Inicio: Bienvenido

Fleca artesana que porta en funcionament des del 1913, ara establiment centenari en el qual produïm una varietat de pans artesans de qualitat produïts per un equip professional.

MATÈRIA PRIMERA

La nostra elaboració es basa en un sistema de massa mare natural, eliminant tota classe de

millorants i additius, treballant així amb llargues fermentacions naturals, i amb farines mòltes a la pedra amb un acabat de forn per a aconseguir un pa amb una textura cuidada i amb molt sabor.

“Massa mare natural, sense additius, llargues

fermentacions naturals”

La nostra manera d'entendre el forn és treballar amb productes naturals d'una forma tradicional.

Apostar sempre per l'artesania

per no perdre l'autèntic

sabor del pa ben fet.

Inicio: Acerca de

EL PA A LES VENES

Un obrador amb Història

1913-1950

1951-1980

1981-2005

2006-Present

1913 - 1950

Our story begins in 1913. Rosalía, a brave woman, bought a bakery in the heart of Barcelona alone and with four children and started with the business.

1951 - 1980

Emilio Feliu, his son, took over and became head of the bakery, following in his mother's footsteps by producing a quality artisanal product.

1981 - 2005

1981 - 2005

Then came his son, also named Emili, who took the lead continuing with the traditional method. Emili in the workshop and Lola, his wife in the shop.

Eager to evolve to produce a higher quality product, he made an important change in the way of making bread by introducing the "poolish" system that he learned from a French master at the end of the eighties.

(Emili Feliu Angulo and his wife Lola Campà)

2006 - Present

Finally, the 4th generation arrives with Emili, son of L'Emili and Lola, today working as a baker for thirty-four years.

He began his career as a young man following in the footsteps of his family, his traditional artisan training and the sum of his ambition to train in new techniques have led him to produce a product of excellent quality, always focused so as not to lose the essence of the profession.