During Holy Week in 2013, a conspicuous queue formed for chipa at Hijas de Feliciana de Fariña in Asunción, Paraguay. Every oven was operating, producing starch chipa, meat-filled chipa and peanut varieties scented with anise.
The business traces its origins to 1945, when Feliciana carried warm chipa from Caacupé to sell in the capital. An everyday bread attracts exceptional demand during Holy Week, linking a family production tradition to city customers through a seasonal line. The festival temporarily turns ordinary bread into food worth waiting for.