Over a hundred students have gained an insight into the day-to-day lives of bakers thanks to the talks organised by Pa d’aquí (Bread from here>)

Throughout the 2025–2026 academic year, ADRBalears has continued to deliver motivational talks aimed at students on vocational training courses and university programmes related to cooking, baking and pastry-making, as part of the Pa d’aquí, forn i tradició project. These seminars highlight the world of baking and encourage the next generation to take up the trade.

The aim of this project is to raise the profile of traditional bread and highlight the social, cultural and economic importance of the baking sector in the Balearic Islands. It should be borne in mind that one of the main reasons for the closure of bakeries is the lack of a new generation of bakers and the difficulty in finding qualified professionals.

The talks, given by professional bakers, offer students a real, up-to-date and intimate insight into the trade: how they started out, what daily life is like in the bakery, the challenges they face, the opportunities the sector offers, and how their business has evolved over time.

During this academic year, sessions have been held at the CC Sant Pere in Palma, featuring Maties Miralles from Es Forn des Plan de la Tesa; at the IES Puig de Sa Font in Son Servera, featuring Simó Moreno from Forn de s’Era; at CEPA S’Arenal in Palma, with Gustavo Alem from Uco Bakery; and at IES Balàfia in San Joan de Labritja, Ibiza, San Joan de Labritja, in Ibiza, with Jordi Riera from Forn Can Noguera. In total, 102 students took part in the talks.

Through this series of talks, ADR Baleares reaffirms its commitment to promoting traditional trades, supporting the local business community and preserving a sector that is central to the gastronomic and cultural identity of the Balearic Islands. The quality label ‘Pa d’aquí, forn i tradició’ quality label, created by the Association of Bakers and Pastry Chefs and ADRBalears, works to highlight the value of traditional artisan bread and promote it as a high-quality, healthy and locally sourced product.