Forn Formentor

When Ramón Cerdà opened Forn Can Ramon in 1942, he had a great deal of experience as a baker, having worked in the Can Payeras bakery in Port de Pollença and in others in Muro and Sa Pobla. His speciality was brown bread, which is why the Hotel Formentor and the Hotel Molins in Cala Sant Vicenç came to fetch the bread during the low season.

This very special recipe was passed down from father to son and today Toni Cerdà Campomar continues to make this very special bread, which even people from other villages in the surrounding area come to pick up. His father was also the first to make wholemeal bread in Pollença and then he used to go around the houses in l’Horta to deliver it by bicycle. That is why, when the mansion of Can Marimon on the road to Ternelles was inaugurated, he was commissioned to cook the food and Toni still remembers the roast suckling pigs that came out of the oven. He knew all his life that he would be a baker to follow in his father’s footsteps, and from a very young age he began to help him when he left school. It was his father who taught him how to bake ensaimadas and with whom he learned the most, as he was a great master baker, although he also worked in other bakeries in the area.

In Pollença he is known as Ramon de Can Marquet and is the only bakery in the village where you can find llonguets or French rolls. They also make the typical quesadillas (formatjades) and other specialities such as ensaimadas. Toni enjoys the solitude of the early morning when he can work in peace and quiet and concentrate on his creations. He also likes to see the results of the llonguets, ensaimadas or bread once they are baked. In 1999, he moved the oven to its current location.