Photo courtesy of Pastisseria Jansana.
Pastisseria Jansana
Pastisseria Jansana's gluten-free sacher cake.
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La Besnéta bakery. Photo by Carlos Gonzalez Armesto.
La Besnéta
Barcelona’s first vegan bakery sells everything you’d expect to find in a conventional bakery, while being environmentally friendly, low in gluten and cruelty-free. Owner Daniela Calcagno Perucho came to Barcelona with husband Albert to continue a family tradition of pastry-making which began with her great-grandmother, Clelia in La Plata, Argentina in 1911. The besnéta (great-granddaughter) of Clelia, Daniela set out to provide artisanal, vegan pastries that are made entirely from locally sourced, seasonal and natural ingredients. Their sustainable bakery in Gràcia has a laid-back, cozy feel with pastries and cakes laid out in colorful rows along a wooden table, as well as carry-out cake samples sold in glass jars (to be recycled later).
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Photo courtesy of Pastisseria Jansana.
Pastisseria Jansana
Six years ago, Jansana decided that after 75 years, they would dedicate themselves exclusively to providing celiacs in Barcelona with gluten-free bread and pastries. It is one of Catalunya’s first gluten-free bakeries and offers a range of products that are also free of lactose and dried fruits. With the world’s celiac community growing every year, the bakery wanted to provide all the joys of a chocolate covered croissant, éclair and ensaïmada without compromising on taste. Customers are often surprised to discover that sweet treats they haven’t been able to eat in years are readily available and delicious. One of their most popular products is their fresh bread, a range that includes baguettes, pa de pagès, and crusts with a variety of toppings from seeds and nuts, to olives and quinoa — all of which are made fresh on-site daily.
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Photo by Esteve Vilarubias.
Pastisseria La Colmena
Originally called Ca l’Abella (place of the bees), after its owner Rosendo Abella in 1849, La Colmena (the hive) is one of the oldest pâtisseries in Barcelona. Offering the sweeter side of baked delights, their selection of traditional Catalan pastries and cakes for Saints’ days are made following the same recipes that were used over a century ago. The pâtisserie has been in the Roig family since 1927, and today is run by the grandson of Josep and Francesc Roig Manubens, Josep Maria Roig, who is committed to keeping its history alive. Their famous artisanal sweets — the oldest in Spain — and Torró de Crema Cemada, are handmade in the kitchen below the shop by Maria Roig’s son, Toni Roig. Despite the years that have passed, you can still find the same products sold over a century ago, from bolados to cocas and turrones.
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Photo courtesy of La Fabrique.
La Fabrique
A hidden gem on an inconspicuous street in Poble Sec, La Fabrique provides the intoxicating aromas of fresh bread and pastry with rows of golden-brown, colorful crusts, all organic and handmade. Famous for their buttery French croissants and unusual grains, all of their products are made using traditional methods — grinding their flour with stone to preserve the nutritional benefits of the grain and opting for a longer fermentation process. Their aim is to provide Barcelona with healthy and nutritious bread that is affordable, tasty and wholesome. With a sustainable approach to baking, they use the premises’ original stone furnace and follow a zero kilometer produce policy by locally sourcing ingredients.
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Le Pain d'Eric et Benjamin
Tucked away in the Eixample is this little French bakery that sells freshly-made, organic bread and described by its customers as a panadería para toda la vida (bakery for life). Benjamin Brabant came to own it over a year ago, when, after shadowing Éric Bonnet — a baker of 25 years — for eight months, he decided to take matters into his own hands and open Le Pain d’Eric & Benjamin. Bread has been made in the same spot for over 60 years, and it’s not only the black and white photographs that pay tribute to this, but also the original, Juan Ferre Matheu S.A. oven, which is still used to this day. All of their products are made on-site by a team of five using organic French flour. They even offer gluten-free versions, as well as a selection of pastries.
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