The artisan bakery and pastry shop of Andrea Forte and Mila González, located at Avenida Rei en Jaume, 24 in Meliana, stands out for its use of sourdough, organic flours, and long fermentations. Their products, made with seasonal and local ingredients, aim to offer an authentic and natural flavor, free from artificial additives or colorants.

Customers can purchase their products directly at the workshop, or find them in restaurants and cafes in Meliana and Valencia. They also sell through their website, Instagram, and a Whatsapp broadcast channel. Additionally, they offer the option to pick up orders at their collaborating point Mengem, always working by order to ensure freshness and quality.

Regarding their personal preferences, Andrea, who is in charge of cooking at home, usually prepares handmade pasta or risotto for guests. Their connection to agriculture and nature, inherited from their families, has influenced their decision not to waste food and to grow their own. They believe that the food of the future should be more conscious and respectful of the environment, producers, and consumers, and that access to healthy food should be universal.

Among their recent gastronomic discoveries, they highlight some French wines from Ournac Frères. If they had to save only one food, they would choose chocolate, coffee, and cheese, as they declare themselves addicted to these three products. Their latest gastronomic tribute was La Farrata, a ricotta, rice, cinnamon, and orange cake, typical of Lucera, Italy, Andrea's hometown.

Despite the challenges of the sector, such as bureaucracy and competition from large chains, Andrea and Mila remain firm in their vision. They aspire to a more mature and humane workshop in ten years, where the craft is demanding but with respect and work-life balance. Their goal is to demonstrate that another way of baking is possible, more balanced and sustainable, valuing the origin of each ingredient and the impact of each process.