Estancia El Rosario brand is identified as the “traditional alfajor cordobes” in the majority of polls of alfajores´ consumption, however, their founders were Scotish and started manufacturing jams. In 1924 Felicia Johnston de Grasset began to manufacture marmalades with her British recipes in large pans made of copper; she had arrived with her family as many other English families that settled down in La Cumbre to work in the railway.[1]
The production of alfajores started in 1942 using the typical bakery oven (fuelled with wood), the biscuit is cut with moulds, baked in trays while the assemblage, the filling, the covering and the packaging were handmade. With the passing of time, the increasing demand made it impossible to use these ovens and because of that a first line of continuous equipment for the baking was incorporated in that section.
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edit- ^ "La historia del alfajor cordobés que tiene casi 100 años y nunca pasó por un kiosco - LA NACION". La Nación (in Spanish). ISSN 0325-0946. Retrieved 2021-07-22.
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