Mesa Bakery

When chef Diana Lozada and her husband Camilo Dávila moved to Australia from Bogotá in 2014, they found themselves homesick for Colombian baked goods. That homesickness led Lozada to try to re-create roscon Dávila, a soft, round bread filled with guava. That one bake led to the couple developing more than 25 recipes and popping up at markets around SA.

Now Masa Bakery has its own bricks-and-mortar space. On the menu are empanadas, Colombian roscones, Venezuelan cachitos, palitos de queso, Chilean sandwich rolls, alfajores and pan de muerto. There’s also flaky savoury pasteles and tres leches cake.