June 29, 2011

There was once a time when you could be forgiven for suggesting that Barcelona was not a great city for bread. These days, however, it seems Barcelona could even give Paris a run for its money. Throughout the city artisan bakeries are popping up, offering well-made freshly baked produce. The likes of Baluard in Barceloneta and Barcelona Reykjavik in Raval are flying the flag for a new standard in baking. Most recent to join the revolution is a small chain of bakeries called L'Obrador del Molí.

L'Obrador del Molí

66 santaló, Barcelona, Catalonia, 08021

L'Obrador have three outlets in uptown Barcelona, offering bread made from locally sourced organic flour. The focus at L'Obrador is on tradition: the majority of baked goods that are on offer are Catalan in origin, such as cocas and Pan de La Segarra, a one-kilo loaf that takes 24 hours to prepare. And the methods are steeped in history; once the bread is baked it is left to stand in linen drawers to reach its peak deliciousness.

The team behind L'Obrador are keen to spread their message of bread-making. They offer free bread-making courses for the lucky few who get signed up on Facebook. Courses happen infrequently so if you fancy enrolling you will need to keep an eye on their Facebook page for announcements. The classes have an inclusive ethos; master baker Pere Roche offers up his knowledge for both young and old. And the workshops are not just in bread-making – you can also learn how to make the likes of Easter cakes or panellets.

By Clare Considine, co-founder of Plat Du Jour. platdujour.blogspot.com

L’OBRADOR DE SARRIÀ. C/ Manuel de Falla, 32 (Sarrià)

L’OBRADOR DE VALLCARCA. Av. República Argentina, 177 (Vallcarca)

L’OBRADOR MERCAT GALVANY. C/ Santaló, 66 (Sant Gervasi)

lobradordelmoli.com

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Tag Topics: Clare Considine

by Clare Considine

June 29, 2011

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