Jon Harder · CC BY 2.5Zwieback y faspa menonita
The two-ball bun of the Mennonite colonies, baked on Saturday and eaten at faspa, the Sunday afternoon meal.
What it is
Russian Mennonite zwieback is a yeast bun made of two balls of dough, one on top of the other; the baker’s art is making sure the top one does not fall off in the oven. It is traditionally baked on Saturday and eaten on Sunday morning or at faspa, the afternoon meal. Originally it was made toasted and dry so that it would keep during migrations. Faspa is a light Sunday afternoon meal that usually includes zwieback, cold cuts, raisin buns, pickles and cheese. In Paraguay there are Russian-origin Mennonite communities in the Chaco (Filadelfia, Loma Plata, Neuland) and in the Eastern Region.
Ingredients
History
Russian Mennonite zwieback emerged in the port cities of the Netherlands or in Danzig, where ships were supplied with toasted buns; Mennonite immigrants kept the custom centuries later.
Did you know…?
Yerba mate reached Canada through Mennonites who had lived in Paraguay, according to a list of Mennonite foods.
When
Weekend: baked on Saturday and eaten on Sunday.
Where
In homes of the Mennonite colonies (Chaco and Eastern Region), following Mennonite cuisine in general; we found no source documenting it specifically in Paraguay.
Researched and reviewed in September 2026 with 4 sources. A second reviewer checked dates, coordinates and lodging. Hours and prices may change.