Forn Ca’n Guasp

Emblematic

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Forn Ca’n Guasp

 

When Joan Guasp Sardà got married, he and his wife, Maria Pons Vidal, decided to set up a bakery and sweet shop, which first opened on 25th November 1929. It stood out for its hand-made products baked in a Moorish-style oven, the only one of its kind in Mallorca.

The shop soon became a point of reference in the village since, in addition to making Mallorcan products such as ensaimadas and panades, they also made other very different products, such as chocolates, sweets, sugared almonds and mantecadas.

Pedro Guasp Pons followed in his parents’ footsteps and, when he married Maria Noguera, they continued the business together for 42 years.

Throughout this time, Can Guasp has been renowned for its products, such as the ensaimada trenada or the ensaimada trenada enturullada made with coconut, angel hair, chocolate and hazelnut; coixinets, a sweet made with angel hair and cream; or llengua de gat, which is made with authentic French puff pastry. At Easter, they managed to make 2,800 rubiols and 3,000 panades with cuttlefish being one of the most famous.

Today, Dario Giuliano, an Argentinian master craftsman, continues the tradition of Can Guasp, making the same local products in a traditional way while adding some other typical Argentinian specialities.

The shop still preserves the original shop window and showcases dating back to its opening in 1929. The decorated ceiling and floor are also from that same period.

 

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