Since then we have not stopped training to continue improving the bread and pastries that we offer to our customers. We work with the best ingredients and the most appropriate processes, slightly aggressive kneading, slow fermentation, use of sourdough, temperature control, hand-formed, baked in a stone oven. We have grown little by little, opening our stores as we could increase the production of our workshop, which remains the same.

Tuesday to Friday 09:30 - 20:00; Saturdays and Sundays 09:30 to 14:30; Closed Monday