Panenostro

Varieties of bread from the Balearic Islands

• Pa de pagès
• Pa de Xeixa
• Llonguet
• Galetes d’oli
• Panet d’oli

Specialties

Bakery with organic certification for all its products. Nineteen varieties of sourdough bread are made daily, without yeast or additives and with double fermentation, seven of which are gluten-free.

 

All the flours they use are from ancient Mallorcan cereals, such as blat mollar, blat mort, blat barba as well as xeixa, stone-ground and grown on the island, except for buckwheat. In the bakery they exclusively make the round bread ‘Blats Antics Mallorquins’ with the four ancient cereals mentioned above. Their ‘llonguets’ are 100% wholemeal spelt and their ‘blat mort’ bread rolls are made from blat mort. Among the gluten-free breads, the 100% buckwheat bread, buckwheat sourdough, without yeast or any kind of thickening agents, stands out.

 

They also make gluten-free, vegan and sugar-free sweet and savoury specialities, among others.

Orders

+34 971 298 111

Featured information

Peio Zalba and Cristina Roncal run the bakery, where they offer healthy, sustainable and tasty products. The products they use, such as cocoa and panela, which are not grown on the island, come from fair trade.

 

The ancient cereals of the Balearic Islands, blat mollar, barba, mort and Xeixa, three of them hard wheat with a higher nutritional value, are very digestive. Blat mollar has the least gluten of all the cereals.

Bakery opened year

2012