Sa Carretera, 61
Llubí · Mallorca
Facebook
Instagram
How to arrive
Forn i pastisseria Gelabert
Varieties of bread from the Balearic Islands
Specialties
Among the varieties of country bread, they make white bread, brown bread, wholemeal bread and mixed bread. They also have special breads such as xeixa bread made with organic flour and xeixa bread with apple and walnuts.
The ensaimadas are particularly noteworthy, both the plain ones and the ones with burnt cream, which are the best sellers. However, they offer more than 70 different varieties, such as Kinder style with sweets, cream with walnuts, 4 seasons, or imperial with almond nougat and cream, among others.
They also elaborate traditional pastries such as doblegats and cremadillos, filled with chocolate, cream, black seed squash jam or apple compote. During fairs, they also offer sobrasada with honey. In addition, we find rubiols with apricot jam and angel hair.
As for the pies (panades), you will always find the classics: meat, meat with peas, chicken with onion, and cuttlefish with peas. They also make special pies such as Mallorca-style cod, sobrasada with honey at fairs, and pork loin with mushrooms. And there is no shortage of XXL cocarrois.
They also prepare seasonal products for each holiday. In Sant Antoni, they prepare espinagades with pork loin and vegetables, pork loin and cabbage, eel and musola. For Valentine’s Day, they offer special cakes for lovers. At Easter, we find rubiols with ricotta, chocolate and strawberry jam, crespells and lamb pies, lamb with peas, peas with vegetables and dogfish with peas. For All Saints’ Day, they make rosaries, different varieties of panellets, mantecados and cocotins. And at Christmas, there is no shortage of individual ensaimadas, the traditional Christmas log and the roscón de Reyes, available in plain or filled with cream, burnt cream, whipped cream, whipped cream with chocolate, almond nougat, Kinder, white and dark chocolate, among other varieties.
Orders
+34 971 522 613 / WhatsApp +34 621 229 997
Featured information
Antònia Gelabert and Joan Fornari represent the third generation of the family at the helm of the bakery.
Over the years, their work has been recognised with several awards, such as the World’s Best Ensaimada award (2018), first prize for the Best Brown Bread in Mallorca (2019), and the Estrella DIR Informática 2019 and 2021 distinction within the Spanish Good Bread Route. (Ruta Española del Buen Pan).
Bakery opened year
1937
