Learn how to cook like a true Andalucian with new expat recipe book
26 November, 2018
albert adria
Michelin star chef Albert Adria opens first restaurant outside Spain with Cakes and Bubbles in London
3 December, 2018

RISING TO THE TOP: 12 Andalucian bakers have entered Spain’s top bakeries list

pan pina

BREAD-ER THAN THE REST: Juan Manuel Moreno owner of Pan Pina in Algatocin

MOLLETES, barras, pitufos, bastons… a dozen Andalucian bakers are listed in the country’s best places to buy your favourite type of bread.

The group scattered have been listed among the 80 best bakeries, according to the ‘Good Bread Route’, compiled by Panatics, an organisation on a mission to promote good local produce.

Three of Malaga’s best include Puerto de la Torre’s Horno de Lena Martin, El Mastren in La Vinuela and Pan Pina, in the tiny village of Algatocin, near Ronda.

“We bake 700 loaves a day in our wood oven and we have over 170 different types of bread on offer,” its owner Juan Manuel Moreno, told the Olive Press.

As well as baking a golden loaf, which can cost up to €200 a loaf, he has gluten-free, vegan and numerous other types of bread.

Much is sold to local Eroski supermarkets on the coast, while he supplies numerous leading restaurants, including Michelin-starred Bardal, in Ronda.

The bakery has been open since 1940 and it has been in his family for generations.

A firm believer in the Slow Food Movement, he and his wife, Manuela, who have three children, bake bread seven days a week.

“Everything should be done with good ingredients and in particular not in a hurry. Local produce is everything and KM-0 is the future,” he added.

The new route has been compiled as consumers are turning more and more to supermarket giants at 38%, while 37% remain loyal to their local baker.

Despite the 300 types of bread on offer, Spaniards are eating less than ever, consuming 37 kilos per person in 2013, dropping to 32 kilos last year.

In a bid to tackle this, Panatics’ Michelin-style route chooses panaderias based on taste, touch, smell and appearance.

Almeria’s Malpica and Nijar’s La Tahona – famous for centuries-old recipes using lengthy fermentation processes – was given a good write up.

Cordoba’s Panaderia Hermanos Fernandez also featured for its values and passion to serve the community.

Others included Cadiz’s Horno Artesa, Federico Guillen in Granada, Jaen’s Horno Jose Antonio Garcia, and Sevilla’s Panaderia Garcia Martin.

Andalucia has even more bakeries on the list than Madrid and is only pipped by Catalunya with 22.

Leave a Reply

Share This