DAY 48 – The women’s quinoa bakery in Anzaldo

DAY 48 – The women’s quinoa bakery in Anzaldo


Margarita with her butter bread.

Margarita Blanca had a dream.  She saw the hard working women of her and the neighboring communities all working together to grind their own wheat and make it into the best, most delicious professional bread imaginable – and selling it around the region.  She saw women working together, employed and earning a premium price for their wheat.  She saw the mayor helping out and all communities working together to pool resources, funding and successes.

            She saw this but it was not happening. The neighboring community had a gas fired oven but would not share it with people outside of their community.  Why should they give work to someone else – it’s their oven and they should be using it for their own things and that’s it, they explained – except they weren’t.  Her own community liked the idea of a shared bakery but wanted it in their community for more secure and constant access.  Margarita explained the bakery needed to be in the large town of Anzaldo, an hour away on foot, because there was where the market was.  She explained that it would be easier to distribute fresh hot bread in the town, than to bring the bread to town and have it arrive cold and no longer fresh.  She wanted to make and sell hundreds of breads all around the region and benefit all women wheat growers.  She also wanted to in improve child nutrition and add quinoa flour to the breads.  But the communities were not in agreement.


Margarita did not give up.  She traveled to meetings in the mayor’s office, met with developers and shared her vision with anyone who would listen. Little by little she started to get supporters: other women from her community and others, the school, the church and the mayor.  But the real support needed to come from the rural women themselves.  Margarita saw other communities in places such as Rachay Pampa, who had successful programs started.  She knew this could happen in Anzaldo too.

Her big break came in June 2016 when the Center for the Research and Promotion of Rural People  (CIPCA) – a Bolivian non-profit development organization – hosted a workshop with the Anzaldo mayor and community at their annual Water Festival.  Here Margarita learned CIPCA was working with rural nutrition and could help her start her bakery!

She traveled to the city of Cochabamba 2 hours away, on her own dime and time, to meet with CIPCA and present her vision for the Anzaldo bakery.  CIPCA was in!  The bakery idea met their goals of supporting rural development and nutrition and was an economically feasible enterprise – there was a market, infrastructure and opportunity. They gave Margarita the go ahead under the condition that she form an official women’s association and secure some financial backing from the town mayor.

Within a few days, Margarita had the mayor’s attention.  There was an unused medical post in town that could be lent to the women for three years – as long as they paid the utilities to use it, mainly electric lights and gas for the stove.   He later gave them a 2 month grace period on their first utility bill. Margarita went from community to community meeting with the rural leaders and soliciting support for the bakery project.  Finally she had seven communities (out of 15) on board.  It was enough to get started!

The women cleaned and painted the building a bright cheerful green, received from CIPCA a new commercial oven with electronic temperature control and the ability to not just make bread but also cakes and cookies.  Bakery members each paid either 32 pounds of wheat (a $14 value) or $7 cash – whatever they preferred, to be a member of the baking association.  This got the women the raw materials and cash they needed to begin.

The women had their local, organic wheat ground into flour and CIPCA sent down a professional baker and nutritionist from the city to help create recipes for the women.  They also sent an accountant to help the women set up the books and controls for the flow of ingredients, inputs, costs and earnings.  Production would be local, organic and of the highest quality.  The mayor put in an order for quinoa breakfast breads to be baked for school nutrition programs.  He would order 100 breads at 40 centavos each – committing an order of 100 breads delivered daily to the school.  This hardly covered the cost of producing the bread, but it gave the women a space to use their wheat and produce product.

The bakery officially opened in December 2016 and currently produces 120 breads a day for outside sales of 1Bs each.  The women sell their hot quinoa bread in the afternoon to making rounds to the local hospital, boarding school, and main plaza the town.  They have the capacity to make three times that amount but are holding off until they know there is better market access.

One goal that Margarita has is to make bread in the morning.  This will give here access to the most popular morning bread market.  To do this she (and the women members) would need to sleep in the bakery, which has a bedroom.  However, that is not allowed by husbands who need the women to be home getting the children ready for school, the farm animals ready for the day, and the afternoon meal prepared  – and not sleeping in Bakeries far away. But Margarita is patient and persistent.  She is confident that in time a solution will be found and the bakery can operate in the mornings producing the daily bread (instead of the afternoon snack).  Future plans also include sales in the large commercial center of Cliza and a distribution in the city of Cochabamba.

Besides bread, Margarita’s team makes butter rolls, quinoa bread with 17% quinoa, quinoa cakes, quinoa and cheese empanadas, and quinoa chocolate chip cookies.  Women take turns working in the bakery in pairs usually putting in two turns a week and earning 20Bs a turn.  Local ingredients used in the recipes include wheat, potatoes, dried corn and peas, cheese, honey and eggs.  The women are paid an extra 10% for their products used in production. The women are investing their savings into a fund to pay for their own building to be built when their 3-year lease is up on the borrowed health post.