Colombia
Achira
A Colombian bread from Huila made with achira (arrowroot) flour, cheese, and eggs, baked until golden. Soft and spongy, it is a regional specialty of the upper Magdalena.
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Colombia
Almojábana
A small Colombian cheese bun made with corn flour and cuajada (fresh cheese), baked until golden. Soft and spongy, it is a classic breakfast bread from the interior.
Colombia
Garulla
A Colombian corn bread roll from the Caribbean coast, made with fresh corn and baked in a leaf. Soft and slightly sweet, it is a regional breakfast bread.
Colombia
Mogolla
A rustic Colombian wheat-flour bread roll, round and dense, used for sandwiches or eaten with butter and hot chocolate. A traditional bakery staple of the highlands.
Colombia
Pan Aliñado Colombiano
Pan aliñado
The everyday "seasoned bread" of Colombian bakeries: a soft wheat roll laced with anise seed and lightly sweetened dough, baked with a glazed golden top and torn apart for coffee or hot chocolate.
Colombia
Pan de Maíz
A Colombian cornbread made with fresh corn, cheese, and butter, baked until golden. Sweet and dense, it is a coastal and Andean bakery staple.
Colombia
Pan de Sagú
A Colombian bread made with sagú (sago palm) starch and cheese, baked until golden. A traditional bread from the interior, soft and slightly chewy.
Colombia
Pan de Yuca
A Colombian baked cheese bread made with cassava flour and cheese, similar to Brazilian pão de queijo. Small, round, and chewy, it is a coastal and Amazonian snack.
Valle del Cauca, Colombia
Pandebono
A round Colombian cheese bread from Valle del Cauca, made with cassava starch, corn flour, and costeño cheese. Soft, chewy, and best eaten warm, it is a breakfast icon.
Colombia
Pudín de Pan
Colombian bread pudding of stale bread, milk, eggs, sugar, and raisins, baked until golden. A rustic, comforting home dessert, served warm or cold.
Colombia
Roscón
A Colombian sweet, soft bagel filled with arequipe or guava jam, dusted with sugar. A bakery staple, eaten with coffee or hot chocolate.