Forn Can Moranta

Around 1919, Joan Company, the first owner the family remembers in the bakery, passed down the business to Catalina Company Arbós, the grandmother of Joan Torrens, owner until 2021.

After a few months of closure due to a lack of new staff, Can Moranta has reopened its doors, welcoming the fourth generation of the family with Laura and Maria Planells at the helm of the bakery, with the help of their father Mariano Planells, who worked there for thirty years. One of the driving forces behind this change is that their clientele has encouraged them to continue with the business so that they can enjoy the products they make with the same recipes they have always used.

Catalina Torrens, the current owner and Joan’s sister, has handed over the running of the bakery to her daughters, who will be in charge of continuing with the family tradition, maintaining their customer service and flexible opening hours, just as their uncle did, to serve people who for one reason or another cannot pick up their orders at the usual time.

They make a wide variety of products and the shop is a member of the quality label Pa d’aquí, forn i tradició, which identifies establishments with a baker’s oven where the different varieties of traditional bread from the Balearic Islands are made by hand.

Their speciality is Majorcan bread, brown and white, as well as llonguets, empanadas, cocarrois and a variety of cakes, with natural apricot, sobrassada, cream and apple,  and ensaimadas, highly valued by customers. In addition, depending on the season, they also make potato cakes, sobrassada and pumpkin ensaimadas, trempó, vegetable and pepper ensaimadas, espinagades, roscón de Reyes, rubiols and, finally, homemade madeleines and Viennese bread.