No Bakeries, No Problem!
There are many advantages to living off the beaten path in a place where Nature dominates. The night sky is illuminated by the moon and stars with no street lights intruding. Monkeys move through the trees shouting a warning to those below. The chattering of birds is often the only sound you hear. To live far from crowds is a luxury but it also requires a strong streak of independence and self reliance.
The only store in our town is a small pulperia that sells groceries and a variety of necessities . There are no restaurants, bakeries, or
coffee shops in Quebrada Grande.
Caring for a property of almost 100 acres with a trail system on the Pacific slope requires both time, energy and nourishment! When mealtimes come around we are grateful for our versatile, unflappable cook. If you know anything about Refugio de los Angeles, you know Betty!
From the time she shows up for work around 8am until her day on the job ends around 2pm, Betty moves from one task to another with admirable efficiency. One chore she does on a daily basis is making bread of many varieties as well as the local staple, tortillas…
Betty’s tortillas are made with both love and precision…
Betty can make by hand more than 30 tortillas in less than a minute apiece!
When it comes to bread production, Betty’s specialties are breads made from fruits that grow on Refugio de Los Angeles. Papaya, lemon, orange and banana breads are the mainstays of her impressive repertoire…
During the rainy season that begins in May, bananas are especially plentiful.
There are three prominent banana varieties grown at RDLA: the traditional bananas, the larger plaintains, and the stubby, thick cuadrados. All provide the essential ingredient for delicious bread.
Cuadrados have many uses in Costa Rica. Their hardiness and ubiquity ensure that we will never worry about running out…
Betty mixes the cuadrados with flour, eggs and other preferred ingredients to create a smooth, rich texture…
The cuadrado bread comes out of the oven to cool…
and is immediately enjoyed by RDLA’s patrona…
and her curious cat, Nono…
Another popular bread is made with flax seeds and just enough grated carrots to provide come color…
Betty kneads and shapes the bread mixture then usually puts it in the sun to rise…
When the bread has baked and cooled Betty makes the first slice…
And appropriately, this slice of buttered bread goes to the baker!
