L'ESPIGA D'OR - Jordi Morera Baker

 

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.

 

Ubicacions:

L'Espiga D'Or - Jordi Morera
L'Espiga D'Or - Jordi Morera
L'Espiga D'Or - Jordi Morera

 

Jordi Morera Baker - L'Epiga D' Or - Cultura del pa
Front side of the old “La Espiga de Oro” bakery/shop (1954), the child pictured is my father, along with “Alberta”, my grandmother. Curiously, we see the poster sign in Spanish. You can see a group of small breads similar to bagels or Vienna’s bread + other bread with fun shapes like scissors and sticks. These pieces are an example of the first bread bakers who could do beyond common bread (which was regulated by the government). A luxury for that time.

 

Jordi Morera Baker - L'Epiga D' Or - Cultura del pa
Photo taken in 1936. This wood fire oven was the ‘father’ of today’s oven at L’Espiga D’or. Was built during the Spanish civil war, and was 4 meters long, with just one direct fire system.

 

Jordi Morera Baker - L'Epiga D' Or - Cultura del pa
Picture taken in the 70s. We show how moved bread oven dry farms and farmhouses to feed the animals. The bread ever thrown!

 

Jordi Morera Baker - L'Epiga D' Or - Cultura del pa
Picture taken in the 50s. The boy in the picture… my father Jordi posing with a classic a bunch of Easter rolls (Pascua), and the first chocolate cakes that were made.

 

Jordi Morera Baker - L'Epiga D' Or - Cultura del pa
Picture taken in the 50s, the old workshop. We can see a kneading machine helical ‘Sauser’ of kneaded very slow (half an hour), and the classic wooden boat, which has a can with bread sticks on, and where the mass of the volcano mixer, for resting and then begin to divide it.

 

Jordi Morera Baker
2014 – Jordi Morera – 5th. generation of bakers in action.