Our bread
Sourdough bread, slowly fermented, with a crust that crackles.
On the counter
Baguette
Pa de pagès (country loaf)
Sandwich loaf
Coca de forner
Magdalenes
Ask us about prices in the shop or by phone.
How we make it
Conrad works with the best flours and keeps a close eye on where they come from: "Sobretot, que no siguin transgèniques" — "above all, not genetically modified". The base is a natural wild sourdough culture and a long fermentation, which gives the crust its darker colour.
Around 200 kilos of flour are turned into bread every day. The aim, in his words, is "un pa que és bo": bread that is good without being a luxury, made "amb consciència i amb amor", with care and with love.
