Forn de Pa Cal Tià
Our partnership has been changing, nothing is permanent. However, the bread we make in "Cal Tià" is the same as ever. Wood-fired oven, slow fermentation, manual kneading, natural sourdough. We change but nature never changes and if we want to offer a fine product we need to follow in our grandparents’ footsteps. Ours is handmade bread which does not easily go stale and tastes better.
Joan Serra, manager and master artisan baker