Warning, this story will make you hungry!
In the early 1700s, Captain Jorge Juan Antonio De Ulloa of the Spanish Navy writes that the bread in the food markets of colonial Lima, Peru, “is incontestably the best in all this part of America, both with regard to its colour [sic] and taste, the goodness of the corn being improved by the manner of working it; and at the same time so reasonable, that the inhabitants use no other. It is of three kinds: one called Crillo [sic], the crumb of which is very light and spongy; the second, French bread; and the last soft bread. It is kneaded by negroes employed by the bakers, many of whom are very rich, and their shops always well provided. Besides their own slaves, the bakers are also obliged to receive any delivered up to them by their masters to work as punishment; and they rent slaves paying their owners “in money or in bread.”
Lima Foodways:
http://www.foodasalens.com/search?q=Lima
Market Series with Recipes: