The first Baluard bread oven, Anna Bellsolà inaugurated it in 2007. He named it Baluard because it's located on this street in the Barceloneta neighborhood, across from the market. Today, there are twelve bakeries, distributed throughout all the neighborhoods of Barcelona, where the breads and pastries that have made them so popular from the very beginning are delivered. Today, we'll explain how to make the San Juan cake they make every year at home.

On Verdi Street in Barcelona, ​​almost opposite the Verdi cinemas, is the amusingly named Morreig pastry shop. The first step you take kisses you with a buttery aroma. I tell the pastry chef, Matthieu Atzenhoffer, born in Haguenau (Alsace), whose name is Kissing It's funny for a pastry shop that sells ice cream, croissants, and now, for St. John's Day, cakes and ice cream cakes, this summer's big new addition. Atzenhoffer is dressed in a white jacket, like a chef, with the colors of the French flag on the collar. "The name was suggested to us by an agency we asked for help, because we weren't convinced by any of them, and when they told us, we thought it was appropriate because the concept combines the pastries we make with ice cream, our only two specialties," he says. He also confesses that the word snogging I hadn't met her before, because she's been in Catalonia for twelve years. And then we move on to another topic, the reason for her attire, because she noticed I was paying attention: when she was already living in Barcelona, ​​she took the exam in France for the most prestigious master craftsmanship qualification, which a minister studied for in 2019. The government obtained this qualification at the Sorbonne University. The pastry chef takes pride in the qualification, hence his official attire for work.

The pastry chef Èric Ortuño, from L' Atelier de Barcelona, explains how to prepare at home the classic coca de San Juan, with custard and with cherries. Ortuño follows a family recipe, from his children's grandmother, and makes it with sourdough.