From the mythical sandwich company that changed the history of Barcelona’s cuisine in the 1990s, to the factory that today produces millions of breads and empanada discs for the best high-end sandwich shops and gourmet shops, there is an unalterable bond that links them, an indispensable commitment to two concepts: creativity and quality.

The challenge and secret is to create and grow tirelessly, while scaling up the craftsmanship, applying the most advanced technologies, and respecting the essence and quality of the final product above all else.

Bread for triple-decker sandwiches

Years of testing, the best raw materials and a clientele that prioritises quality and creativity, has led us to produce the best pan de miga [*Argentine crustless bread] in Europe, with a flexibility and sponginess that allows slices that are 7mm thick and 27cm wide to be cut, and then filled and rolled.

more information about Bread for triple-decker sandwiches

Tramezzini

We produce a fluffy, farmhouse-style Italian tramezzini bread for a market that retails individual sandwiches and canapés, and which is looking for a different format and thickness than the 27x27cm sheets for triple-decker sandwiches.

more information about Tramezzini

Flavoured Breads

Bread isn’t just something to hold the filling, but a key part of the sandwich. We’re pioneers in producing breads with different flavours and their respective colours.

Bread with the flavour of tomato, carrot, spinach, toasted malt, 5 cereals, whole grain, and poppy seeds, together with other signature breads such as Nero di sepia, Rose Petals or Ras el Hanout, with ten Moroccan spices, plus any made to order bread suggested by our clients.

Our flavoured breads are composed of natural ingredients in the form of freeze-dried powders, leaves and seeds

Empanada Discs

Since our foray into the empanada discs market in 2015, the sales of these items have undergone a spectacular growth, coinciding with the end of the financial crisis and the rapid introduction of this product due to its special characteristics:

An affordable price for creating a menu that is satisfactory and varied
Easy to consume without the need for either cutlery or a table
Popular with all classes and age-groups

In 2020 due to the COVID19 pandemic and the consequences of lockdowns, its consumption has grown due to its use in the take away sector, one of the few catering areas with figures higher than those of previous years, and reinforced by the ease with which the frozen product can be preserved.

Empanada Doughs

The secret to empanada dough, like that of bread dough, is to succeed in making millions of discs without losing sight of the farmhouse-style process which we base our recipe on; without solving problems by resorting to shortcuts, the easiest route that leads to mass production. And remaining true to our IMAGINATION AND QUALITY slogan at all times.

Creole, Baked & Pascualina

Without varying its ingredients, depending on how we treat the dough, we obtain discs for baked empanadas, Creole empanadas and Pascualina tart.

Creole Empanada

It is advisable to bake them for sale in businesses, as it is a sturdier dough than puff pastry, although they can also be fried. 12 and 14 cm.

more information about Creole Empanada

Baked Empanada

These will become puff pastry when kneaded. They do not contain animal fats. The layers of puff pastry can be seen when the empanada is cut.

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Pascualina Tart

32 cm Creole dough discs for Pascualina tarts containing spinach and other fillings, for tarts baked in a pie dish for family consumption and for selling in portions.

more information about Pascualina Tart

The empanada, a 'fashion' that came to stay

There are circumstances that have contributed to the fact that the empanada has become a "staple" product, not only for the consumer but also for the merchant who sells it. We will mention a few of them.

- The current pace of life frequently leads us, on the one hand, to eat out, without cutlery, to rush, and even not sit at a table. But, on the other hand, when we have meals with friends and family we also try to avoid cooking tasks and subsequent dishwashing. In both cases, the empanada is the ideal solution.

- The price of an empanada allows a person of any purchasing power to complete a meal with vegetables, meats, cheeses, or sweets for half the cost.

- Regarding the benefit for the merchants who sell or distribute empanadas, it is undeniable that they have a finished and frozen product in their hands with a long shelf life, which they simply have to pre-cook before marketing it to the final consumer. In addition to this, as empanadas are so easy to eat and serve, kitchen staff or table service are not needed and they can be sold as takeaway or delivery.

Bread for triple-decker sandwiches

Flavours

Observations

Tramezzini

Flavours

Observations

Flavoured Breads

Empanada Discs

Empanada Doughs

Creole, Baked & Pascualina

Creole Empanada

14 cm diameter discs

12 cm diameter discs

Flavours

Observations

Baked Empanada

14 cm diameter discs

12 cm diameter discs

Flavours

Observations

Pascualina Tart

32 cm diameter disc

Flavours

Observations

The empanada, a 'fashion' that came to stay