Antic Forn Cas Cero


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Antic Forn Cas Cero


The history of the Antic Forn de Cas Cero begins in 1930, when it was run by Tomeu Crespí Bennassar. In 1966 it passed into the hands of his son Pep Crespí Llabrés, alias Pep Cero, and his wife Catalina Cladera, and provided the locals with freshly baked bread from the wood-fired oven.

In 1998, Rafel Galmés Caimari and his wife Margalida Amengual Reus bought the oven to continue with the same professionalism that had characterised the previous owner. Their son Rafel, who had already learned the trade in the family oven, was 26 years old when he took over the bakery.

Rafel Galmés Amengual, the current owner and son of Rafel and Margalida, has been running the business since October 2011 together with his wife Maria Antònia Cardell Crespí. They make their products in the traditional way, using the same slow fermentation technique. It should be noted that the bread is still baked in the original wood-fired oven.

They explain that the business has changed a lot, and it has become difficult to remain in the market due to the increase in the price of raw materials and new consumer habits. Even so, the couple run the business with great enthusiasm and work side by side with dedication and effort.

They are members of the “Pa d’aquí, forn i tradició” brand, which distinguishes the establishments with a bakery that make the different types of bread from the Balearic Islands. In addition, its recipe for loin or dogfish espinagada has been published in a gastronomic guide.


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