Forn de Llesp

Founded in the 50s, the bakery has operated uninterruptedly and maintains the spirit of the beginning, manual work and artisanal quality. The oven was founded by Ramon Castells in 1950 and operated next to it a grinding wheel. Since June 2012, Forn de Llesp has been certified as a Protected Geographical Indication (PGI) by the Generalitat de Catalunya for its bread, which has been handcrafted for more than 50 years

The oven has been running uninterruptedly ever since. Nothing structural has been changed from the beginning, only a few improvements have been made, but the spirit of the beginning, the manual work and the quality of craftsmanship are maintained.

Characteristics and curiosities
The characteristics of the premises are a Spanish-type wood-fired oven (not Moorish), with the shotgun (the place where the fire is made and the wood is burned) on one side, the mouth (the entrance of the bread) in the middle and the shot (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 mowing), even the cabinets where the bread rests and ferments are not mechanized.

The total bread-making time from the time the kneading machine is turned on until it comes out of the oven is approximately five hours and the bread is ready to sell from 11 a.m. onwards.

The old grinding wheel, in disuse, is still standing next to the oven.

Products
Half-kilo bar (0.5 kg)
Bread of kilo and a half (1.5 kg)
Sugar cakes (in season)
Coques de recapte (in season)