Forn de Baix

In 1850, Gabriel Pou founded Forn de Baix, which has been passed down from father to son for five generations. Nowadays, his great-granddaughter Ana Mari Pou and Pedro Coll run the company with the same enthusiasm as always, which has endured over time, since it is a family business that has grown through effort and dedication.

Maintaining the baking tradition of the centuries-old ovens of Mallorca, Forn de Baix preserves the classic recipes that have earned it recognition, while at the same time offering different options adapted to modern times.

Thus, this family bakery is renowned for the popular cardinals de Lloseta, desserts so fine and tasty that they practically melt in your mouth, with a patent that belongs exclusively to Forn de Baix. The original recipe for cardinals is made with two layers of sponge cake and meringue, with a central filling of whipped cream and a touch of cherry brandy.

They are members of the “Pa d’aquí, forn i tradició” brand, which distinguishes establishments with a bakery that make the different types of bread from the Balearic Islands. The bakery is never short of traditional sourdough bread, puff pastry coca, doblegats, vegetable cocas, trempó or a variety of other cakes.