At Cal Mossèn we are committed to the process of revaluing traditional coca bread and, at the same time, proud to see how Coca de Cal Mossèn has come a long way from the heart of Osona. Its quality is highly appreciated by chefs from all over the world and today you can find this coca in selected establishments across the country or also in hotels and restaurants that have wanted to incorporate their letters, giving a gourmet experience to their guests.

The loaf of bread is not achieved only by making the cut, but is the result of the process of preparation and cooking, and depends on the precise moment in which the bread is placed in the oven and if it contains sourdough. The loaf of Coca de Cal Mossèn is almost unique, because of the raw materials we use and the complex elaboration process that we follow. The strength and depth with which the cut is made also influences when forming the loaf, so it is not easy to get one like the Coca de Cal Mossèn!