Origo Bakery - Baking a Difference
I never get tired of stories about talented people who make a drastic change in their career and start doing something they are passionate about. Recently I had the pleasure to hear another similar story, and this time it was François from one of my absolute favorite bakeries Origo Bakery who shared his.
François had a very successful career at Google, working there for 10 years, including 4 years in San Francisco. His apartment was just next to one of the most famous bakeries in the US, Tartine, famous for their organic goodnesses. François was inspired.
François quit his job and wanted to learn more. He asked to work for free at a prestigious bakery in Paris and gained useful skills. When moving to Barcelona, he found a perfect location to set up his own bakery, and let me tell you: it’s not any old bakery.
François wants to make sure that what he does has a positive impact on sustainability and the environment. Therefore he ONLY uses ancient grains and organic ingredients anything he bakes. He works closely with a farmer close to Gerona, who has dedicated his work to preserving ancient local grains and sustainable, organic farming. Even the salt he uses is organic, from the Ebro delta.
If you are not familiar with the term ancient grains, they are different types of grains that are largely unchanged over the last several hundred years. They are more nutritious than refined grain products, and in Origo, you can be sure that no pesticides or fertilizers have been used in their flours. It has also been observed that many people who are sensitive to gluten can eat certain kinds of ancient grains; however, Origo is not a gluten-free bakery.
When you enter through the shop doors, you can see through large glass windows the bread being baked in the room next door. All the loaves are made by hand (!), and all of them are made with sourdough. The team perfects the recipes to make them just right.
A must-try is the sourdough rye bread and a loaf made with an ancient local type of grain variety called Montcada. To be honest, the Montcada is one of the best bread I have had in a LONG time. The crust is perfect, not too thick, the inside is wonderfully fluffy but still juicy, and the taste is perfection. And remember that this bread does not spoil in a day: you can eat them for up to a week (but good luck trying to keep them that long, I ate mine in a day..!). I am also a big fan of the gluten-free bread: a loaf made with nuts and seeds that is unlike any GF bread I’ve had, so very soft and flavorful.
On my last visit, Origo Bakery presented plenty of news. They are now doing ferments such as kimchi and sauerkraut that are very popular, and disappear quickly from the shelves.
Another exciting piece of news is that Origo is also making sandwiches, fresh every day! Each day they have one meat and one veggie option. And these are not just any sandwiches: I’m not sure I’ve seen anything like this in Barcelona, to be honest. These are HUGE and absolutely packed with yummy stuff, just like a proper sandwich should be.
Origo is the only bakery fully dedicated to ancient grains in Barcelona, and in addition to making a difference for our planet they also make a big difference on our dinner tables..! Go and visit them and have a chat and buy yourself a loaf or two, you will not be disappointed.
Address: Origo Bakery, Carrer de Milà i Fontanals 9, Gracia, Barcelona.