Passion plus a high level of knowledge, thoroughness and experience are the keys to one of the best bakeries in the city, with organic ingredients and sourdough bread.
This is a man who loves bread, and maybe a bit more. One has the feeling that to Josep Anton Ribas, the master baker at Cruixent, bread is a personal matter. After being in charge of several bakeries in the city he decided that wandering too much could affect que quality of his products, so he decided to bet everything on a single hand and moved to the neighborhood of Poblenou. The gamble was a success and the bakery has quickly become a reference point in Barcelona, with long fermentation bread, high quality flours, sourdough –at their Facebook they have pictures of the bacteria of the sourdough they use, over 100 million per ml– and, of course, passion, experience, knowledge and a high level of thoroughness.
They have all kinds of bread –whole grain bread, with vegetables, with chocolate, gallec, rústic, de pagès, camperol, fogassa, or with buckwheat…– but we want to highlight, the tritordeum bread, made with Tritordeum flour, a new kind of born out of the combination between durum wheat (triticum durum) and barley (hordeum chilense) from Chile and Argentina, using natural methods (no GMO’s). A bakery that is mandatory for bread lovers and those who want high quality bread.