The history of the marqueta
Marraqueta, French bread or smoothie bread? Whatever we call it, this traditional Chilean bread -which BredenMaster includes sourdough in its recipe- is a classic for breakfast, lunch or eleven o'clock. And it is that Chileans and Chileans know about bread: according to the study "Radiography of Food in Chile", prepared by the Ministry of Social Development and Family, people consume 5 .3 kilos of this product monthly.
Although in Peru or Bolivia there are breads that resemble marraqueta, none resembles this food that, in addition to being crunchy and fluffy, is made from white flour, water, yeast and salt, a composition that makes have a lower contribution of fats and, therefore, be the favorite of many people.
Its popularity is such that when it is celebrated in the country, or the national soccer team scores a victory, people usually associate victory with the consumption of this food, saying that, at breakfast, "the marraqueta will be more crunchy". Something similar happens when women are pregnant, who, faced with good news, are told that: “the bus comes with the marraqueta under its arm.”
Regarding its origins, some historians affirm that the marraqueta was created at the time of Independence in a Spanish bakery in the La Chimba sector, while others assure that it arrived at the beginning of the 20th century at the hands of some French brothers surnamed Marraquette, who settled down to live in Valparaíso.
However it is consumed -with cheese, butter, avocado, jam or pebre-, this bread is a classic on the tables of the country. What is your favorite way to eat a delicious marraqueta?