Forn de Baix

Varieties of bread from the Balearic Islands

• Pa de pagès
• Pa de Xeixa
• Magraneta
• Llonguet
• Viena
• Panet d’oli

Specialties

Among their varieties of country bread; they prepare white bread and brown bread with stone-ground flour. They also offer 100% whole meal bread, rye bread, long loaves and rolls for sandwiches.

Their star product is the cardinal, an iconic cake from Lloseta, made with two layers of sponge cake and meringue, filled with whipped cream and a touch of cherry brandy. This dessert is patented exclusively by Forn de Baix. In addition to the traditional format, they also make mini cardinals, ideal for celebrations or tastings. This is a way to enjoy their star product in an individual and practical format, without losing any of its essence.

Apart from the cardinal, they also make traditional island pastries, such as ensaimadas, empanadas, rubiols, cremadillos, natural apricot and sobrasada puff pastries, doblegats, vegetable pastries and all kinds of cakes.

They also offer typical products for each holiday, such as turrón, roscón de Reyes, potato cocas, Christmas logs, mantecados and polvorones at Christmas.

Orders

By telephone from each of the points of sale.

Featured information

Pedro Coll and Aina Pou, together with their children Toni and Xisca, represent the fourth and fifth generations at the helm of the bakery, maintaining the traditional recipes.

Winners of the AFEDECO Gegant award in 2017.

They have a tasting area for their products at both points of sale.

Bakery opened year

1850