It is remarkable, on the other hand, the quality of the bread. In the past, more than half a dozen "baker's ovens" (Horno Mateo, de las Pilas, Plaza, las Eras, Puerta de Lucena, el Castillo, or la Higuera) worked simultaneously in this Atalaya. The wisdom amassed over the centuries has reached intact to the present day, through the existing family bakeries. The elaboration of exquisite sweets -hojaldres, mostachones and muffins, the "pastelón" and the "regá" cake or the classic "belmontes"- are other products from these industries. Typical of its confectionery is the "cuajao", with almonds and lard. A delicacy of Arab-Jewish origin, as stated by the specialist Lola Bravo, in her book La cocina de Lola Bravo: Córdoba y Almería, an indispensable reference for those who wish to get to know another of the most conspicuous signs of identity of this town.