Forn Can Segura

The Can Segura bakery is the oldest in the village of Muro, having opened around 1870. Since 2005, it has been run by Joan Tugores Segura, who represents the fourth generation of his family to be involved in the world of baking and pastry making.

Joan initially trained in traditional Mallorcan pastry-making in the family bakery before specialising in avant-garde pastry-making, working with chocolate and artistic sugar work in Belford (France), León and Barcelona. He was a finalist in the Spanish championship for best Spanish pastry chef (Madrid, 2011), fourth in the Spanish Chocolate Championship, Lluís Santapau Trophy in 2013, and second in the world championship for best ensaimada in 2018.

Can Segura elaborates a wide variety of products and is affiliated with the ‘Pan de Aquí, Horno y Tradición’ (Local bread, Oven and Tradition) brand, distinguishing establishments with bakeries that produce different types of bread from the Balearic Islands. In the oven, we can find traditional breads made with sourdough, such as xeixa, rye and seed bread, as well as Mallorcan country bread, both white and brown.

They also make ensaimadas, butter croissants and puff pastry. In terms of traditional pastries, they make doblegats, mille-feuilles, cremadillos, lenguas and músicos, and in semi-frozen pastries, mousses and truffles.

Depending on the time of year, they also offer chocolates, nougat, tea biscuits, panellets, roscones de Reyes, rubiols and ice cream.