Sucreria Artesana Mahonesa Can Vallés

The Vallès family, originally from Vinaròs, opened the sweet shop that bears their name in 1932. Unfortunately, the founder of the business and his wife died at the beginning of the Spanish Civil War, and the shop was closed between 1936 and 1939. His son, José Vallès, took over the business once the war was over and continued to make traditional products, many of which were derived from Menorcan confectionery, as well as other products, such as chocolate, sweets and candies that he distributed to small shops. From the 1960s onwards and with the arrival of tourism, Can Vallès began to introduce new products, such as tiramisu, soufflé, mousse cake, among others, in order to adapt to the times.

In 1982, Pascual Vallès, the third owner of the business and grandson of the founder, took over the bakery until 2005, when he handed it over to Joan Alzina, one of his employees. Subsequently, in 2020, Joan Febrer Martí took over and runs the business to this day.

In the 1960s, Sucreria Vallès was a pioneer in the incorporation of natural cream into its confectionery products, as this product was not yet established in Menorca at that time. In fact, until well into the 1980s, when industrialised cream became widespread, they used natural cream imported directly from Barcelona.

Nevertheless, Sucreria Vallès is still committed to enhancing the value of the artisanal production of its products with quality natural ingredients, updating the traditional formulas with scientific rigour, to adapt them to contemporary use.