La Mallorquina is a century-old pastry shop in Madrid's Puerta del Sol. It sells thousands of torrijas every Easter: "The secret is in the bread" The sweet is fermented for 24 hours and then fried in olive pomace oil for a maximum of 30 seconds.
On the holidays of Easter Week (from Holy Thursday to Easter Sunday) about 15,000 are shipped. "Those days are crazy," says one of the clerks at the store that sells the most with almost half of them.