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How to arrive Pastisseria Real
Varieties of bread from the Balearic Islands
Specialties
Among the varieties of farmhouse bread they make are white and brown, as well as xeixa bread made with organic Mallorcan stone-ground flour. The spelt bread and wholemeal rye bread are made with organic Mallorcan flours bought directly from the farmer. All the breads are long fermented, making them more digestible and long-lasting. Also worth mentioning are the rustic loaves they make at the weekend and the ‘barra Real’ (a long loaf) they make on Sundays. Another daily attraction are the ‘llonguets’ (a kind of breadstick) and on Thursdays they make them with wholemeal flour and carob.
Among their specialities, the wide variety of ensaimadas they make stands out: with pumpkin jam, burnt cream, cream, chocolate, apricot and also other combinations with walnuts or even roasted peppers. We can also find the Mallorcan almond cake, cardenals, poor man’s cake and other cakes.
They make traditional Mallorcan pastries, such as empanadas, cocarrois, cocas de trempó, verdura, roasted peppers, caramelised onion with sobrasada and honey, among others.
They also make traditional products for each festival, such as spinach cakes for Saint Anthony and Saint Sebastian, sliced ensaimadas for Carnival, panellets for All Saints Day, lamb pies and crespells at Easter, almond shortbreads, panettones, Christmas cakes, quartos, nougat cakes and Twelfth Night cakes at Christmas.
Orders
+34 971 274 039
Featured information
Currently, the third and fourth generations of the Gelabert family are at the helm of the bakery. In the beginning they had an oven in Llubí and they were also the founders of the Gelabert biscuit factory. Because of this, they continue the tradition of making olive oil biscuits, another of their specialities.
In 2018 they won the Millor Pa Moreno de Mallorca competition and obtained third prize for the best ensaimada in the Balearic Islands. In 2019 they were ranked among the 80 best bakeries in Spain in ‘La Ruta Española del Buen Pan’.
Bakery opened year
1974
