Monastic Communities Bake Traditional Holiday Delicacies for Survival

Handmade sweets made by the cloistered nuns of the Monjas Minimas monastery are displayed for sale at the door of a church in Jerez de la Frontera, southern Spain, on Tuesday, Dec. 5, 2023. It's the f

It was the twilight hour of a freshly begun December. Just two weeks away from Christmas, the world's Catholic convents were buzzing like beehives. The nuns and monks were hard at work, tucked away from the prying eyes of the secular world, they were crafting the time-honored, treasured holiday treats that people, devout and otherwise, itch for every year.

Stepping inside their sacred kitchens, the scent of baked goods and feverish determination in the air, one would see exactly how these unsung heroes work to not only keep their faith strong but also to literally keep their lights on. You see, for most of these silent spiritual warriors, the quaint manner of commerce they have adopted, selling biscuits, fruit cakes, and even beer is their life wire.

These hidden artisans do more than provide a smorgasbord of holiday treats; they provide a sweet, gastronomic bridge between themselves and the laypeople who eagerly snap up their delightful wares. Like a rhythmic ritual dance, they bake, pray, and sell. They make, they meditate, and they minister.

Customers browse marmalades and cakes made by cloistered nuns at a special market at the Reales Alcazares in Seville, Spain, on Tuesday, Dec. 5, 2023. It's the fortnight before Christmas and all through the world's Catholic convents, nuns and monks are extra busy preparing the traditional delicacies they sell to a loyal fan base even in rapidly secularizing countries. (AP Photo/Laura Leon)

Handmade sweets made by the cloistered nuns of the Monjas Minimas monastery are displayed for sale at the door of a church in Jerez de la Frontera, southern Spain, on Tuesday, Dec. 5, 2023. It's the fortnight before Christmas and all through the world's Catholic convents, nuns and monks are extra busy preparing the traditional delicacies they sell to a loyal fan base even in rapidly secularizing countries. (AP Photo/Emilio Morenatti)

The nuns and monks largely rely on this craftsmanship since small-scale farming became unprofitable.

Customers buy marmalades and cakes made by cloistered nuns, at a market at the Reales Alcazares in Seville, Spain, on Tuesday, Dec. 5, 2023. Most monasteries have to be financially self-sufficient. Many in countries like Spain have to maintain not only an aging, shrinking cohort of monks and nuns, but also monumental, centuries-old buildings, said Fermín Labarga, a professor of church history at the University of Navarra in Pamplona. (AP Photo/Laura Leon)

A volunteer, wearing an apron which reads, "Pray and Work" in Latin, waits for customers to sell cakes made by cloistered nuns, at a market at the Reales Alcazares in Seville, Spain, on Tuesday, Dec. 5, 2023. It's the fortnight before Christmas and all through the world's Catholic convents, nuns and monks are extra busy preparing the traditional delicacies they sell to a loyal fan base even in rapidly secularizing countries. (AP Photo/Laura Leon)

Pestiños, honey-coated pastries, are kneaded before frying by the cloistered nuns of the Clarisas convent in Carmona, Spain, on Thursday, Nov. 30, 2023. It's the fortnight before Christmas and all through the world's Catholic convents, nuns and monks are extra busy preparing the traditional delicacies they sell to a loyal fan base even in rapidly secularizing countries. (AP Photo/Laura Leon)

Nun Veronicah Nzula, 47, from Kenya, carries cakes after taking them out of the oven at the Clarisas convent in Carmona, Spain, on Thursday, Nov. 30, 2023. It's the fortnight before Christmas and all through the world's Catholic convents, nuns and monks are extra busy preparing the traditional delicacies they sell to a loyal fan base even in rapidly secularizing countries. (AP Photo/Laura Leon)

Nun Carmen Maria Maldonado, 78, left, sits next to her sister Maria Ines Maldonado, 76, as they stuff corns husk with shredded chicken and salsa verde at the Convent of the Perpetual Adorers Mothers of the Blessed Sacrament in Mexico City, Friday, Dec. 1, 2023. (AP Photo/Ginnette Riquelme)

From left, nuns Maria Auxiliadora Estrada, 59, Maria Ines Maldonado, 76, Patricia Marin, 28 and Maria de Jesus Frayle, 24, attend morning Mass in the chapel at the Convent of the Mothers Perpetual Adorers of the Blessed Sacrament in Mexico City, Thursday, Dec. 7, 2023. (AP Photo/Ginnette Riquelme)

Nun Maria de Jesus Frayle, 24, left, puts her head inside a pot to smell the food held by Abigail Lopez, 29, at the Convent of the Mothers Perpetual Adorers of the Blessed Sacrament in Mexico City on Friday, Dec. 1, 2023. (AP Photo/Ginnette Riquelme)

In one such bustling convent in the cradle of Mexico City, the cloistered nuns of the Perpetual Adorers of the Most Blessed Sacrament busily prepared traditional sweets, enticing tamales, and heartwarming eggnog. Each sister working in a harmonious flow, their activity was not just a testament to their faith but also an offering of love to the outside world. For them, it was not just about feeding their patrons but also nourishing a sense of joy they hoped would bring some happiness to the ones indulging their creations.

The noble quest of these monks and nuns is not without difficulties. The dwindling populations within the monasteries and the responsibility of maintaining the monumental, centuries-old infrastructure add considerable weight to the monks and nuns. Yet, they dive into the ocean of adversity, armed with their craft, their prayers, and their faith. They rise up from the historical roots of small-scale farming, evolving into master purveyors of artisanal gourmet food, using age-old homemade recipes, and ingredients rife with cultural significance.

So popular are these heavenly treats that even in Granada, Spain, Pipa Algarra at the admirable age of ninety has a special place in her heart for the nuns' sweets. The prayer laden culinary creations offer much more than mere nourishment for the body. They are sustenance for the soul - something that lasts much longer than the fleeting pleasure of taste.

However, amidst the flurry of productivity and devotion, an essential balance is maintained. The monks and nuns making sure that their spiritual lives don't get overshadowed by their culinary endeavors. At the Saint-Sixtus Abbey in Westvleteren, Belgium, Brother Joris quickly reminds everyone, 'We brew to live, we don’t live to brew.' The brewing may bring their primary income, but it's the monastic life that holds their heart.

In the ebb and flow of the seasons, in the hustle and grind of everyday life, these monastic communities serve as a beacon of faith, perseverance, and most importantly, love. Whether it's through the heft of a Christmas cake, the warmth of a sip of beer, or the scent of a tamale, the prayers and well wishes of these unsung heroes reach us, reminding the world that they're still here, and they carry on, one delectable dessert at a time.