The old bread was better.
Yes, Homer already said it.
What does the bread smell like?
To me, “you smell like bread” is repeated a lot. Smell of home
Is your home, this bakery?
From two in the morning to two in the afternoon.
And what does your lady think?
He knows that I was born in the family bakery, in Trinidad Vella.
Did you always want to be a baker?
I studied Fine Arts and wanted to be an artist.
What is the art?
To die of cold, I got close to the heat of the oven for that: the crisis of 2008 cut short my exhibition in an important gallery…
What unites the artist and the baker?
The creative passion.
How many different breads have you created?
A fortnight of new loaves.
Tell me about someone.
I invented colored rolls years ago: yellow (with curry), red (with tomato), green (with basil)…
Ah, I’ve seen those loaves around.
The industry copied them; you can’t patent a bread. I did offer my breads to great chefs: Berasategui, Dabiz Muñoz… I made them bacon bread, bread with miso…
What’s up?
I came to bake for fifty restaurants, including twelve with Michelin stars in Spain.
Twelve! And she doesn’t work for them anymore?
Closed in pandemic, I got hurt. I prefer not to depend on restoration.
How did you get over that pothole?
With my panettone! He was awarded as the best panetone in Spain.
What is special about it?
Its interior honeycomb, its high hydration with cream and French butter, the crackle of its glaze with sugar and hazelnut flour and its egg white…
I’m blown away, friend Jordà!
Yes, I see my panetone from the inside, its height, its concavity, the curve of its dome… My panetone is my Sistine Chapel!
Keep the secret.
No matter, I share my preparations on Instagram and I teach online courses… because the secret does not lie in the recipe.
Oh no? Where, then?
In reality, it consists of how you have internalized and made that recipe your own.
I see quarter-of-the-day loaves here.
Y mi pan of full paid, masa madre.
Is it your favourite?
Tasty, satiating, digestive, nutritious…
Give me another one of your choice.
Rita’s brioches with chocolate Patonets (little kisses), for my daughter Rita when she was sick at 12: see them tender and in little pink boxes.
What did Rita have?
A leukemia, saved by long chemotherapy and expensive drugs: my daughter Rita lives thanks to everyone’s taxes.
And may this system last long!
I launch campaigns online with recipes and collect money for Sant Joan de Déu: this is the best thing I’ve done in my life!
And your Easter cakes?
Panarra paleontology! The old tonya: without butter, with olive oil and potato. I rescue old forgotten recipes.
Are there breads in danger of extinction?
There are, and here I still make the old llonguets: their particular folding can only be done by hand and with skill.
Did you learn it as a child in the Trinitat family bakery?
Of course! My parents would repeat “together we will do everything” and if they saw that I was getting tired they would add “those who are tired do the work”.
What other breads do you still make?
Incunabula: this bread from Pintera de Teruel, or the one from Campoo, or the one made from tape, which makes it easy to break it. Like the baguette: knives were banned in Paris due to the rise of brawls, and that’s why the hand-cut loaf was born!
Advise me a bread for breakfast.
Glass cake.
And another for food.
A loaf of country bread.
And for dinner.
Rye bread, which can go well with some smoked salmon, cheese…
Send me off with two more loaves.
My spring bread: apricot dried apricots, blueberries, strawberry chocolate. And the bread of the dead: in Mexico they eat it in the cemetery, they give a piece to the dead, it brings orange blossom water and I make it briocheed.
The bakery is evolving and becoming very sophisticated, right?
Yes, more in the last ten years than in the previous sixty years. Before, he was a baker who couldn’t be anything else. Today the good baker requires high training.
Will your children be bakers?
No, my children have come out ready. My daughter will wear a white coat… but she won’t wear the baker’s coat: Rita will be an oncology nurse.
