Temples defending the culture of flour, yeast and resting time
Institution postwar time needed then fell into disuse with modernity and wealth industry, today the World Bread Day is celebrated. An initiative of the International Federation of Bakers (UIB) which aims to promote the development and use of this staple which in recent years it has staged a revolution. And that the Spanish eat less and less bread. It is a fact that we see in the daily life of our table and finds the Spanish bakery industry and the Ministry of Agriculture. Bread celebrates its day at a time of reinvention forced the sector. The crisis has deflated demand but on the other hand, has raised the chance that offers the consumer greater appreciation by artisans or the most original bars.
Data in hand, the Spanish eat about 1.576 million kilos a year and the annual per capita consumption is 34.8 kilos, with an annual fall of 3.8% and 20% on the purchase of seven years. Spending per person has dropped bread and round 85 per year representing 5.74% of the shopping cart. However, for many it remains a small golden treasure every day; as Neruda wrote in his ode to this food “all beings have the right to land and life, and so will tomorrow’s bread, the bread and mouth, sacred, consecrated, because it will be the product of the longest and toughest human struggle. ” To celebrate their day and encourage us to draw -by the way- a nose outside the supermarket in search of the scent of freshly baked sourdough, a selection of some of the best artisan bakeries in Barcelona, true defenders of the culture of the flour, yeast and idle time.
They are specialists croissants and buns, but the best bread in town. They opened in 1879 near Plaça Universitat but from 1977 Bertran runs the family bakery. The greatest merit of Forn Mistral is not to have stopped doing things as they have always done even when proliferated around industrial bread ovens. You find near the Plaça Universitat and in the street of Torres i Amat, 7, including a café, to enjoy all their pastas site: also mini croissants and cakes.
Barcelona – Reykjavik
Barcelona-Reykjavik is reputed to be one of the most expensive in the city bakeries. True, but I do concessions to quality: sourdough, organic products and a range of incredible cereals. His style is marked-hence its very Nordic and this is reflected in breads extreme, heavy and dark density. Ideal for creating a delicious smørrebrød smearing butter and topped with fish, cheese and sausage slices. Those you find in Gràcia, in the Raval or Born.
Forn Roura is a classic among classics. It is one of the essential to gain a good peasant bread cut when coke or a good artisan bakeries. The Roura runs the family for over 90 years-three generations ago and the aesthetics of your home keeps all those decades in every corner. It is one of the few bakeries where there is no room for doubt: in his workshop produced every day all the products they sell.
And who as Xavier Barriga to demand bread. Turris oven and master baker have been instrumental in the revival of “Panarra” made in recent years thanks to its workshops, tasting classes and books that have instructed devotees and distrustful. He has been the architect, with other bakeries in this list- recovery of good traditional bread and increasing awareness about the importance of this product in our diet and food culture. Barriga -Fourth bakers- generation has in its display of bread with one of the bars that force the locals: les quatre Puntxes. They have several stores in the city.
It seems a bakery “chain”, but no. In Crusto you have to look at the workshop in the background to understand that their aesthetic approach and industrial bakery is just facade. They make some of the best places that you can find in the city, the kind of aroma and acid frugal compact crumb enduring Stoics bread bag past four days. Preferred is the classic public bar but other Galician bread loaves melting like honey and nuts, rye with prunes and hazelnuts inside or bread with chocolate chips and orange also have many devotees. In Barcelona you find on Valencia Street, in Sant Cugat and recently also in Madrid.
The Forn Baltà a pride for the inhabitants of Sants. Since doors opened in 1934 as part of its idiosyncrasies: their coca dressed, their Lent fritters are ahead. Besides breads His lifelong bread stone, rustic bread and bread has fame-old also their friendly attention breads: bread and ugly-looking bread.
Located in the heart of Barceloneta Baluard has carved a niche for some years in Barcelona and Clothier universe has open second shop in the Provença street. Made with care and passion in a huge wood oven presiding local evoke their breads crunchy delight any boulangerie in southern France. Bellsolà Anna (daughter, granddaughter and great-granddaughter of bakers), offers more than 25 types of bread and gives clues for good bread made at home in his book ‘Pan at home. Oven heart ‘.
L’Obrador del Molí
Although L’Obrador Moli has three stores in Barcelona and the beautiful interior design makes Sandra Tarruella think about aesthetics that deep, L’Obrador is a 100% handmade bakery. Your oven embedded in the back of the desk Manuel de Falla View the live preparation of bread under the direction of master baker Pere Roche while sipping a good coffee. In their stone counters over 100 specialty breads, pastries and cakes are exposed.
They are true defenders of the craft, relaxed and crumb own enzymes. They tastings, tasting breads and workshops around the world to publicize the traditional processes and the marriage of breads. Moreover, when it comes Easter offer one of the best cakes cristina of the city.
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