Gran de Gràcia 34, 08012 Barcelona · 932 378 223 · turris.es

Born into a family of bakers, Xavier Barriga began his career in the world of bread with 14 years in the family business. There, under his father's guidance, he learned his first and valuable basic lessons and very soon discovered he was interested in the art of traditional bread making. In 2008 he decided to open his own bakery in Barcelona so he could show customers his philosophy and his way of understanding bread, based on the trade, on touch and on patience, passion and creativity.

His bakery was Turris and his ambition was to make real bread again, bread how it always used to be made. He now has 19 shops, 13 in Barcelona and 6 in El Vallès.

Major de Sarrià 57, 08017, Barcelona · 932 030 714 · foixdesarria.com

Patisserie and literature merge in this iconic establishment in Sarrià with more than 130 years of history.
 Foix de Sarrià was founded in 1886 by the family of poet J V Foix, a Catalan literary institution, who ran it from 1936 to 1968, something that many people don't know.

Jordi Madern, the poet's cousin and current owner of the patisserie, says the prestige of Foix de Sarrià has been achieved by maintaining and improving the formulas since the year it was founded. In fact, tradition and innovation are their hallmarks, and these two words are repeated in all its products like a mantra.

Balmes 156, 08008, Barcelona · 932 180 710 · flecabalmes.com

At number 156 of Balmes street you will find one of the artisan bakeries with the longest history and tradition in Barcelona, Fleca Balmes. The bakery was originally opened in 1908 by Manuel Crespo, known as “the king of ensaimadas” among his friends and clients. Manuel was able to pass his love and passion for bread down to his son and then to his grandson Eduard, who incorporated new formulas with all kinds of cereals and flavours without losing the hand-crafted ethos and quality standards set by his predecessors.

Nowadays, he continues to run the workshop along with his daughter Giorgina. She's the fourth generation of a family dedicated to making top quality bread, pastry tarts and brioches for more than a century.