The Oldest Bakery In The Country Is in Lujan And Has 147 Years Of History

The Oldest Bakery In The Country Is in Lujan And Has 147 Years Of History

The Oldest Bakery In The Country Is in Lujan And Has 147 Years Of History

Although now its name is synonymous with crumb sandwiches, and every day people arrive from the City of Buenos Aires and the entire suburbs, and even from Entre Ríos, to try its more than 30 varieties, the Lucca bakery traveled more than half of his story selling only bread. And that represents a long time since it has been operating for 147 years on the same corner of Luján: in Moreno and Lavalle, when those streets were not yet called that, and the basilica had not even begun to be built.

It happened that at the beginning of the business, the oldest in its field in the entire country, confectionery products had not become popular. That’s why the neighbors came to buy bread. Bills arrived in the 1950s, and the popular triples only gained traction at family tables in the mid-1990s.

 

Almost a miracle

They say that it was back in 1875 that Angelo Lucca, an immigrant from Italian Lombardy, arrived in Argentina with the intention of settling in Las Flores. But a miracle took place, similar to the one that left the image of the Virgin in the care of Negrito Manuel, because the man grew fond of Luján and began to distribute the bread that he made with his own hands from house to house.

 

One of his first clients was former president Bartolomé Mitre, who was imprisoned in the Cabildo de Luján after having revolted against Nicolás Avellaneda. After Ángel, came his children Luis and Pablo and then his grandchildren: Marne, Luis and Amilcar. Now the business is in the hands of the fifth and sixth generation, all direct descendants of Ángel: Fernando and his sisters Alejandra and Andrea Lucca; Marcos and his brother Santiago Scorzato, sons of Elsa Lucca, and Celsa Lucca, daughter of Amilcar, grandson of the founder. But the new generations are already preparing: Vicente and José Campos, sons of Andrea, and in the nursery are Pedro (three years old), son of Marcos, and Benjamín (newly born), son of Santiago.

Decades have passed but they still preserve certain traditions such as donating everything that was not sold that day to different institutions such as Cáritas Luján and making the Lucca biscuits, sprinkled with anise and toasted in the oven, whose recipe Don Ángel had brought from Italy. “Grandpa Luis was annoyed when customers asked for the Canale Biscuits since he said they were the Lucca Biscuits,” recalls Marcos Scorzato, who has been in charge of the bakery for more than ten years.

The man, who curiously does not eat flour, confesses that he is unaware of kneading techniques, but with the rest of the partners and the 32 employees they share the tasks. Work on the “block” starts at 3 in the morning and the business does not lower the blinds until 8:30 p.m.

 

The ritual is repeated 362 days a year because the confectionery is closed only on May 1st, December 25th and January 1st. “Many times, the partners still end up coming, on those days, with some of the employees who prefer to work and collect the holiday,” says Scorzato.

 

About 600 people enter the premises every day to take the products made by about 500 kilos of flour of various kinds. They come out transformed into breads, biscuits, cremonas, bills, cakes and traditional sandwiches. “They are incredible. The best I’ve ever tried”, says a customer in line at the premises. “”In fact. everything they sell is delicious, so I take a little of everything, ”she reaffirms another.

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