About us
A bakery, not a bread shop
La Fleca started in 2009 in a twenty-square-metre unit with a second-hand oven. Roser brought the first sourdough starter from her grandmother's house in a jam jar. We still use it.
We mix in the afternoon, let it rise overnight and bake before dawn. It is slower and more expensive, and it is the only way we know to make bread taste like bread.
The bakery
Three people and an oven.
Roser Fabregat
Baker and founder
Started with her grandmother's starter in a jar. Mixing since four in the morning.
Iván Torres
Pastry
Runs the viennoiserie and the celebration cakes. The croissant is his.
Laia Coll
Front of house
Knows which loaf you want before you say it.
2009
our first bake
24 h
of fermentation
+40
different loaves a year