Bakery
Can Pa
Jasper Morrison designed the space for this Palma bakery, the first shop opened by the Esment initiative, where stone-ground flour and natural sourdough become long-keeping loaves alongside Mallorcan pastries, chocolate and ice cream.
The story
Can Pa Gomila came about with help from Camper, and the name was suggested by Fernando Amat. Every loaf starts with natural sourdough, stone-ground flour, water and sea salt, most given a long fermentation. The range runs from a rustic barra and the small llonguet to carob and wheat, rye, half-wholemeal spelt, a low-salt loaf with xeixa wheat, and a wholemeal loaf with walnuts, honey and oats; most keep three to five days. The workshop also turns out sweet and savoury pastry, chocolate, torrons, ice creams and sorbets, made with fruit and local produce and as little sugar as needed. The counter carries Mallorcan staples such as coca de trampó, pork and pea empanadas and ensaïmadas, plus butter croissants, pain au chocolat, cheesecake and a nut-crusted savoury horn filled with chicken.
Good to know
TAGGG AI- ✦Arrive early, since the pastry counter can be close to sold out by mid-morning.
- ✦Parking nearby is difficult, but a bus stop sits just seconds from the door.
- ✦Order the butter croissant or pain au chocolat, and try the empanadas from the savoury side.
