Forn Ca’n Toni

The history of this traditional oven dates to the 19th century, specifically to 1858, when Francesc Crespí Esteva took it over. Throughout all these years, the bakery has been taken over by several successive heads of the family, in and out of the founding family, until it passed into the hands of the current baker, Toni Ramis Miralles, Dimoni, and Francisca Florit Genovart in 2008.

For decades the bakery was known in Sineu as Can Guillemet, named after Guillem Crespí Gayà, Guillemet, son of the founder. During the Civil War, the oven was run by Toni Oliver Felani and his wife Catalina Font Torrelló, who during this period helped many people in the village who were going hungry, as the ration card was not enough to keep large families afloat. Even now, thanks are extended to their grandson, Biel Oliver Batle.

The Forn de Ca’n Toni still produces breads, ensaimadas and cakes using traditional tools and old recipes. We can also find Garrovetes del Papa, a sweet pastry made with sugar and egg yolk; cocas, elongated pieces of bamba pastry, and borregos, small sponge sweets with aniseed seeds.

They are members of the “Pa d’Aquí, forn i tradició” brand, which distinguishes the establishments with a bakery that make the different types of bread from the Balearic Islands. In addition, they maintain production while respecting the traditional and popular calendar, and make typical sweets for each season, which allows the island’s culinary traditions to be maintained.