Forn Can Joan Serra

Varieties of bread from the Balearic Islands

Specialties

The varieties of farmhouse bread include white and brown bread, as well as other specialty breads such as whole meal, spelt, rye, quinoa and chia, buckwheat and corn, as well as German breads such as albendbrot and gestenbrot. They also have the Galician barra, the Galician moña, the rustic barra, the baguette and the baguettina.

Their ensaimadas are outstanding, both plain and filled with pumpkin jam, almond, apricot, chocolate, lotus, pistachio, cream, whipped cream and fruit, among others. They also offer the ensaimada pastry apricot coca, as well as ensaimada pastry pumpkin jam and almond tortells.

They make traditional Mallorcan pastries, such as trempó flatbreads, vegetable and pepper flatbreads, cocarrois, empanadas (panades) typical and special such as cuttlefish, Mallorcan cod, trempó and also vegan.

The pastries include apple pie, duchesses, cardinals, as well as sweet peach, apple, almond and apricot cakes.

They also make seasonal products for each holiday, such as pork and cuttlefish spinach pastries for Sant Antoni, sliced ensaimadas for Carnival, individual spinach pastries and cuttlefish pies (panades) during the Cuttlefish Fair held in April. They make almond gató and fig and persimmon ensaimadas in summer, as well as panettone and the Three Kings cake, made with honey without additives or sugar, and potato and pork shoulder cakes for Christmas.