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!

Last Monday, Molí de la Calvària hosted a unique gastronomic experience, together with different producers and distributors of gourmet products. A group of professionals from the world of gastronomy and catering participated in the day, which focused on a breakfast that facilitated relations between them and fostered the synergies between the different companies attending. Cal Mossèn offered a tasting of Coca de Cal Mossèn, which matched perfectly with the different products presented there.

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The architecture of your dream is fragile and eternal, ductile and with character, with memory and elusive. As much as that which nourishes it, veins of water that come from afar and make their way. Visit the new website of Cal Mossèn 1847 and discover all the secrets of Cal Mossèn bread.

This Sunday, July 22nd, Calldetenes celebrates the ninth Festa del Batre, in which Cal Mossèn will participate by opening the doors of the workshop. With the aim of recovering the batter of wheat and local heritage, the municipality organizes workshops and activities related to this traditional field task.

Clients and friends of Cal Mossèn are invited to see the demonstrations and try the traditional tasks of harvest, in a participatory day, from the hand of experienced farmers.

Cal Mossèn participates in the ninth edition of the Festa del Batre de Calldetenes to recover the tradition of wheat shake and local heritage. One more year, the municipality of the Osona region hosts this Sunday, July 22nd, in the Molí de la Calvaria, different workshops and activities related to the process of traditional wheat whipping.

Clients and friends of Cal Mossèn are invited to see the demonstrations and try the traditional collection tasks, in a participatory day, with the help of experienced farmers.

The work will begin at 9 o’clock in the morning on the paved esplanade of the old mill of Calvaria, undoing the wheat that is obtained from the harvest. The whipping, which will be done with horses and mules, will follow the four phases proper to the beating before the appearance of the machinery: stop the batter, beat, make the haystack and winnow.

In the afternoon, thanks to the strength of the water, the grain obtained will be ground and transformed into optimum flour for the preparation of food, such as bread. On this occasion, Cal Mossèn participates opening the worktop’s doors. The Festa del Batre has the collaboration of different entities of the town and is organized by the City Council of Calldetenes and the Ecomuseu del Blat.

Cal Mossèn’s Coca bread can only be obtained if we set the bar very high. It is the only way to satisfy the most exclusive palates that value our coca. That is why we want to control all the steps: from buying the flour, prepared exclusively for us, to delivering the orders to the kitchens of our customers.

You are submerged within an ocean. A golden sea that extends as far as the eye can see. The spikes move like waves. Wheat is the salt of life. Do you already know the new website of Cal Mossèn 1847?

Bread is the food of humanity for millions of years and is an excellent product that can be tested new ways of doing and culinary trends, such as the current slow food or zero-kilometer food. It is a philosophy that cultivates the sense of taste and gives dignity to food and natural products.

The Mill is the center of the world. After going around and observing, feeling and smelling, you think and experience… and return home to the mill.