Bake your own bread

Feel like an artisan baker as you make your own bread and bake sweet Andalusian specialities

Pan cateto is one of the most typical breads in Andalusia, although today fewer and fewer people make it by hand. It’s a white cob with a slightly flattened shape and a dense crumb, ideal for eating with olive oil or another local speciality: manteca colará, or lard coloured and flavoured with paprika.

There are various local bakers committed to maintaining traditional methods of bread-making and passing on their baking secrets to ensure they are not forgotten. They are also passionate about helping others to discover the unique texture and flavour of Andalusia’s pan cateto.

These workshops will help you learn and understand the noble profession of the baker: a profession that requires more dedication than many others, involving hard work at unsociable hours so that customers can enjoy their daily bread each morning.

And it’s not all about bread! You’ll also be able to experience baking traditional local pastries, cakes and other sweets, with organic ingredients of the highest quality, using baking techniques passed from generation to generation in Andalusia’s towns and villages. You might make borrachuelos [triangular pastries made with aniseed, dessert wine and filled with a sweet jam], magdalenas [small muffins with a hint of lemon] or tortas de aceite [a sweet, flaky biscuit made with olive oil and aniseed]… age-old Andalusian flavours that you can make with your own hands today.

Our artisan pan cateto workshop, a hand-made piquitos [typical small, local bread sticks] workshop, and a workshop in baking local sweet pastries and cakes are just some of the activities that we invite you to try.