In this state, it is very normal that the people with the best seasoning are of indigenous origin, and the bakeries know that fact and take advantage of it very well.

For those who prefer to be their bosses and open their bakery at home most have rudimentary wood ovens that at first only gave to make a single type of bread. With time, experience and profits evolved things, to the point of buying power plants for areas that did not even reach electricity.

The most popular bread in this state is the so-called "soft bread" or "Colombian bread", which consists of the bread of 175 grams, where the dough is salty but has a very soft coating, that's where it derives its name.

In the capital of the country, they call it "Andean bread".

Second Stop: Merida State

Some inhabitants still have hydraulic stone mills, which they use to convert the wheat produced in the area into artisanal flour. You can get them with mills up to 200 years old.

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Mérida has an infinity of very nice villages that seem to have been frozen in time and were working the land and living from agriculture is its premise, which is why handcrafted milling is considered a tradition.

On the other side of Mérida, more specifically in Tovar, you can taste the Tovareño bread, which is so famous that the people of the capital know it and want to take it immediately.

Third Stop: Sucre State

In this state, we see how flavors, recipes, and dishes from other nearby islands make themselves felt here. Many of the dishes we know today entered Venezuela through Güiria from the Trinidad until reaching the Callao, the Orinoco Delta, even extended throughout the Guayana massif.

For the state of Sucre, they have made for decades a bread that has derived in several versions: fried, baked, in some cases, is made with coconut milk instead of water. Some of these bread are filled to taste and many people call them "toad mouth", they are very famous in the Ciudad Bolivar market.

Fourth stop: Lara State.

The "acemas tocuyanas" are the great protagonists and you can get them almost anywhere in the locale territory, from bakeries or bodegones to artisan places, although you can not underestimate the great quality of Larense gastronomy in all aspects.

The people of this region consume a lot of sweet bread in all the artisan presentations that are made. This is where the tunja bread comes in, also known as "bread of Aguadagrande", which we can observe as its original recipe is kept with great suspicion and passes from generation to generation.

Fifth stop: Amazonas State.

In Venezuela, commonly, everyone eats cassava, but many do not know where it comes from. This type of bread has been marketed at such a high level that it has even been exported, having great nutritional properties.

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Being a derivative of the bitter yucca, the proper extraction of the yare is done and the final elaboration that we all know continues.

For exotic palates, this recipe of bitter yucca is made but adding lemon ants and manioc scab.