Forn de Sa Creu

Ingrained Heritage

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Forn de Sa Creu

 

Considered by many to be the best in Mallorca, the bread from Forn de Sa Creu is one of the best attractions in this municipality. The bread has been baked in a wood-fired oven since its inauguration in 1984, and it is still baked in the same way today.

The oven was opened by Bernat Fullana, who learned the trade in Can Floquet, also in Algaida. Juan Fullana, the current baker and owner with more than 20 years of experience, took over from his father to continue the family tradition.

They are members of the brand “Pan de aquí, horno y tradición” (Bread from here, oven and tradition), which distinguishes the establishments with a bakery that make the different types of bread from the Balearic Islands. In addition to the residents of Algaida, this establishment welcomes people from all over the island, from Palma to Son Servera, passing through Inca or Cala Manada. Despite its well-deserved fame, Mallorcan peasant bread, both white and brown, is not the only speciality of this bakery, as the coca bamba shares the limelight in this sense, without forgetting the coca de apricot. In addition to selling directly from the oven, the bakery also delivers bread to many restaurants, especially in the municipality of Algaida.

Forn de Sa Creu offers a totally handmade product. Because of this, and in order to maintain the same service and quality, Juan only makes the same products as always, with the exception of the ensaimadas, which he has stopped making.

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