Forn Ca’n Monserrat

Varieties of bread from the Balearic Islands

• Pa de pagès
• Magraneta
• Viena

Specialties

Among the pan payés varieties (traditional rustic bread) they produce are white, brown, and whole-wheat loaves, all preserving the essence of traditional Mallorcan bread.

 

One of the bakery’s standout specialties is the ensaimada, available both plain and filled. Their selection includes fillings such as pumpkin jam, burnt cream, hazelnut cream, apricot, apricot with sobrasada, apple, white chocolate with walnuts, Kinder, mixed nuts, and many other combinations.

 

Sweet pastries also hold a prominent place at the bakery. They craft coconut amargos, senyorets, magdalenas (muffins), mantecados (shortbread), potato cocas, loaf-style cocas, and rubiols.

 

When it comes to local flavours, traditional savoury pastries play a leading role. They offer empanadas filled with pork, lamb, chicken with peas, chicken with onion, and vegetables with tuna, as well as onion and vegetable cocarrois. They also prepare cocas topped with trempó (a local vegetable salad), parsley, or roasted peppers with meat—offerings that keep Mallorca’s most traditional flavours alive.

 

Additionally, the bakery offers a wide variety of sandwiches designed to be enjoyed at any time of day.

 

Throughout the year, Ca’n Monserrat adapts its selection to Mallorca’s various seasons and holidays, reviving products that are part of local tradition. A prime example is the ensaimada de tallades (a version with cured pork slices) served during Carnival.

Orders

+34 971 821 451

Featured information

At Forn Ca’n Monserrat, tradition is nurtured with care and passed down through generations. Currently, Margalida Juan Servera and her children represent the family’s third and fourth generations at the helm of the bakery, keeping the flavours of Mallorca’s ancestral bread and pastries alive.

Bakery opened year

1967