Cal Mossèn’s coca bread always seeks excellence and that is why the cocas are made daily in the workshop by hand and on request, with natural ingredients and a maximum of fifty units.

These conditions allow us to move away from overexploitation, maintaining an exhaustive quality control to preserve the properties of fresh bread. Because coca is made naturally, it is a product with live microorganisms and, therefore, it is very difficult to achieve a regularity without using additives or preservation processes.

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