Bread making was one of the most common trades; it usually involved whole family. Its preparation involved two activities: grinding grains and cereals to make flour, and baking.
Mills were located in the city. Some of the most important were San Nicolás mill and Batán mill. The mill was an important place, since gastronomy and Otavalo’s diet depended on flour.
Bakers trade was exercised by women. Mestizo bakers made different types of bread: ingertos, mestizo bread, quesadillas, pan de agua, special bread, bizcochos, tortillas, empanadas, pan de rosca and buñuelos, which were sold on specific days. Indigenous bakers baked bread in the shape of snails, horses, urpis, guaguas, braids, especially on the eve of important celebrations such as San Juan or Finados.
