Forn Can Felip

Felip Crespí Torrens, the father of the current owner, started working in the Ca n’Àngela oven in Sa Pobla. At the age of 21, he decided to take up the trade he had already long been engaged in, but this time on his own. Together with his wife Francisca Crespí, he founded Forn Can Felip around 1964.

Felip Jr. learned the bakery trade from his father at a very young age. In 1984, when he was 17 years old, he left school and started working in the oven.

The sensation you get when you enter Forn Can Felip is the aroma of freshly baked bread, ensaimadas (Majorcan pastries), croissants and appetite-whetting pies. They still hold on to the same technique of slow fermentation and the production of all the traditional products.

They are members of the “Pa d’aquí, forn i tradició” (Local bread, oven and tradition) brand, which distinguishes the establishments with a bakery that make the different types of bread from the Balearic Islands. They also have a number of award distinctions.

Although it has no heritage elements, Forn Can Felip, in its interior, still maintains the essence of the traditional bakery.