Flor de Gràcia Slow Bakery
Our story
A neighbourhood bakery in no hurry.
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A slow bakery on Carrer de Bruniquer
At number 9 Carrer de Bruniquer, in Gràcia, there’s a bakery that introduces itself with one word on its board: patience. The company behind it was set up in June 2021, and the idea has stayed the same since: everything is made here.
Every loaf is made with sourdough and a long fermentation, from 100% organic flours chosen for original varieties with character. That’s why each day of the week has its own special bread, from Monday’s tomato bread to Sunday’s kamut.
“Patience. We make everything here! All our breads are made every day with sourdough and long fermentation, so they keep longer and are more nourishing, tastier and easier to digest.”02
People who came from far away
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; today he bakes here. He says 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 that bread was her thing. 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 is a bakery in Mexico and a taquería in Barcelona.
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What people say
In 2025, 7 Caníbales magazine, walking through Barcelona’s pastry shops, singled out its “excelentes piezas de bollería” — excellent pastries. 7 Caníbales ↗
And this is how customers put it:
«I wanted to come here for a while but every time I try, there was a huge line of people. Now i understand why hehe.»«La gracia del propio barrio, esa mezcla entre producto local, pero con chispa, gente joven, emprendedora, innovadora, lista hace de Flor de Gracia un sitio único.»04
A Solete, summer 2026
In summer 2026, the Guía Repsol gave Flor de Gràcia a Solete, on the recommendation of the actress Natalia de Molina. Crónica Global, La Vanguardia and Betevé all reported it.
«Sueño recurrentemente con sus ‘rolls’ de canela. Cada vez que voy a Barcelona hago una parada obligatoria en Flor de Gracia.»The bakery thanked Natalia de Molina, the Guía Repsol, its team and everyone who supports it on Instagram:
«Todo lo que hacemos nace del amor y del cariño, con muchas ganas de cuidar cada detalle. Este Solete es de todos nosotros.»
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Today, two shops in Gràcia
The bakery at Bruniquer, 9 and the shop at Joan Blanques, 32. The same bread, the same patience.