Latin American and Caribbean Breads and Pastries

Gathers the breads, corn- and cassava-based flatbreads and sweet pastries of Latin American and Caribbean culinary traditions, including Colombian pan de bono, Mexican conchas and bolillos, Brazilian pao de queijo, and Caribbean bulla and hard-dough bread, reflecting the region's mix of wheat traditions inherited from Europe with native maize and cassava baking. The grouping reflects how the cuisine itself classifies these baked staples, by shape, leavening and cooking method rather than by a single ingredient, since a bread eaten as an everyday staple and a pastry made for a festive occasion often share the same base dough tradition.