Xavier Barriga

Born into a family of bakers, he began his experience in the world of bread at the age of fourteen in the family business, combining studies with his first bread doughs. And it is there, where from the hand of his father, he acquires his first and valuable basic knowledge about the art of bread. Very soon he discovered his interest in the art of making bread in a traditional way and attended conferences, courses and technical demonstrations to expand his knowledge. Finally, when he turns 23, he leaves the family business to travel to France, Italy, Portugal and Denmark, places where he alternates work with constant training.