Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Sign in to follow this  
Pablo Carrion

Great Bread in Madrid

Recommended Posts

After spotting this week's Metropoli review of Pan.Cake http://www.elmundo.es/metropoli/2008/01/03...1199353350.html

a relatively new bakery/pastry shop on Castelló, I stopped by and met Sergi and tried his creations. Good bread is much needed in Madrid and Im happy to say, in my opinion, Sergi is a 1st class chef baker making the real real stuff along with delicious croissants and brioches... on top of it, he's using organic flour.

I still have to try out Maria's pastries and chocolates, but Im sure I won't be disappointed.

Share this post


Link to post
Share on other sites

You're right Pablo, we are very much needed of good bread in Madrid, and all around Spain. Maybe Galicia is one of the last refuges for good artisanal breads.

I'm very fond though of Delipanific in Hotaleza 75.


Rogelio Enríquez aka "Rogelio"

Share this post


Link to post
Share on other sites

It is really much appreciated.

When Mark Furstenburg was over here, we discussed the need for good bread in Madrid, and how interesting it would be to recover some good traditional breads, such as Galician, Zamoran, Levantin recipes.

I also think Delipanific is above average although they told me their doughs are brought frozen from France, and the baguette is really quite average. I liked their Campagne better the last time I was there, however Pan.Cake is in another league, in my opinion. Their croissants are also the best I have had outside of france.

There is another place off calle mayor, close to plaza Herradores that does good galician hogaza and empanadas, and quadrapanis and Viena la baguette are also above average.

Viena Capellanes featured a very good ancienne type baguette made with a swiss patent, I think it was called pain paillase, but I think they stopped selling it. This was hands down the best baguette I had in Madrid at the time.

Share this post


Link to post
Share on other sites

You have leaved me salivating. I'm going to pay them a visit today.


Rogelio Enríquez aka "Rogelio"

Share this post


Link to post
Share on other sites

The place near the Plaza Mayor in Plaza Herradores is the Museo del Pan Gallego. Another, more everyday sort of place that I like is La Tahona on c/Humilladero. I really like their chapata.

I lived in DC for a long time and really enjoyed Furstenburgs breads, but lets not kid ourselves... his places aren't at all indicative of the state of bread in the US... And I'm not sure there's much of a market here for a 10 euro loaf of bread. Bread is quite a bit more democratic here. I've had some great bread in unexpected little remote places in Asturias and Leon in little pueblos that still have their original bakeries. Some of the stuff from Leon seems to make its way to little markets/stalls in Madrid.

Share this post


Link to post
Share on other sites

I think you are right for the majority of sales, bread is a democratic buy most of the time. However, a lesser % of the time it is a specialty buy, and times are changing over here, you can see that from the amount of specialty shops cropping about. Of course lets see how many of them make it through the first year, and much will be up to the quality and uniqueness of their produce and service.

I wish we got more of the regional breads you mention in Madrid. Whilst a democratic loaf will always be price oriented, I quite welcome some quality competition to the faux artisanal and frozen bread so many of the industrialized bakery chains are offering, some of them not so cheap either. I think there is certainly a growing market for really good stuff, both here and over in other markets like the US, if not ask Sergi, he's had to instigate a croissant quotia (as Mark did with his bread) and he's already thinking of moving the bakery to another location to deal with the demand he's had in the 6 months he's been open for.

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By Pastrypastmidnight
      So I tried my hand at croissants for the first time in about 5 years. I used the recipe from the Bouchon Bakery cookbook. Despite the fact that I really struggled rolling them out (the dough was very stiff and resisted rolling), tore the dough layer in small patches quite a bit on the last turn, and probably took too long letting the butter get too warm, I got nice layers on the outside and on the interior and they did shatter nicely on the outside. I did not get that beautiful open honeycomb interior, however. 
       
      I’d love any tips or feedback or advice anyone could offer to do better next time—thanks!
       

    • By curls
      So, what is everyone doing for the pastry & baking side of Easter?
       
      I'm working on the following chocolates: fruit & nut eggs, hollow bunnies, Jelly Belly filled bunnies, coconut bunnies, dragons (filled with rice krispies & chocolate), peanut butter hedgehogs, and malted milk hens. Hoping to finish my dark chocolate production today and get started on all my milk chocolate items.
       
      My father-in-law will be baking the traditional family Easter bread a day or two before Easter. Its an enriched bread and he makes two versions -- one with raisins and one without (I prefer the one with raisins).
       

       
      And I was lucky enough to spot this couple in the sale moulds stock at last year's eGullet chocolate & confections workshop in Niagara-on-the-Lake, Ontario. These love bunnies help so very much with Easter chocolate production!  ;-)

    • By Rene_lorraine
      I'm a pastry cook working in NYC. We have a seasonal bread that we do with chickpeas, garlic (fresh and confit) and pecorino. We drain and rinse the chickpeas and it was working for a while but it hasn't been consistent. Bread turns out flat. What is it in chickpeas that kills the yeast and how can we counteract the effect? I'm taking a long shot by posting but wanted to further educate myself and fellow team members. Thanks so much. 
    • By Tara Middleton
      Alright so as of a few months ago, I decided to take an impromptu trip to Europe--mostly unplanned but with several priorities set in mind: find the best food and locate the most game-changing ice cream spots on the grounds of each city I sought out for. One of the greatest, most architecturally unique and divine cities I have visited thus far has gotta be Vienna, Austria. But what in the heck is there to eat over there?! (you might ask). 'Cause I sure as hell didn't know. So, I desperately reached out to a local Viennese friend of mine, who knows and understands my avid passion for all things edible, and she immediately shot back some must-have food dishes. Doing a bit of research beforehand, I knew I had to try the classic "Kasekreiner". Please forgive my German if I spelled that wrong. But no matter how you say it- say it with passion, because passion is just about all I felt when I ate it. Translated: it basically means cheese sausage. Honestly, what is there not to love about those two words. Even if that's not necessarily your go-to, do me a favor and give it a shot. Trust me, you won't regret it. A classic Austrian pork sausage with pockets of melty cheese, stuffed into a crisp French Baguette. No ketchup necessary (...and as an American, that's saying a lot). YUM. Best spot to try out this one-of-a-kind treat?! Bitzinger bei der Albertina – Würstelstand. Now here's a shot of me with my one true love in front of this classic Viennese green-domed building-- Karlskirche. Now, go check it.
       
       

    • By pastrygirl
      If so, what was it like?  Sounds similar to kouign-aman ... https://www.bbc.com/news/uk-scotland-north-east-orkney-shetland-44486529
       
       
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...