Pa de Pagés, a classic Catalan bread, though today it's consumed in many homes throughout Spain. It's a round bread, of rustic character, with thick and crunchy crust and a fresh, tender crumb. It's ideal for slicing and consuming at breakfast with the traditional tomato, oil and salt. Traditional methods play a prominent role in making this bread, such as resting in a kneading trough or baking in a deck oven, which gives it those large and characteristic alveoli.
Flat-bottomed breads baked in traditional Stone-Bottomed Ovens. The high and constant temperature of this type of baking gives the bread a very crunchy rustic crust and a highly alveolated crumb, achieving greater durability.
The quality of the raw materials and the artisan process allow a high hydration of the products, which translates into greater durability.
Breads made with very long rest and fermentation times, which promote the release of the aromas, textures and flavours of a great bread.
