Bread Week 2026

14–20 October

World Bread Day is celebrated every year on 16 October. This date was established by the International Union of Bakers and Confectioners (UIBC) to pay tribute to bread as a staple food and to celebrate the diversity of its production and preparation using different types of wheat, as well as to recognise the work of professionals in the sector.

PROGRAMME

Wednesday 14 October

10.30 am       Presentation of the activities for Bread Week 2026 at the Forn de Can Moranta in Consell.

Thursday 15 October

10.00 am       A tour of Pollença’s iconic bakeries and patisseries, led by Tomàs Vibot, writer, researcher and cultural heritage ambassador.

A walk to discover the bakeries in Pollença that are part of the ‘Emblemàtics Balears’ scheme and bear the ‘Pa d’aquí’ label. These are establishments that stand out both for their history and for the quality of the products they have been offering generation after generation.

— Can Bisquerra, specialising in sweets and cakes.

— Forn Formentor, winner of the 2024 award for best dark bread.

— U Forn Can Banya, specialising in ensaimadas.

Meeting point: Plaça Mayor, Pollença.

Places are limited and will be allocated on a first-come, first-served basis.

You can register for the tour via this link: https://forms.cloud.microsoft/e/5qftqAjpnz.

Friday 16 October

11.00 am      Masterclass: ‘The new bakery: tradition, innovation and entrepreneurship’, led by Mauro Benseñor of Forn de Barri, in the auditorium of the Balearic Islands School of Hospitality.

Mauro Benseñor, co-founder with Hugo Bedoya of Forn de Barri, will explain how he got started in the world of baking and the expansion of the bakeries in Sóller, Fornalutx and Palma. He will also share his views on the current state of the sector, offering a fresh, youthful perspective on the baker’s craft.

Attendees will also be able to enjoy a small tasting of the products they make.

Aimed at baking, patisserie and cookery students, and professionals in the sector.

Monday 19 October

Bread-making workshop for children at the Son Cota estate in Llubí. Pupils in Years 3 and 4 of primary school at the San Francesc d’Assís school in Muro will take part in the agroecological and cultural project ‘Som blat’, coordinated by Maria Antònia Aloy, with the participation of farmer and baker Damià Perelló