Pastisseria Artesana Lluís Febrer, an emblematic shop in Menorca, bases its success on traditional production, as well as on its capacity for innovation, which has allowed it to offer differentiated products and provide its customers with more quality and diversity.
In 1982 Lluís Febrer took over from the prestigious Pastisseria Serra where he worked, and together with his family, continued along the same path, preserving the old recipes, working hard and continually expanding his knowledge through training in and outside the Balearic Islands. Since then they have not stopped receiving recognition and affection from their customers. They have been awarded the Onda Cero Gastronomy prize for their contribution to quality gastronomy.
Master Lluís Febrer answers some questions about the trajectory of his patisserie:
– You have combined tradition, craftsmanship and innovation like no one else, both in recipes and in the business model. How have you achieved this balance?
– I was trained in a traditional bakery, a place full of old recipes. When they closed down, I took over the business, which I bought with the bakery’s machinery and utensils, as well as the recipe books. Apart from the training I had received, I had all the information on old recipes which, if it hadn’t been for that, would probably have been lost. My wife, my daughter and I have been training in modern, international patisserie. In this way, we have been able to combine old recipes with what is available today, new materials and our own way of working.
– The gluten-free line is pioneering not only as a business but also in terms of the quality you have achieved from the beginning.
– This line has been the innovation that has characterised us the most and it has also been carried out through extra training. We now have around fifty gluten-free specialities, each of which has a special recipe that we have developed ourselves.
We started preparing these types of dishes 23 years ago because our youngest son was diagnosed with coeliac disease and from that point on, we started researching and testing. At that time there was not the preparation that there is today, and we had to find our own way. It was a real research job that involved trial and error, trying one way and another, until we found a mixture of flours and additives that would balance the product and make it as similar as possible to a gluten-free product. Now we have a lot of experience in all this and we know how to do it.
– And you make orders from Ferreries to the rest of the Balearic Islands and the mainland. You are a reference.
– Yes, the truth is that we have many years of experience, many people come to us and we have long-standing customers who come back year after year. They are our friends because we always try to have a personal relationship with everyone because we like the contact with the public.
– You have also received some distinctions. The most recent one, the Onda Cero awards in the Gastronomy category.
– We were surprised with this award. In the world of Menorcan gastronomy there is a lot of competition, as there are many renowned people and to be recognised is a source of satisfaction and pride.
– What would you say is your speciality?
– In recipes there is always a basic part and another part that we could call “professional secret”. The ensaimada menorquina we elaborate is a reference for which we are recognised. We also have an exclusive recipe given to us by my former teacher, Joan Serra, a prestigious local pastry chef. They are pastries known as “Rocas de Santa Galdana”, which we now call “Rocas del Mestre Serra”. They are tea biscuits made with local produce and are a delight. We hold this recipe in high esteem because we are the only ones who make them. They can only be bought here, in the shop, as they cannot be sent because they break during the journey. You have to come to Menorca to try them.
– What do you like most about your work?
– I like the creative aspect, the combination. In this job you can experiment, try new things, play with the presentation. It’s a job that allows you to express yourself, it’s not a mechanical or repetitive job.
– What are the challenges for the future?
Well, we don’t have very high expectations. I started this business with the family, and my daughter and her husband will continue when we retire. That’s what gives us the most satisfaction, knowing that this work will not end with us, that the brand, the business will continue. Perhaps they too will have to update without losing the artisan essence, and they will make changes according to the circumstances of life.