Coca de Folgueroles® is a family baking tradition, a patient artisan craft in contrast to the frenetic pace of modern industrial production. Traditional know-how is the key ingredient in baking our coca.
We make Coca de Folgueroles® from selected 100% natural raw materials in order to create an original quality product.
Selected flour and yeast in our dough ensures the quality of the end product. We only use specific flour and yeast to ensure the quality of our Coca de Folgueroles®.
We knead the dough by hand and shape it. We let it ferment and score it. Then we pull each piece out by hand, following the traditional technique our parents taught us, preventing elimination of secondary fermentation air pockets, so as to keep the distinctive texture of Coca de Folgueroles®.
A good coca takes time. That's why we let our dough ferment over eight hours before baking.
Our fresh product is made by hand in limited batches. We control the number of cocas in each bake. Fifty cocas in each batch is the right number to ensure quality even for large production runs.
Once baked, the product has to be kept fresh. We wrap the cocas in paper and keep them in cardboard boxes containing 10 - 15 units. We offer a daily delivery service to provide you with the best coca for your meals every day.
Traditional methods and patience are needed to make Coca de Folgueroles®. A distinctive coca, well-known for its crunchy crust, porous crumb and unique taste.