Forn Ca’n Tofolet

Varieties of bread from the Balearic Islands

Specialties

Among the varieties of peasant bread they make are white, brown, wholemeal and xeixa bread.
They specialise in the production of plain and filled ensaimadas, and the well-known ensaimada de algarroba (carob bread) stands out. They also make apricot cakes.
Every day of the week, in addition to the types of bread they make every day, they make a pastry product. For example, on Thursdays they make panades and on Fridays, savoury cakes and pizzas.
In addition, they also make typical Mallorcan products for each festivity or season, such as rubiols at Easter and Roscones de Reyes at Christmas.

Featured information

This custom of making a product every day comes from the tradition of the village shoemakers who, after leaving the factory, used to pick up their food at Ca’n Tofolet, as they had left their baskets for them in the morning.
The brothers Damià and Joan Noguera are passionate bakers and are the third generation to run the bakery.

Bakery opened year

1919