Facebook 
Instagram 
How to arrive 
Emblematicsbalears.es Forn de sa Plaça
Varieties of bread from the Balearic Islands
Specialties
Among their varieties of country bread, they make white bread and brown bread. They also offer white and wholemeal spelt loaves.
They specialise in traditional Mallorcan pastries, such as vegetable cocas and apricot coca. The most popular is the trempó. Also worth mentioning is the dry sobrasada coca, a recipe from the baker’s father. Other specialities include empanadas (panades), cocarrois, rubiols and ensaimadas, of which they make up to twenty different types.
They preserve the tradition of making ‘rotllos’ (small rolls) made from ensaimada dough for First Communion, a custom that has almost been lost in many villages.
They also make traditional products that are eaten on special occasions, such as cocas de San Juan (St John’s cakes), Mallorcan almond nougat and roscón de Reyes (a ring-shaped cake eaten at Christmas).
Orders
+34 971 622 055
Featured information
The business is run by Xisco Gelabert and Margalida Morro together with their daughter Maria Gelabert, who represents the fourth generation of the family. Since Maria joined the bakery, they have been making select pastries, as she studied at the Hoffman School in Barcelona.
Bakery opened year
1850
