For a record of a tax payment, filed in the “Garraf” County Archive, we know that l’Espiga d’Or was founded in 1888, in the narrow streets of the old town of Vilanova. A bakery is also known by the name of its owner, my “great grandmother Genoveva”, a woman with character and strong personality, and still keep the books of orders i notes outstanding, beginning of the last century. It is worth noting that the family’s baking tradition goes back generations, as Genoveva and her husband Josep learned the trade from their parents, but unfortunately we have no written record of this constancy.
In those days, the Universal Exhibition of Barcelona was a great social and economic event of the moment, the baker was a major job for society, but also very hard and slave. The generational change came from the hand of Toneta and Joan, my great-grandparents. They suffered, just as my beloved grandparents Alberta and Joan, of which still keep some memory sitting on stools old former bakery, extremely turbulent periods, with civil wars, dictatorships, and especially lots and lots of hardship. With a shortage of food and continuous flour, in the old house on Calle Comercio 17, remained protagonist, night after night, the ancestral communion of water, flour, and fire.
My parents, Jordi and Rosa, in the 80s and 90s, in the growth of industrially Bread, were made strong by keeping bread quality regardless of quantity. L’Espiga d’Or was consolidated as a reference for the more purely artisan bread bakers throughout the territory. To reach the growing population of Vilanova, my parents opened four more stores in the city, among which we highlight the old bakery at C/ Soler i Gustems nº10 plaza, which later would become the epicenter of our craftsmanship, after restoring the old wood oven.
To define our “Bakery” vision, Anna my partner and I, web believe we own a modern bakery, but seated on the foundations of more ancestral baking processes. Today we test ourselves everyday within different types of flours and types of breads from around the world, a process that our grandparents were not aware, but the old bakers from other countries used centuries ago. We still love this profession keeping the same tools that my father or my great-grandfather used to make artisan bread… Our heads, hands, heart, and fire.