Guantanamo.- The confectionery in El Salvador municipality, part of the El Salvador Food Business Unit (UEB), is maintaining production by establishing links with local agricultural units and using molasses, due to the facility’s shortage of sugar. Yamile Hernández Speck, director of the UEB, provided the information.
Hernández explained that production is supported by the Guillermo Castro Credit and Services Cooperative and other local production units. However, unreliable electricity remains a major obstacle to increasing output, as the facility currently has only one electric oven. Production is expected to expand following a change in the energy source used by the facility.
This increase will be supported by an agreement with a self-employed worker who will supply additional raw materials. The partnership will allow the confectionery to offer a wider range of products, including small rolls, and Swiss rolls.
Arturo Viera Speck, the establishment’s manager, said that the confectionery currently sells camprán—a type of bun—as well as bread rolls, peanut-flour porridge, roasted peanuts, and water crackers.
He added that the facility is responsible for preparing cakes for teenagers celebrating their fifteenth birthdays, in coordination with the rationing office, known as the Oficoda, and the Municipal Commerce Enterprise.
Leosdanis León Torres, a pastry chef with more than 25 years of experience, spoke beside the electric oven about his work. He said that preparing cakes is his favorite task because it requires precision, close attention, and expertise. He also shared some of the techniques involved in sugar-based pastry making.
For León Torres, the central challenge is to continue improving the quality of the products and services offered to the community.
The El Salvador municipality confectionery therefore represents an institution adapting to new economic and social circumstances. Despite ongoing difficulties, its workers remain committed to serving the community and bringing sweetness to everyday life.
