City of Bread

grandfather started making bread in the early 1900s, San Juan Totolac was just a tiny hillside village. He and his family would make their dough from wheat ground at the Spanish mill up the hill, mix in a little lard and (unrefined cane sugar), and leaven the dough with a mildly alcoholic beverage made from the fermented sap of agave plants, which once proliferated in the region. They would load their bread into wooden crates, (mule bread), or (fair bread). In Totolac, they called it (party bread), and it was how just about everyone in town earned a living.