This week, the twins Sergio and Javier Torres presented the bread they make in their restaurant and which has begun to be sold in Macxipa stores. It is named after Catalina, in homage to the grandmother who awakened in them a passion for cooking when they lived together in the small apartment in Carmel where they both grew up. That same bread, with which they won the award for best made in a restaurant in the first edition of Madrid Fusion Foods of Spain, until now could only be consumed in the three-star Barcelona Cocina Hermanos Torres.
Their friendship with Carlos Llarás and Antonio Sagnier, from Macxipa, and the complicity with their establishments (they say that they were already customers in Carmel, where the first store opened) led them to propose that Catalina be made daily in their workshops. with the brothers’ recipe to be sold in their more than 200 stores. It is a small 300 gram loaf made with the twins’ apple and grape sourdough and based on three cereals: stone-ground flour, rye and malt.
They charge it at 1.80 euros and for the moment a small amount of loaves will go out every morning for each of the brand’s stores, which will gradually increase. The Catalina is already, they explain from these popular ovens, the star product of the house.
Maxipa was founded in 1992 and comes from the family tradition of four generations of the Llarás family who have dedicated themselves to baking since 1903.
