The present article studies the development of the confectionery inside the Old Monastery of Santa Clara de Santiago, during the XVIII century. Specifically, it analyzes three essential aspects of the manufacturing process of this chilean female manufacture: The social characteristics of the artists, the selection and obtaining of raw materials, and the typologies of the different resulting products. From the manuscripts contained in the historical archive of this old religious institution, mainly records of professions, renunciations of goods, pastoral visits and account books; the cultural mestizaje of this culinary practice is demonstrated, together with its capacity to link this clarian cloister with its surrounding.