Saturday 23 February 2019

Making Ensaimada in Palma - a traditional sweet bread made by coating thinly rolled out sheets of dough with pork lard (which gives rise to the bread's name as the word for pork lard is 'saïm'). The sheets are rolled out on an olive oil coated board then spread with lard before being spun into long cigar-shaped rolls that are coiled and allowed to rise for 24 hours. Then, the whole creation is baked. We had a chance to watch the baker at work in one of Palma's emblematic shops - Fornet de la Soca. The oven in the picture is the oldest in the City and Tomeu Arbona who owns the shop is a collector of old recipes from the Balearic Islands. His bread is part of the Good Bread Route of Spain, one of only 80 bakeries in Spain and the only representative of the Balearics! He's also published a book 'Rebosteria tradicional de Mallorca' covering the pastries and confectionery of Mallorca from the Middle Ages to the 1960s. More about the emblematic shops to come - we visited a handful of these unique, traditional places - from wickerwork to shoes, from toys to handmade glass. But of course, somehow I've ended up focussing on food! #PassionforPalma @passionforpalma @fornetdelasoca #TBIN #TTOT #UNESCO #exploremore #travelawesome #wanderful #writetotravel #luxfood #exploringtheworld #guardiantravelsnaps #mytinyatlas #natgeography #darlingescapes #letsgobeyond #palmademallorca #palma #visitpalma #palmamallorca #presstrip #Mallorca #citybreak #wintertravel #igerspalma #igersbaleares #spaincities