The distinctive personality of Cal Mossèn’s Coca bread

The distinctive personality of Cal Mossèn’s Coca bread

A crunchy crust, a crumb of spongy texture and a flavor between sweet and salty, as before. This is Cal Mossèn’s Coca bread. It can be combined with an infinity of dishes and flavors, even with the most daring ones, but it is the best base of the main dishes of traditional Catalan cuisine, such as an escalivada, a sausage with beans or a table of ham and cheeses. Cal Mossèn’s Coca bread is perfect for…

Cal Mossèn’s Coca bread: perseverance, experience and innovation

Cal Mossèn’s Coca bread: perseverance, experience and innovation

Our daily task at Cal Mossèn is to preserve the essence of the past and enhance its virtues. The experience and knowledge that have been transmitted from generation to generation in the family result in a quality artisan bread, which also adds a great effort and esteem to Cal Mossèn’s Coca bread. Through constant work, acquired experience and a constant process of research and technical innovation, Cal Mossèn’s Coca bread is a mixture of tradition…

Bread, a staple food throughout history

Bread, a staple food throughout history

Bread has been the food of humanity since time immemorial. Cal Mossèn’s Coca bread is a genuine expression of the bakery tradition of the family, as well as patient and artisan work. The current society and its frenetic pace often corner the popular wisdom of things well done, but, curiously, this thought and will is returning to resurface, with organic food, slow food or zero-kilometer products, for example. Following this philosophy, Cal Mossèn’s Coca bread combines…

Cal Mossèn, at Food Experience by Cirera&Cabani

Cal Mossèn, at Food Experience by Cirera&Cabani

Cirera&Cabani is committed to a different catering proposal for social and business events to be a banquet to remember. As it could not be otherwise, they have Cal Mossèn’s Coca Bread to offer their clients the best accompaniments for the different dishes.   The creators of this experience, Neus Cirera and Lali Cabani, want everything to be an authentic gastronomic experience, while they encourage direct contact between producers and guests. Their bet, like Cal Mossèn’s, goes through…