Masamama Bakery & Mill

It is at C. Bolívar 107 in central Arequipa, on the first block, near the San Agustín church. Martín Silva Noboa — a psychologist who learned artisanal baking in California — and Joaquín Sotomayor Ávalos built it, and what defines it is twofold: they mill the wheat grain on site and ferment with sourdough alone, no commercial yeast. From that come the Powerful loaf with oats, flaxseed and cranberries, the Pan de Niño with cane honey, whey and butter, and the multigrain of rye, wheat, barley, oats, kiwicha, cañihua and millet; on Google, what stands out most are the coconut alfajor and the almond-filled croissant. Our read: a mill and sourdough are two expensive decisions almost no Peruvian bakery takes together, and that — more than the coffee — is what sustains its 4.6 across 855 reviews, one of the highest volumes in the directory outside Lima. The house also supplies some thirty restaurants in the city. The practicalities: it opens Monday to Saturday from 7 in the morning to 10 at night and Sundays from 7:30 to 8; it has wifi and declares itself an LGBTQ+ friendly space. The entry records a 2026 Premios Somos nomination in Specialty Café. Curation note: the directory entry read Jerusalén 307 and none of the brand's three shops is at that address; it was corrected to C. Bolívar 107, which both the house and Google publish. The other two — Ballón Farfán 635 and Misti 415, both in Yanahuara — have no entries of their own in the directory. Google marks the accessible entrance, space and parking as unavailable. The website publishes the menu but without per-item prices, so the menu remains pending.