Bread has been made for three generations in the traditional way: hand kneading, with a slow and careful fermentation and baked in a wood stove. They also prepare typical specialities, like tortes and sponge cakes.
• Opening hours: 9:00 to 13:30 (Monday to Sunday), and 17:00 to 20:00 (Monday to Saturday).
Peasant bred (half and kilo), bread loaf (quarter and half), baguette and whole wheat bread. Specialities are the baker's torte, vegetable pies and sponge cake.
Josep Ma. Farré Ramoneda
C/ Soldevila, 2
C/ Major, 19
25633 Palau de Noguera (Tremp)
Tel.: 973 652 013