Forn de Can Bet

The history of the bakery begins when Antoni Covas Ferrer went to work in Palma when he was only eight years old, learning the baker’s trade in Can Canet. When he was older, already accustomed to city life, his father asked him to return to work in Campos, but he did not want to. At a village festival he met a girl he fell in love with, Antònia Mas Mascaró, and they married.

At the end of the 1940s, the couple opened the bakery with the initial name of Can Covas in Carrer Antoni Maura, but in 1953 they changed location and moved to the current location in Carrer Victòria, where they founded Can Bet, the original name of their parents’ house. Their son Sebastià continued the tradition of the family trade and took over the bakery until his retirement.

The current owner is the third generation of the family to run the business. Jaume Barceló Covas, with a lifetime’s work at the helm of the Can Bet bakery, always striving to offer products and services of the highest quality.

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, such as the “pan de payés” and other special breads made with top quality ingredients. We can also find traditional Mallorcan pastries such as panadas, cocas de verdura (vegetable cakes), etc.

Their speciality is the prim or coca de refús, a bread dough made from raïssons, a typical product made in Campos. Can Bet is one of the few bakeries that still elaborates it today.

In the past, the products were made in a stone oven, but it was later renovated to adapt it to current needs, although some of the machinery of the time has been preserved. The establishment still has the original wooden beams from when the house was built.