Artisan bakery · Reus

Bread out of the oven from seven in the morning

Sourdough, a slow twenty-four hour rise and flour milled here in Catalonia. The loaf that leaves the oven at seven is the one you take home at five past.

How we work

A living starter

We have kept it since 2009. It is what gives the crust its bite and the loaf three days of life.

Stone oven

We bake on site, behind the counter. Nothing frozen, nothing reheated.

Orders and celebrations

Cakes, cocas and special loaves with two days' notice. No minimum order.

A bakery, not a bread shop
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.

Contact us

Shall we talk?

We are one message away.

What customers say

“The sourdough loaf is as good on day three as on day one. I have not found another like it in Reus.”

MMarta P.

“I ordered a coca for twenty people and it came out perfect. Ready exactly when they said.”

AAlbert S.

“Saturday croissants are worth the early alarm. That is it.”

CCristina L.

Opening hours

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Where we are