At Cruixent, a new bakery in Poblenou, Josep Anton Ribas serves an intensely fragrant, very fine 'coca' with no large air pockets. The secret comes from years of work as a consultant at a flour mill: a formula that combines wheat and corn flours in addition to natural yeast and a long fermentation period. He also sells all types of bread and baked goods, all of excellent quality.
|Venue name:||Forn Cruixent||Contact:|
|Opening hours:||Daily 7am-9pm.|
|Transport:||Poblenou & Llacuna (M: L4)|