Patience. We make everything here.
It’s written on the board outside the Bruniquer shop: every loaf we bake is made with sourdough and a long fermentation, so it keeps longer and is more nourishing, tastier and easier to digest.
We work with 100% organic flours, chosen for their quality and for original varieties with character, which is why there’s a special bread every day of the week: tomato, spelt, buckwheat, walnut, olive, kamut.
We also bake a gluten-free bread, made with buckwheat flour, rice flour and quinoa flour, and a variety of seeds.
Alex is from Uzès, in the south of France. He trained as a baker for four years and has worked in Australia, New Zealand and Sweden. Walking through the neighbourhood, the Flor de Gràcia shopfront caught his eye.
He values organic flours and artisanal methods. In his words, the early mornings aren’t so hard when you work with passion.
María was born in Oaxaca and studied gastronomy in Puebla, where she found her passion for bread. After a six-month pastry internship in Barcelona she came back to Gràcia, and her cousin took her to her favourite bakery: Flor de Gràcia.
Her next dream: a bakery in Mexico and a taquería in Barcelona.