»My passion is bakery and I have run my store for six years. I read a lot about the bakery trade, made experiments, talked with other bakers and I traveled and learned a lot concerning bread in other countries. Most in Morocco, not because of baking bread, but because there one still works according to old recipes and everything is done by one person, that means cereal production, converting and baking.
It's important to rediscover the essence of bread again, which has been lost here. I make my bread only from a mother dough without artificial additives. Besides bread we bake cakes and we use products from the land and wild fruit, which is not common in Spain. I invented all of my products myself. Our best sellers are Pastel del montaña (mountain cake) and honey biscuits.
The bread is actually the best, but people don't appreciate this. Here in the countryside, the people have the chance to give their children a future. However the crisis does not directly imply that people are looking for better quality, but it also needs awareness. The people have health problems and therefore one might be more interested in better nutrition and food and people are rediscovering a new reality. I also offer courses in which I pass on my knowledge and try to raise awareness of good food. Children pay nothing for these courses.
Here in the countryside we are very engaged in this and we would like to share our experiences with people from the cities. Instead of monopolies there should be many small businesses with local products and in this way the quality of life would increase and there could be a fairer society.
A good bread needs only flour, water and salt. When the dough is really good and includes all the ingredients the fermentation happens through the air with no additives. One needs five days for the mother dough but then you can always use some parts of it again.
Bread is like a living thing.«