15 bakeries to not leave a crumb

1Obrador La Cremita (Chiclana de la Frontera, Cádiz) Daniel Ramos (in the photo) is defined, and he shares it, as a worker.

Together with her partner, Ángeles Aido, she has spent 15 years working in the bakery and pastry shop.

Both run the La Cremita workshop, in Chiclana de la Frontera, Cádiz.

He is very active on Facebook, where he shows stuffed breads that look like sandwiches, inspired by the typical tapas of Cadiz bars: salami or goat cheese and caramelized onion rolls.

Along with its base of traditional pieces, it makes regañás of chimichurri, anchovy peaks, little tunny, trammel cuttlefish, nettles or shrimp omelette.

Look for kilometer 0 and conceive its breads as a gastronomic product more integrated into the kitchen of the restaurants it serves.

OBRADOR LA CREMITA

2Bakers Artisans J. Sánchez (Tomelloso, Ciudad Real) The family of Jesús Sánchez, Miga de Oro from Castilla-La Mancha, has been baking bread in Tomelloso, Ciudad Real for more than a century.

It manufactures more than 40 types, all with sourdough, between traditional, rustic, healthy (with sourced sourdoughs and organic flours) or special.

It has two cafeterias and three bread offices in the Castilian-La Mancha town.

It takes out product according to season, for example, now it puts its wind fritters on sale;

for Christmas it announces its Tronco or Buchê de Noël, the Stollen or Christstollen, 'panettone', miniroscones or artisan marzipan.

Artisan Bakers J. Sánchez

3El Obrador de Juanito (Alcaucín, Málaga) Juanito's small bakery in Alcaucín (Málaga), opened in 1959, has been transformed over the years, and under the direction of Juan Carlos Pérez Cuesta (in the photo), into a bakery that It serves restaurants throughout Spain (including several with Michelin stars), some in France and a couple in Italy.

It makes street food breads (hamburger, hot dog, artisan or bagels), for catering and table, and also makes pastries (such as its 'brownies').

Its crunchies include scolds, toasts, sliced ​​bread or slices.

Its artisan bread stands out, which is adapted to each chef, and its brioche for 'gourmet' burgers.

Dani maldonado

4La Tahona de Sotillo (Sotillo de la Adrada, Ávila) La Tahona de Sotillo (Panificadora Vda. Ángel Sanchidrián) is a traditional bakery with more than a century of history and two offices, in Sotillo de la Adrada and in La Adrada, Ávila.

It is known for the variety and quality of its breads, without additives, artificial colors or preservatives.

Its manager, Ángel José Rodríguez Sanchidrian, fourth generation in the trade, combines lifelong preparations such as loaves and muffins with special breads, with rice flour, or with turmeric and apple.

The tourist pull of his town and its proximity to Madrid encourages innovation, as he says, using as an example his bread with potatoes revolconas, the 2018 Castilla y León Artisan Food Award, in the R & D & I category.

THE TAHONA OF SOTILLO

5Horno San Bartolomé (Valencia) Jesús Machí (in the photo) says on the website of the Horno San Bartolomé that his is a family bakery, focused on traditional good work but without neglecting new technologies that help improve its products.

Among its more than 30 varieties of bars and loaves, the best-selling pumpkin breads stand out;

it also brews them from beer, figs, chestnuts or smoked corn.

At the counters of its two stores, both in Valencia, the popular rosquilletas are not lacking either.

In 2019 he was Miga de Oro from the Valencian Community together with Antonio García Blanch, from Panadería Blanch (Castellón), who carries his Tona bread as a flag, in memory of his grandmother.

Mikel ponce

6L'Espiga d'Or (Vilanova i la Geltrú, Barcelona) Jordi Morera says that, thanks to a record of a tax payment found in the Garraf county archive, it is known that L'Espiga d'Or, with shops in Vilanova i la Geltrú and Andorra, was founded in 1888 by his great-great-grandmother Genoveva, "in the narrow streets of the old town of Vilanova i la Geltrú".

Morera invokes family tradition to propose a bakery based on the foundations of the most ancient trade but "modern and open to new flours and breads in the world".

He participates in a 'masterclass' in different countries, has written books and in 2017 he was elected Baker of the Year by the International Union of Bakers and Confectioners.

lidia zamora

7Pan da Moa (Santiago de Compostela, A Coruña) Pan da Moa, in Santiago de Compostela, prepares special daily breads that can be long-fermented 'baguettes', artisan sourdough, rye, chapata de 'sementes' or rustic mold;

One of its most popular pieces is the Compostela muffin.

At the helm, Guillermo Moscoso, son, grandson and great-grandson of a baker, faithful to Galician traditions, the percentages of water, the quality of the flours, the long fermentation times and the use of natural sourdoughs.

But, at the same time, keeping up with the new times, to the point that, in April, during the confinement, he opened an 'online' service for orders and home delivery through the web pandamoa.com/tenda.

Uqui Permui

8Horno Arguiñano (Logroño, La Rioja) Horno Arguiñano was founded in 1991 in Logroño with the aim of going back to the origin of bakeries, with a bakery that produces what is sold, from the outside, in the store.

In 2006 Eduardo Villar, trained, among other institutions, at the prestigious Richemont School (later became a member of the Richemont Club) and defender of artisan bread, took charge.

In 2013, the collective quality mark 'Pan Sobado de La Rioja' was approved, which guarantees the geographical origin, the quality of the raw materials and their artisan production.

Your oven currently offers more than 30 varieties of breads.

And it participates in European projects for the development of healthy breads.

Dissentia.es

9O Pan de Leis (Santiago de Compostela, A Coruña) Galician muffins, bars, rye breads.

Fernando Leis's bakery, O Pan de Leis, one of the most popular and recognized in Santiago de Compostela, has adapted to the new times a family business that started in the mid-fifties, promising fidelity to the long-standing Galician traditions fermentations, sourdough, a very artisan production— but with nods to innovation, such as their onion and paprika bread.

And with a wide variety of products that, in addition to breads, include pastries, empanadillas or donuts.

Lorena do Merlo

10The Babette oven (Madrid) The popular roscón de Reyes from El oven de Babette does not outshine the other products that Beatriz Echeverría, Miga de Oro de Madrid in 2016 and Panadera de Excelencia in 2018, bakes on stone, with slightly aggressive kneading, fermentations slow, use of sourdough, temperature control, hand formed.

Its establishment started in 2008 as a school specialized in bread and pastries;

five years later he opened his first bakery in Peñagrande, which has been followed by three more.

It runs workshops and offers training pills, in video format, to learn how to make bread.

It also has online sales of ingredients, utensils and breads at home.

THE BABETTE OVEN

11 100% bread and pastry (Guía de Isora, Santa Cruz de Tenerife) Alexis García (pictured) is a baker, pastry chef and ice cream maker.

"I am restless; it is perhaps the definition that best suits me," he confesses.

His father had an industrial bakery, but he saw the light in a three-month stay in France, working in an artisan workshop.

"The doughs with rest, the hydrations ... They are very different processes".

When he returned home, to Tenerife, he did not find any job that filled him between what he found, neither near nor far from an oven, so he decided to start his own business, together with his partner: 100% bread and pastry, in Playa San Juan, Guía de Isora, Santa Cruz de Tenerife.

Dispatch rustic breads, croissants or shells (pastries are one of its strong points), artisan cookies and pastries.

The bread from the coast, with which it won the Golden Miga de Canarias in 2019, is one of its emblems.

Edu Gorostiza

12Obrador San Francisco (Madrid) Antonio Ramos, a surveyor by training, worked in public works until the crisis of 2008, when he began to make bread at home as a 'hobby'.

In 2014, he started working at the famous Panic bakery and, three years later, he opened the Obrador San Francisco in Madrid's La Latina.

In 2019 he was named Miga de Oro de Madrid, tied with Javier Cocheteux, from Pan Delirio.

It offers artisan pieces made with natural sourdough, flour and organic ingredients.

White wheat breads, with seeds, nuts and raisins, chocolate and cocoa, 'picajo' (roasted garlic and habanero pepper), olives and thyme;

100% whole wheat spelled and rye;

plates and pistols.

On the 7th of each month, it is the turn of the onion and bay leaf infused in milk.

And in its pastry menu, 'panquemao', 'cookies', 'brownies' and cardamom and cinnamon rolls.

Juana MUM

13Crosta Bakery (Zalla, Bizkaia) Roberto Fernández Echevarría (with a loaf in the photo) is one of the most renowned bakers in the Basque Country.

It has a central workshop and two Crosta stores in Zalla.

It also sends its products to renowned restaurants.

Crosta opened it 10 years ago but he has been in the trade for more than 35, "since I can remember."

Moreover, on occasion, this artisan, the fourth generation of a family of bakers, has said that he was born next to an oven.

Its pieces are made with top quality flours and through slow fermentation.

He highlights his Crosta loaf, made with four different flours.

14Panadería Flecha (León) Grandson and son of bakers, Daniel Flecha is in charge of the Flecha bakery, in León, with a commitment to traditional methods and a motto: "Never forget where we come from".

He says that he is continuously training, and that the improvement in techniques and controls allows him a "sincere, natural product, with a quality raw material".

Ancient wheat, rye, corn, and stone-ground flours;

long fermentations;

sourdough.

With these wickers he won the III National Championship of Artisan Bakery, organized by the Spanish Confederation of Bakery Organizations (CEOPAN).

"Customers complained if they went to a restaurant and the wine was not good or the beer was not cold; but nobody did it about bread ... And now they are complaining more and more," he says.

Arrow Bakery

15Forn del Passeig (Barcelona) The four Guich Escolano brothers are in charge of the Forn del Passeig, located since 1964 in the Barcelona neighborhood of Sant Andreu.

The baker is Miquel, who in 2017 won the award for the Best Pagès Bread in Catalonia.

It is its hallmark, but it also makes cakes, ice cream, chocolate.

And a sweet almost for every saint.

The Sant Jordi cake, 'panellets' between El Pilar and Todos los Santos, the cocas for San Juan, the roscón de Reyes.

"Suppliers always come with the saints in hand," says another of the brothers, Xavier, with a laugh.

Its five stores in the area, all "in a handkerchief", offer recipes with sourdough, long fermentations, various types of flours, a variety of types of bread.

"And also a lot of love", Xavier adds.

Xavier Guich