Pastisseria el Diamante

The origins of the pastisseria El Diamante date back to 1935 when Eulàlia Román opened the doors of a grocery shop in Josep Maria Quadrado street and sold “Sa Felipa”, a type of meringue cake typical of Ciutadella, as her star product.

There they sold basic food products such as canned food or even sliced ham, “there are still customers who remember that lady with an immaculate white apron cutting the ham”, as her granddaughter Leni Cánovas Anglada, the current owner, says. In addition, at Easter or Christmas, homemade confectionery products were made. It is worth mentioning that Eulàlia ran the business practically alone, with the occasional help of her husband, who was a shoemaker, and her children, Maria and Toni Anglada Roman.

Over the years, the range of products grew with the addition of sweet and savoury products. In the 1950s, Joan Cánovas, the owner’s son-in-law and better known as Nito del Diamante, joined the business and took charge of the bakery, together with his wife Maria Anglada Roman, who attended to the customers with her mother, Eulàlia. In 1961 the first oven was bought and the bakery area was enlarged.

The bakery gained fame and customers, and in 1974 the building in which they had been renting all their lives was acquired for a new refurbishment. The customer service area was given more space and the bakery facilities were improved in order to expand the establishment’s range of products.

In the 1980s, catering services and the supply of pastries to supermarkets began, following the expansion of the business. The briochería was also added to diversify the range of products.

In 2016 Leni Cánovas Anglada and his brother separated the family business, and since then El Diamante has been located exclusively under Ses Voltes. Another reform was carried out to set up a cafeteria and tasting area, also with the idea of making the establishment 100% accessible to all customers.

Today, El Diamante has opened up new marketing channels, such as catering services for hotels in the interior or for the restaurant sector. In addition, they continue to offer sweets such as meringues, ‘felipes’, ‘brazos de gitano’, ‘imperiales’, etc.