According to records, continuous production of these bakery products dates back to the 16th century and is closely related to the Benedictine monastery of St. Margherita on the island of Pag. In addition to lace making, Pag baškotin /Pag rusk/, Koludraška štrika (Nuns’ pastry), kolacić (bagel), badešina torta (Abbess’ cake), rafijoli /ravioles/ and pandešpanj /sponge cake/ are, locally and widely, considered very important cultural heritage of the island of Pag and an essential element in the development of the social identity of the inhabitants of the island.
The archival records of the monastery of St. Margherita on the island of Pag, whose activity dates back to the 14th century, noted on 27 February 1540.