Loreto, Tumbes, Piura, Lambayeque, La Libertad, Lima, Ica, Arequipa, Cerro de Pasco, Puno, Cusco, Junín, Apurímac, Cajamarca, Ayacucho, Huánuco, and Moquegua.
The bakers will work in four separate bakery sections where more than 50 different types of bread will be produced. Andrés Ugaz, leader of the bakery project, says that “The purpose for this year’s presentation at Mistura is to have bakers that come from different parts of the country prepare breads using ingredients native to their regions, so that visitors to the festival can learn about how tradition and culture are also passed along through bread.” There will also be an award for the best bread baker at Mistura. As it’s the International Year of Quinoa as declared by the United Nations, bakers will work to incorporate quinoa into their baked goods, according to the Mistura website.
A visit to the Mundo del Pan (“the world of bread,” as Apega is calling the bakery area) can be followed by a stop at the Mundo de Café (coffee world) to make a perfect Mistura breakfast. According to Mistura’s website, el Mundo del Pan is a not-to-be-missed attraction at this year’s fair: it’s a “space to celebrate the ritual of bread and Peru’s great tradition in the art of breadmaking.”
