In Madrid they make very good bread.

And many of those workshops are commanded by women.

We dive into these businesses to discover

fascinating stories of entrepreneurs

who have taken their

commitment to their quality and healthy product to another level.

The interior of Babbete's oven.

Before dedicating herself body and soul to El horno de Babette, Beatriz Echeverría spent her time in sports journalism.

And as a result of that passion for communication

, she is now dedicated to talking about bread as editor-in-chief of PAN magazine and, to a lesser extent, "with a podcast

that I would like to continue with, even if I have little time", as she herself admits. , "to explain the benefits it has and there are many".

With five stores open in the capital, this company has established itself as a reference space in its sector.

"In the end, the important thing is that you like what you make," says Beatriz, who comments that

the most demanded products are the seed loaf, rye bread and a baguette that seduces those who try it for the first time.

“People tell us that our breads are very authentic.

That is achieved based on the work and the time you dedicate to it.

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Timi, together with his partner, Joaquín, in the workshop.

At AlmaNomad, the idea of ​​bringing joy to its customers every time they pass through the door of the premises is always very present.

Timi Argyelan is a Hungarian who feels “very privileged to do what I do.

Above all, seeing the reaction of the people when they come to buy our bread ».

Those made with rye and spelt are a hit among the residents of Plaza de Olavide, where this place is located, which usually sells around 150 kilos of bread daily.

Timi, who understands Spanish although she doesn't usually speak it, explains that she is glad that “bread has finally been placed at the center of gastronomy.

For five years or so, even restaurants have realized this and take care of it when you sit at the table.

We are also careful when presenting our products.”

Begoña San Pedro, who has been in the trade for more than 20 years, poses in her Madreamiga workshop.

For her part, Begoña San Pedro is in charge of Madreamiga.

With 20 years of trade behind him despite his youth, he points out that "now's customers know how to appreciate bread.

It is no longer that "it only serves to accompany food", but it is almost another dish.

What started as a fashion has stayed with us and it seems that it will be like that for a long time ».

With

three stores open in Madrid

, Begoña points out among her greatest successes (in addition to some roscones that are among the most valued and awarded each year in the city) the bar, the seed bread and the "classic stone-ground semi-whole wheat ».

Asked if he's able to tune out his work, he explains with a laugh that

He does not dream of the elaborations he makes, but he does love a world "that demands a lot and is hard behind closed doors."

Interior of Amasa.

At Amasa,

more than 30 varieties of breads are baked every day based on organic ingredients, made 100% with sourdough and long fermentation processes

.

An offer that can be tasted inside the Chamartín Market and in two stores in Majadahonda and Las Rozas, where Silene da Rocha opts for traditional recipes (in which there is no lack of Brazilian influences from this former MasterChef contestant) to prepare

proposals special ones to which he adds olives and thyme or onion and coriander

, as well as others with special flours without white wheat or the white bread that is so much in demand.

Hazelnut bread, almonds, prunes and figs.

At Vanille Bakery Lab, Carolina Márquez and Leticia Junco succeed with a very wide offer that goes from the

traditional whites to the most specific, such as spelt, buckwheat, rye, corn or whole grains.

"In love and hooked" to their work, these two entrepreneurs are committed to quality and how to improve or develop their products.

According to the criteria of The Trust Project

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