Forn de Can Pere

Forn de Can Pere was opened by Pere Vadell in 1960, in the cellar of the Casa de la Vila, as the founders called it, as they lived in Son Amer. Today the bread is made in the house’s cellar, in the same place where it was made in the past, in Cas Padrins. Practically the entire house still preserves the elements from when the business was opened, such as the wood-fired oven and even a double-door cold room.

The founder learned the trade from a baker from Campos, who also helped them on Saturdays to make the ensaimadas. Later, Pere hired Biel and Nadal, whom he taught. In time, each of them also opened their own bakery, Forn de Can Vadell and Forn de Can Nadal, respectively.

In October 1989, the second generation joined the family, with Antònia Vadell at the helm. Today, the bakery is in the hands of her sons, Pere and Toni, who bake bread just as their grandfather taught them. The three of them run the business and manage the premises.

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. They are known for their bread and pastries, as well as ensaimadas and other traditional products.