Anoia Bread

Anoia bread is a direct heir to the old wood-fired ovens that dotted the region before the arrival of the great industrial workshops. What sets it apart is, above all, the spongy crumb, with irregular greasing, and a thick crust that crunches under the softest pressure of the fingers. This golden crust is obtained by working hydrated masses with long fermentations and cooked on refractory slab, a method that allows to seal the interior moisture and prolong its conservation.

Apart from being the daily bread of many households, it has established itself as an essential accompaniment to fork breakfasts and tapas dinners with cava. Its slightly toasted taste combines perfectly with extra virgin olive oil and local sausages. Both traditional establishments and new artisan bakery concept bakeries claim the recipe and often form it into elongated bars or large round pieces intended for sale by weight.

Many bakeries offer visits early in the morning so that travelers get to know the kneading process, aromas included, and take the bread still warm. This connection with the baker's trade, together with the trace when playing with local flours and own mother masses, make Anoia bread another symbol of the gastronomic identity of the Sadurnines.