Emili Feliu (Barcelona, 1968) says that he follows to the letter the recipe written down by the baker Eduard Crespo, from the Balmes bakery, the creator of Sant Jordi bread. And with this recipe, and mastery, he has won, for the third time, the competition for the best Sant Jordi bread organized by the Panàtics association. "I have adapted the bread dough, because we prepare it with sourdough, the same one we use to make our breads," he explains on the first day of Sant Jordi week. As Sant Jordi is on Thursday, Emili has decided to dose the amount of Sant Jordi breads he will be making: Monday and Tuesday, about thirty; Wednesday, about two hundred, and Thursday, the big day, about eight hundred. He works with the intention of selling a thousand, which they sell for €28.50 per kilo. That is, it is a bread they sell by weight, which varies between two hundred and fifty and three hundred grams. Therefore, the price will be around six to seven euros.

The flag tastes like sobrasada, cheese, and nuts, and we eat it in the form of bread for Sant Jordi while we give (or are given) books and roses. From Bakers to Eduard Crespo and Almela for the creation of Sant Jordi bread, on the one hand, and, on the other, for a girl-gentleman riding a scooter.