Forn Can Simó

The history of Forn Can Simó began when Guillem Simó started working as an apprentice in the oven of Ca n’Àngela in Sa Pobla. Once he had learned the trade, together with his wife, Bàrbara Gost, they took over the Can Panxa oven, which was in Carrer de la Lluna and belonged to L’amo en Toni Panxa, who was also well known in the village. Guillem remembers that at that time he used to deliver ensaimadas by bicycle to the bars in the square, which he would place on a wooden board.

In 1977 they inaugurated the bakery in Gran street, after doing some work to adapt the premises. There they provided the locals with freshly baked bread from the wood-fired oven, and where they still work today to offer their customers some of the best bread by far.

Since 2008 their daughter, Aina Simó Gost, has run the business. Together with her husband, Pau Bonnin, they work in the bakery, where they are in charge of making the bread, among other things. They continue with the same tradition and have always made the same pastry products.

They are members of the brand ‘Pa d’aquí, forn i tradició’, which distinguishes the establishments with a bakery that make the different types of bread of the Balearic Islands. In addition to bread, they make traditional pastries, both savoury and sweet. In fact, one of their specialities is ensaimadas. As it could not be otherwise in an oven in Sa Pobla, the espinagades stand out, as well as panades, rubiols and crespells, among others.

New lifestyles and the increase in the price of raw materials have meant that the business has changed a lot and that it is difficult to stay in the market compared to previous years. Even so, this couple runs the bakery with great enthusiasm, where they work with dedication and effort. Can Simó still has the old oven, although now they do not use wood, but a burner that heats the stone with the flame. Inside the bakery, the essence of a traditional oven is maintained.