Forn Can Diego
The beginnings of Ca’n Diego, like many other businesses, were difficult, but Diego Florit Camps gave it a boost when he used the savings obtained from the Christmas bonuses of 1935. This money helped him to buy the house in Artrutx square, on the ground floor of which he opened the bakery in 1949.
At the beginning, the bakery did not bake bread, although it was sold together with other products such as formatjades, pastissets, cocas (pastries), etc. Little by little the business grew and production increased year after year. This led to the purchase of a house next door and in August 1959 the first renovation of the bakery was inaugurated, and where the bakery and the work counter had originally been, they became part of the shop.
Diego Florit married Antònia Bosch and they had five children. Of these, only Diego took over from his parents together with his wife Margarita Tugores, who also worked in the shop and the bakery.
In 1970 the wood-fired oven was replaced by an oil-fired one, and in 1998 the business underwent another reformation to arrive at the distribution of the space as we know it today, and the shop part was enlarged again.
In 2000 the bakery was officially renamed Forn Ca’n Diego, with the incorporation of the company formed by Diego Florit Bosch and his two sons Tonyi and Diego, who have also worked in the bakery sector since they were very young. Tonyi’s husband, José Sastre, is also part of the family business. When he was only nineteen years old, he learned the bakery trade from his father-in-law, and over the years he became an essential part of the company and took over from Diego when he retired.
More than twenty years later, Diego Sr. and his children have decided of their own free will to leave the company to hand over their place to the two siblings Sara and Josep, the fruit of Tonyi and José’s marriage. From now on, the bakery will be run by the fourth generation and their parents.
Although there is no longer anyone in the company called Diego, it is clear to them that the establishment will always keep the name that identifies it in memory of its founder, so appreciated and never forgotten.
Nowadays, some of the most typical products of the bakery are the country bread, Vienna bread, fish, and vegetable rubiols, pizzas, different types of formatjades, and ensaimadas, among other confectionery products.