As part of the celebrations for Mar del Plata's 152nd anniversary, a crowd gathered on the MAR Museum's esplanade to witness and taste a true gem of local gastronomy: a giant alfajor that surpassed all previous records. The initiative, for the third consecutive year, was led by the Union of Alfajor, Pastry, Pizza, and Ice Cream Makers (STARPYH). Master pastry chef Lito Sánchez, in charge of the creation, detailed that the team consisted of eight professionals (five local masters and three invited helpers from Salta and Córdoba) who faced exhausting shifts of up to 12 hours a day. The creation process was surgical and divided into stages: The first week was dedicated exclusively to preparing and baking the giant sponge cakes in sheets. The second week involved filling the layers with hundreds of kilograms of dulce de leche and assembling the pieces to allow the dough to absorb the perfect amount of moisture. The last three days: The alfajor was completely bathed in chocolate, receiving its final glaze in public view at the MAR Museum itself, moments before the traditional cutting and distribution. To achieve this perfect dimension without it crumbling, the base was designed around a central wheel, which was then meticulously surrounded by triangles of dough, measured and weighed to ensure the ideal texture and flavor in every portion. How long did it take to make it? The logistics and preparation of the dessert demanded two and a half weeks (15 to 20 days) of intense work. Its general secretary, José García, celebrated the massive attendance and announced they have already started the formal process: "We are making arrangements to see if we can get into the Guinness Book of Records."
