Forget about the Joy of Cooking - there is nothing quite so pleasing as walking into a good old-fashioned bakery. Most Americans know not of this experience, as it has become painstakingly obvious to me that the bakery is missing from our landscape of eateries.
Fortunately for me, I had the opportunity to spend a considerable amount of time soaking up the sights, smells (and flavors) of one such place in El Calafate called, Don Luis.
Over the course of our travels, we returned to El Calafate several times - each visit punctuated by stop at Don Luis. Both of the hostels we stayed at were located a few block off the main street, and our route into town had us (conveniently) walking past Don Luis' doors multiple times a day. And because they have free WiFi, it was an easy place for me to park for a couple hours.
Marc and I enjoyed a variety of pastries - as you might imagine. From sugary glazed croissants (medialunas) and almond cookies to flaky layered numbers filled with dulce de leche. At about 1 peso per fractura (pastry), I couldn't afford not to try the multitude of things.
While the pastry counter drew in many excited faces, the bins of french bread had the most action. All of the hotels and hostels came here to pick up their daily rations.