Sourdough baguette

Sourdough baguette

1,65
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Bisbalenc

Bisbalenc

3,85
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Cupcake bag 4 units

Cupcake bag 4 units

7,80
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Bag chocolate cupcakes 4 units

Bag chocolate cupcakes 4 units

7,80
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Brioche

Brioche

1,80
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French brioche

French brioche

2,25
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Brioche tête with cream and orange

Brioche tête with cream and orange

2,85
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Cake Damero (700gr. approx.)

Cake Damero (700gr. approx.)

17,40
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Lemon cake (280gr. approx.)

Lemon cake (280gr. approx.)

13,80
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Box of diplomats (42 units approx.)

Box of diplomats (42 units approx.)

20,90
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Coca de Llavaneres

Coca de Llavaneres

38,55
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Almond croissant

Almond croissant

2,50
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Butter croissant

Butter croissant

1,80
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Small butter croissant

Small butter croissant

1,45
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Chocolate croissant

Chocolate croissant

2,20
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Ensaimada

Ensaimada

2,15
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Ensaimada petita

Ensaimada petita

1,55
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Financial (10 units)

Financial (10 units)

14,50
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Melindros (10 units)

Melindros (10 units)

6,55
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Melindros and drinking chocolate

Melindros and drinking chocolate

16,00
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Enter the world of pastries Baixas It's quite an experience. Made with the best ingredients that guarantee noble and pure flavors, and respecting your health to the maximum: high quality butter and organic flour.

In general, we look for completely airy and light doughs that give off an intense and captivating aroma.  Inside, silky and fluffy textures unfold with honeycomb crumbs that identify a perfect fermentation. The crispy and golden exterior reminds us that our cooking provides an exquisite appearance, very attractive.

The bite is a crunchy and fluffy emulsion that evokes a manteous, noble and light flavor.

Indeed, our pastries are pure craftsmanship. The effort of the team to produce each piece is enormous. All the products we offer are homemade every day, even the ensaimada that exerts a real complexity.  We cook a good part of our pastries in two strokes so that it is always in the most optimal condition possible.

In short, a very honest and healthy proposal that avoids any industrial product.

"Our croissant is prestige" – Anthony Audebaud

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