October / 2025The cloudy origin of buñuelos
With the arrival of autumn days and prompted by the first hints of cold weather, warm sweet desserts...
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October / 2025Coques Bambes, history and recipes
In a previous chapter, we discussed the combination of ingredients that make up the structure of coc...
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September / 2025Coques Bambes, origin of the name and structure
If there is one area in which Mallorcan chefs have really let their imagination run wild, it is in t...
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July / 2025El calendari dolç i salat dels motlles The sweet and savoury calendar of Mallorcan baking moulds
In Mallorca, every festivity has its own sweet treat, and every sweet treat has its own mould. This ...
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April / 2025FORMATJADES CUARESMALES (LENT FORMATJADES)
Lenten cuisine of yesteryear included preparations that are now partially absent from our tables and...
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April / 2025Easter, the gastronomy of passion
The island’s Easter cuisine – from Palm Sunday to Easter Sunday – is determined by...
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February / 2025ENSAIMADA DE CARNAVAL
When the ‘Darrers Dies’ (last few days) arrive, as Carnival is also known in Mallorca, we find in ou...
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February / 2025WHEAT CULTIVATION IN MENORCA
Many varieties of wheat were sown in Menorca, although the best known was Triticum sativum, with num...
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January / 2025Eel spinagada, a pasta linked to the territory
Within the inherited, assumed and lived cuisine, we often come across dishes, typical pastas… ...
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December / 2024At Christmas, traditionally made turron (nougat)
According to the generic definition in the Catalan-Valencian-Balearic Dictionary, turron (nougat) is...
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November / 2024«Pan de aquí, horno y tradición» (Bread from Here, Oven and Tradition), a brand that is very much ours
The collective brand ‘Bread from here, oven and tradition’ identifies the shops elaborating traditio...
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October / 2024The baker’s trade: artisanry in the age of globalisation
The baker´s work is a craft. His product is made by hand and as such contains, in a real and metapho...
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