A team of about 20 bakers prepared a 1.4-ton loaf of “Pan de Muerto” (Bread of the Dead) in Puebla, a state in central Mexico, making it the largest such delicacy in the country.

Mexicans traditionally use the bread in the observation of the Day of the Dead rites on Nov. 1 and Nov. 2.

The sweet bread is only baked during this season, which can last from two days to a week and traces its roots to pre-Columbian feasts in central and southern Mexico.