The project, which has been running for half a year, has transformed traditional bakery management. Instead of maintaining the usual night shifts, the shop opens its doors only on Thursday and Friday afternoons, as well as Saturday mornings, working primarily on demand. This strategy allows production to be adjusted to the actual needs of customers and prevents food waste.
The initiative arose following participation in a training course promoted by the Pla d'Urgell County Council, designed to encourage generational renewal and prevent the disappearance of bakeries in the region. In recent years, the area has lost 12 establishments and others are expected to close due to retirement, making these new openings a key element for local service.
“"The idea of opening a bakery in the afternoon was bold, but the response has been immediate."
The workshop specializes in sourdough breads with long fermentation times and uses local raw materials, such as flour from Maldà and Agramunt, oil from Les Garrigues and La Noguera, and salt from Vilanova de la Sal. Given the success of the proposal, the management has already started a project to expand the facilities, which currently operate with a micro-oven in a small space.
