Horno de Llesp

Founded in the 1950s, the oven has been in continuous operation and maintains the spirit of its beginnings, manual work and artisan quality. The oven was founded by Ramón Castells in 1950 and worked next to a mill. Since June 2012, the Llesp Oven has been certified as a Protected Geographical Indication (PGI) by the Generalitat de Catalunya for its bread, which has been handmade for over 50 years The oven has been in continuous operation ever since. Nothing has been changed in its structure since the beginning, only some improvements have been made, but the spirit of the beginning, the manual work and the artisan quality have been maintained.

Characteristics

The characteristics of the premises are a Spanish type wood-fired oven (not Moorish), with the escopeta (the place where the fire is made and the wood is burnt) on one side, the boca (the entrance of the bread) in the middle and the tiro (the smoke outlet) on the other side. The hydraulic kneading machine is the only machine in the oven, the rest of the process is done manually (cutting, weighing and kneading), even the cupboards where the bread rests and ferments are not mechanised. The total time it takes to make the bread from the time the kneading machine is started until it comes out of the oven is approximately five hours, and the bread is ready for sale from 11 a.m. onwards. The old mill, which is no longer in use, still stands next to the oven.

Products

Half-kilo loaf (0.5 kg)
One and a half kilo loaf (1.5 kg)
Sugar cakes (in season)
Cocas de recapte (in season)