Fornet de la Soca

Fornet de la Soca is a bakery in Palma de Mallorca, Spain, located at Plaça de Weyler, number 9, in a 19th-century building that preserves a modernist wooden façade with a central winged dragon. The name comes from a children's story that founders Tomeu Arbona and María José Orero used to tell their two children. More than a conventional bakery, it describes itself as a space for research, recovery and promotion of Mallorcan gastronomy, drawing many recipes from convents and private recipe collections. The bakery produces five different classes of bread daily using Mallorcan flours recovered from the past, such as blat vestit and blat de xeixa. Its breads have been included among the best in Spain in the Ruta del Buen Pan. Its repertoire also includes coixins imperials, cakes once made by the nuns of the Concepció; canyalons, pasta filled with homemade cream; entrunyellada, a braided ensaïmada; panades de quaresma de carxofa, originally from the Son Tei estate near Puig de Sant Nofre between Sant Joan and Sineu; and the pandes dels ermitans de Valldemossa, filled with cod and vegetables. Among its specialties are medieval pastelons, religious pastry pieces, Arab and Jewish sweets, popular preparations and elaborations from the island's noble houses. Tomeu Arbona traces the research to an 18th-century recipe book by the Augustinian friar Fray Jaume Martí, later expanded with manuscripts from manor houses and a study by Archduke Ludwig Salvator, who lived in Mallorca in the 19th century. The first establishment opened in 2010 on Carrer de Sant Jaume. In 2014, needing more space, the business moved to the forn de Sa Llotgeta, and four years later it settled in the antic Forn des Teatre, one of the city's best-known and oldest bakeries, existing since 1916. In 2020 a second shop opened at Can Corbella, a neo-Mudéjar building and example of Mallorcan modernism. On 24 July 2024, by resolution no. 7460 of the Ajuntament de Palma, it was maintained as a Comerç Emblemàtic (category 1A) in the approval of the 2024 Catalogue of Emblematic Establishments.

Fornet de la Soca, formerly known as the antic Forn des Teatre, is located at Plaça de Weyler, number 9, in Palma, Mallorca. The name is taken from a children's story that Tomeu Arbona and María José told their two children. It is a bakery that not only sells quality products but is also a space for research, recovery and promotion of Mallorcan gastronomy. Many of the recipes are recovered from convents and other private recipe collections. Every day they make five different classes of bread with different Mallorcan flours recovered from the past, such as blat vestit and blat de xeixa. Their breads are included among the best in the country in the Ruta del Buen Pan of Spain. There one can also find coixins imperials, cakes formerly made by the nuns of the Concepció; canyalons (pasta filled with homemade cream); entrunyellada (braided ensaïmada); panades de quaresma de carxofa (originally from the Son Tei estate, near Puig de Sant Nofre, between the municipalities of Sant Joan and Sineu, Mallorca); and the pandes dels ermitans de Valldemossa, which contain cod and vegetables. It should be noted that among the specialties of Fornet de la Soca are medieval pastelons, pieces of religious pastry, Arab and Jewish sweets, popular preparations and elaborations typical of the island's noble houses. Tomeu Arbona says that his journeys began with an 18th-century recipe book by the Augustinian friar Fray Jaume Martí; later he expanded the research with other manuscripts from manor houses. Later he found a study made by Archduke Ludwig Salvator, who lived in Mallorca during the 19th century. In 2010, on Carrer de Sant Jaume, the first establishment of Tomeu Arbona and María José Orero opened. Years later, in 2014, as they needed a larger place, they moved to the forn de Sa Llotgeta. Finally, four years later, they settled in the antic Forn des Teatre, one of the best-known and oldest bakeries in the city, which had existed since 1916. And in 2020 they inaugurated a second shop at Can Corbella, a neo-Mudéjar building, an example of Mallorcan modernism. It is located in a 19th-century building that preserves the modernist wooden façade, in which a central winged dragon stands out. It also preserves the old name of the bakery and the name Jaume Alemany, founder of the establishment. On 24 July 2024 (resolution no. 7460, Ajuntament de Palma) it was maintained as a Comerç Emblemàtic (category 1A) in the approval of the 2024 Catalogue of Emblematic Establishments.

• First establishment opened on Carrer de Sant Jaume by Tomeu Arbona and María José Orero.

• Moved to the forn de Sa Llotgeta due to need for more space.

• Settled in the antic Forn des Teatre, a bakery existing since 1916.

• Opened a second shop at Can Corbella, a neo-Mudéjar building.

• Maintained as Comerç Emblemàtic (category 1A) by resolution no. 7460 of the Ajuntament de Palma.

A bakery and research space dedicated to the recovery and promotion of Mallorcan gastronomy, using historic recipes and local flours.

• Daily breads

  Five different classes of bread made daily with recovered Mallorcan flours such as blat vestit and blat de xeixa.

• coixins imperials

  Cakes formerly made by the nuns of the Concepció.

• canyalons

  Pasta filled with homemade cream.

• entrunyellada

  Braided ensaïmada.

• panades de quaresma de carxofa

  Lenten artichoke panades originally from the Son Tei estate near Puig de Sant Nofre, between Sant Joan and Sineu, Mallorca.

• pandes dels ermitans de Valldemossa

  Breads of the hermits of Valldemossa, containing cod and vegetables.

• pastelons medievals

  Medieval pastries among the specialties.

1. 1Fornet de la Socawikidata.org
2. 2Fornet de la Socaca.wikipedia.org
3. 3Fornet de la Socaweb.palmaactiva.com