Jordi Morera

"Growing up in a bakery family has its pros and cons, like everything in life. On the one hand, you learn to love this profession and understand that more than a product, bread is food. On the other hand, you have to spend more than one summer making croissants ... Welcome penance !, I think now.   As I have told you, the walls of the house have always breathed water and flour, specifically since 1888, the date of the first written document on the workshop, a record of a tax payment. In those days, the women of the house wore the trousers in the workshops (and it still is today, I assure you), that's why L'Espiga d'Or was known as the Genoveva oven, my great-great-grandmother . A woman with character and a strong personality. We still keep the order books and pending notes from the beginning of the last century. From then until today the workshop and the bread have evolved exponentially and today we return to the essence of before. And it is that as they say, progress, many times, lies in looking back."