World Bread Day 2024
Gastronomy 09/10/2024
Bread is one of the oldest known cultivated foods. Our ancestors began cultivating cereals in the Neolithic period, approximately 11,000 years ago. Raw grains were ground, mixed with water and cooked on a hot stone, resulting in a somewhat hard, but practical and long-lasting product.
The ancient Egyptians were pioneers in making the first bread resembling today's bread, using the Nile as their source of resources. Hence their nickname "bread eaters". They built the first bakeries, developed new types of ovens and discovered sourdough, starting from a forgotten piece of dough. Naturally present fungi and bacteria ensured fermentation and made the dough fluffy. The term "bread" comes from the Old High German "prôt", meaning "fermented".
The ancient Egyptians already knew more than thirty types of bread, which they refined with honey and wine, creating various delicacies. Bread was considered a symbol of the gods, as it was believed that they were the ones who introduced baking. Over time, the Romans spread the art of baking throughout Europe, being the first to cultivate rye flour and developing milling technologies that allowed them to obtain very fine flour. At that time, wholemeal flour was seen as the food of the poor, while white bread was preferred by the upper classes, who considered it especially valuable.
During the Middle Ages, bakers finally came together and established strict regulations for the profession. But it was not until the Industrial Revolution that this work was simplified, thanks to the development of mixing and kneading machines, as well as indirectly heated ovens that made the work of bakers easier.
Bread has been part of Catalan culture since ancient times, and one of the most typical and appreciated dishes is the simple but delicious "pa amb tomàquet" (bread with tomato), which has been exported to many corners of the world. Don't forget to try it with the traditional "pa de pagès" (peasant's bread).
International Bread Day is celebrated every year on October 16th and is a wonderful opportunity to celebrate the diversity and art of baking in Barcelona, known for its rich culinary scene, and home to some of the best bakeries offering delicious and creative bread creations. Here are some of the best bakeries in Barcelona that you should definitely visit.
BALUARD
Fourth generation bakers, with several physical stores in Barcelona, who make a large selection of artisan breads baked in a traditional wood-fired oven, which are distributed in many gastronomic spots in the city of Barcelona. The quality of the ingredients and the meticulous attention to the production process make Baluard one of the most renowned bakeries in the city.
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COUSH ARMO
They make artisanal breads from organic sourdough using stone- or roller-ground organic flours, respecting the particularities and manageability of each grain. The Coush Armó philosophy goes back to its Franco-Argentine-Catalan roots.
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MISTRAL FORN
Bakery located in the centre of Barcelona, next to the Plaça Universitat since 1879. Run since 1977 by the 5th generation of the Bertrán family under the name Mistral, coming from other places in Barcelona and Badalona. It is one of the oldest bakeries in Barcelona, renowned for its exquisite ensaimadas and crispy baguettes. A visit to this establishment provides an authentic experience of the traditional art of Catalan baking.
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Andreu Bertrán, from the Barcelona Bakers' Guild, has created a loaf in the shape of a sailor's knot, with two loops, one on each side, through which a string can be threaded, to celebrate the 37th Edition of the Louis Vuitton America's Cup. This "Pa de mar" is made exclusively with sea water, flour and sourdough.
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THE PA WORKSHOP
They work with quality raw materials; local flours without additives, stone-ground or completely organically produced. They recover ancient flours such as spelt, kamut and rye, and incorporate natural seeds and fruits. For the fermentation process, they use natural yeasts known as sourdough. They respect the long times required by traditional production processes, and all of it is cooked in a stone oven.
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OZ BAKERY
Bread without additives, without chemicals, eliminating everything that is artificial and processed. And bread with everything natural, organic and artisanal: sourdough, filtered water, Guerande salt, organic flour and a lot of passion.
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ORIGO BAKERY
They make their breads with just three ingredients: organic flour, filtered water and sea salt in a 48-hour process. The long fermentations are made using their sourdough. No other additives, no preservatives, no sugar, no fat, no baking powder, no enzymes!
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CREATIVE BREADS by DANIEL JORDÀ
This is the project of master baker Daniel Jordà. Signature bakery made with creativity, passion and love. Panes Creativos is a laboratory of ideas that specializes in the production of various types of bread, aimed at a demanding clientele that seeks quality proposals, standing out for their flavor and creativity. For this reason, several Michelin Star-awarded restaurants throughout Spain trust in their experience and skill.
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Whether you're a fan of classic sourdough or want to try new types of bread, Barcelona offers an impressive selection of bakeries with something for everyone. Celebrate International Bread Day by visiting these wonderful places and get inspired by the diversity of bread.
The ancient Egyptians were pioneers in making the first bread resembling today's bread, using the Nile as their source of resources. Hence their nickname "bread eaters". They built the first bakeries, developed new types of ovens and discovered sourdough, starting from a forgotten piece of dough. Naturally present fungi and bacteria ensured fermentation and made the dough fluffy. The term "bread" comes from the Old High German "prôt", meaning "fermented".
The ancient Egyptians already knew more than thirty types of bread, which they refined with honey and wine, creating various delicacies. Bread was considered a symbol of the gods, as it was believed that they were the ones who introduced baking. Over time, the Romans spread the art of baking throughout Europe, being the first to cultivate rye flour and developing milling technologies that allowed them to obtain very fine flour. At that time, wholemeal flour was seen as the food of the poor, while white bread was preferred by the upper classes, who considered it especially valuable.
During the Middle Ages, bakers finally came together and established strict regulations for the profession. But it was not until the Industrial Revolution that this work was simplified, thanks to the development of mixing and kneading machines, as well as indirectly heated ovens that made the work of bakers easier.
Bread has been part of Catalan culture since ancient times, and one of the most typical and appreciated dishes is the simple but delicious "pa amb tomàquet" (bread with tomato), which has been exported to many corners of the world. Don't forget to try it with the traditional "pa de pagès" (peasant's bread).
International Bread Day is celebrated every year on October 16th and is a wonderful opportunity to celebrate the diversity and art of baking in Barcelona, known for its rich culinary scene, and home to some of the best bakeries offering delicious and creative bread creations. Here are some of the best bakeries in Barcelona that you should definitely visit.
BALUARD
Fourth generation bakers, with several physical stores in Barcelona, who make a large selection of artisan breads baked in a traditional wood-fired oven, which are distributed in many gastronomic spots in the city of Barcelona. The quality of the ingredients and the meticulous attention to the production process make Baluard one of the most renowned bakeries in the city.
COUSH ARMO
They make artisanal breads from organic sourdough using stone- or roller-ground organic flours, respecting the particularities and manageability of each grain. The Coush Armó philosophy goes back to its Franco-Argentine-Catalan roots.
MISTRAL FORN
Bakery located in the centre of Barcelona, next to the Plaça Universitat since 1879. Run since 1977 by the 5th generation of the Bertrán family under the name Mistral, coming from other places in Barcelona and Badalona. It is one of the oldest bakeries in Barcelona, renowned for its exquisite ensaimadas and crispy baguettes. A visit to this establishment provides an authentic experience of the traditional art of Catalan baking.
Andreu Bertrán, from the Barcelona Bakers' Guild, has created a loaf in the shape of a sailor's knot, with two loops, one on each side, through which a string can be threaded, to celebrate the 37th Edition of the Louis Vuitton America's Cup. This "Pa de mar" is made exclusively with sea water, flour and sourdough.
THE PA WORKSHOP
They work with quality raw materials; local flours without additives, stone-ground or completely organically produced. They recover ancient flours such as spelt, kamut and rye, and incorporate natural seeds and fruits. For the fermentation process, they use natural yeasts known as sourdough. They respect the long times required by traditional production processes, and all of it is cooked in a stone oven.
OZ BAKERY
Bread without additives, without chemicals, eliminating everything that is artificial and processed. And bread with everything natural, organic and artisanal: sourdough, filtered water, Guerande salt, organic flour and a lot of passion.
ORIGO BAKERY
They make their breads with just three ingredients: organic flour, filtered water and sea salt in a 48-hour process. The long fermentations are made using their sourdough. No other additives, no preservatives, no sugar, no fat, no baking powder, no enzymes!
CREATIVE BREADS by DANIEL JORDÀ
This is the project of master baker Daniel Jordà. Signature bakery made with creativity, passion and love. Panes Creativos is a laboratory of ideas that specializes in the production of various types of bread, aimed at a demanding clientele that seeks quality proposals, standing out for their flavor and creativity. For this reason, several Michelin Star-awarded restaurants throughout Spain trust in their experience and skill.
Whether you're a fan of classic sourdough or want to try new types of bread, Barcelona offers an impressive selection of bakeries with something for everyone. Celebrate International Bread Day by visiting these wonderful places and get inspired by the diversity of bread.
