Forn Adrover · Calonge

Varieties of bread from the Balearic Islands

Specialties

Among the varieties of peasant’s´ bread (pan de payés) they make are white bread and brown bread.

As for savoury pastries, their speciality is empanadas (panades), which can be filled with pork, chicken, lamb or mixed with peas, as well as sobrasada with peas. We can also find cocarrois, made with vegetables, potatoes, onions and sobrasada, and cocas with caramelised onions, sobrasada, goat’s cheese and, when in season, figs.

Another of their specialities are ensaimadas, which come with a wide variety of fillings: black seed squash jam, cream, burnt cream, walnuts, cream, chocolate, apricots, fruit, sobrasada and pumpkin, nougat… as well as the traditional plain ensaimadas.

They also prepare rubiols, which can be filled with black seed squash jam, apricot, cream, cottage cheese, chocolate, sobrasada with honey, and dulce de leche. Buñuelos are available on Sundays and public holidays from the last Sunday in September (Calonge Fair) until the beginning of December.

They also offer traditional Mallorcan products for each holiday or season, such as potato cocas and roscón de Reyes at Christmas, fish and meat espinagades for Sant Antoni, ensaimada de tallades for Carnival, rubiols and lamb empanadas (panades) for Easter, and buñuelos for the feast of the Virgins and All Saints.