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History and evolution
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The bakery was created in the fifties by Ramon Castells and initially in
conjunction with a millstone.
From then on it has been working uninterruptedly. Any elements of its structure have been
changed, we have only allowed some improvements and the spirit in which this place was
created, which its emphasis on manual work and craftsmanship quality is still present.
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Main features and curiosities
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The main features of the place are a Spanish wooden oven (not in the Moorish style), with
the escopeta (the place were the wood is burnt) at one side, the mouth (from
where the bread comes in and out) in the centre and the tir (smoke's exit) at the
other side.
The hydraulic kneading is the only machine in the bakery, the rest of the elaboration is
entirely manual (cutting, weighting, kneading) even the cupboards where the bread ferments
are not mechanized.
The total time of elaboration of the bread from the moment the kneading machine starts
working till it comes out from the oven is approximately five hours. The bread is ready to
be sold from 11 a.m.
The old millstone, no longer working, is still by the oven.
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Manolo, a self-taught artisan
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For more than ten years Manolo has been keeping the bakery alive. He is an autodidact
who learned nearly alone to kneading the dough of the bread that our customers can enjoy.
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Products
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Half kilo loaf (0,5 kg)
Round kilo and a half bread (1,5 kg)
Sweet flat cakes (only in high season)
Savoury flat cakes (only in high season)
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Related links
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Fairs:
Fira de la Girella (El Pont de Suert)
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