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Forn Mistral

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Forn Mistral
©Iván Moreno

Time Out says

The window displays of Forn Mistral are part of Barcelona’s collective memory. The achievements of this historic bakery are archived in a kind of sensorial larder with traditional cakes and pastries (such as 'coca de vidre' and mini 'ensaimadas'), as well as all types of bread. But there’s nothing sentimental about this place that combines skill (tradition) and ideas (innovation). Jaume Bertran is the factotum of the firm, along with his wife, Pilar Martín. Bakeries are big business in the city right now – more than ever before – and a key part of the Mistral dream team are the Bertran siblings: Bibiana (journalist), Andreu (nutritionist) and Clara (IT pro). On the shelves behind the counter, you'll find all the latest trends: kamut, spelt, buckwheat (50% wheat) and rye bread, along with a range of organic wholemeal breads (including saltfree). The company’s origins are in the 19th century and Barcelona’s neighbouring town of Badalona – during the 20th century it moved to different spots in the Catalan capital. Today, and with the name it took from premises in Avinguda Mistral, it’s a landmark in a city where businesses are increasingly homogeneous.

Written by Maria Gorgue


Ronda de Sant Antoni, 96
El Raval
Universitat (M: L1,L2)
Opening hours:
Mon-Sat 7am-9pm; Sun closed.
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