This Barcelona baking institution is proudly 100% organic, meaning that only certified organic ingredients pass its doors. The flour, butter, eggs and every fruit and vegetable used in its sweet or savory treats are all topnotch. In addition, they use a biodynamic sourdough which means that the naturally occurring yeasts present in the biodynamic flours are left to ferment the dough, which is what causes the dough to rise. The longer fermentation and use of special organic flours mean that these breads are much easier for the body to digest and assimilate, and make for an altogether much more nutritious (and delicious!) experience.
Organic flour, sourdough method, a minimum of 18 hours fermentation…there are many reasons why bread-lovers will fall head over heels with La Fabrique. Located in the back streets of Poble Sec, this neighborhood gem is worth a visit not just for the great quality of its breads but also for its offer of Spanish pastries and French viennoiseries. Buttery croissants are the main feature here – pain au chocolat, and even pain au chocolat aux amandes, a frangipane-filled pain au chocolat and the French equivalent to death by delicious. They also offer a variety of different speciality breads using rye, spelt and Khorasan wheat flours, available on rotation throughout the week.
This unassuming bakery located in the area of Hospital Clínic in Eixample is rumoured to have one of the oldest wood-fired baker’s ovens in Barcelona, dating back to 1932. This fiery cavern is fed with wood logs and lit in the very early hours of the morning to ensure that the embers are glowing in time for the first loaves to be ready for breakfast. Every bun, bread and biscuit on offer at Cloudstreet has a distinctively hand-made feel to it and a subtle smokey aroma. A true labor of love, head baker Tonatiuh came to Barcelona to study Medieval music before deciding to turn his hand to another passion of his – baking.
Those who speak Catalan will know that Cruixent‘s name means ‘crunchy’, and alludes to the texture of the freshly baked loaves that this Poblenou bakery crafts daily. Head baker Josep worked for local French bakeries before taking the knowledge he’d acquired to set up his own bakery and craft bread using a combination of the traditional sourdough method and modern equipment.