Forn de la Pau

The Forn de la Pau is one of the oldest traditional ovens in the centre of Palma, with a documented presence dating back approximately 300 years. In the 1950s, Tomeu Cirer and Joana Vallori bought the premises located on Carrer de la Pau, after which the bakery is named.

As soon as you enter the oven, the black llonguets immediately stand out. Tomeu Cirer, the third generation of the family to run the business, explains that they are made of squid ink.

This is an example of how the Forn de la Pau has been adapting to modern times, from 1729, the year it was founded, to the present day, when Tomeu, his sister Joana and his parents Francisco and Maria combine new dishes with traditional recipes.

They still have the old wood-fired oven, which is more than 200 years old, which gives the products a personal touch. They are committed to traditional artisan confectionery, producing their own typical local products such as llonguets, empanadas, cocarrois, ensaimadas, etc. They have also innovated by introducing products such as wholemeal, wheat, spelt, rye, organic and brown bread, as well as muffins, sweet pies and original products such as the elongated ensaimadas invented by Joana Vallori, the first owner of the Cirer family.

The interior of the shop is notable for the wooden and glass sales counter and the scales, furniture from a bygone era.