The mill, the heart of Cal Mossèn, with the repose of corn, water and fire. In the new website of Cal Mossèn 1847 you will find all the secrets of the best bread.

Cal Mossèn’s Coca bread, after many years of hard work, has come a long way from the heart of Osona to the finest establishments around the world. The chefs of the best international hotels and restaurants appreciate its quality and offer it to their clients, giving them a gourmet experience.

Cal Mossèn’s Coca bread is a perfect base to accompany the main dishes of traditional Catalan cuisine. From a escalivada or a botifarra with “seques”, to a table of ham or cheese or even with beef or tuna. And with more innovative creations? Well, too! The limit is in the chef’s imagination.

Likewise, Coca de Cal Mossèn is also perfect for making a simpler dish: a good toast with tomato, with good olive oil and a pinch of salt. Which option do you prefer?

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.

Bread has been the food of humanity since time immemorial, a philosophy that combines pleasure and knowledge. The process of making bread cultivates a sense of taste and gives dignity not only to food, but to natural products. As the Coca de Cal Mossèn claims, the development of traditional and quality bread promotes the safeguarding of the food heritage and the culinary traditions linked to the territory.

At Cal Mossèn our daily task is to preserve the essence of the past and enhance its virtues. Taking advantage of the experience of our parents and the knowledge they have given us, we try to contribute our effort, to offer a quality artisanal bread.

This can be achieved by loving and spoiling our coca bread. Through constant work, acquired experience and a process of research and incessant technical innovation. A mixture of tradition and contemporaneity and a bit of culinary poetry that should be managed in the right way.

Cal Mossèn wish you a happy Sant Jordi’s Day!

Unlike other cocas or breads, Cal Mossèn’s Coca Bread is not sold in bakeries or small establishments, but we have oriented our production towards restoration. We offer an exclusive, comprehensive service with all the guarantees of high quality.

As ambassadors of the Coca de Mossèn Cinto, we look for excellence and our product is made every day in the workshop, on demand, by hand, with natural ingredients and in very small batches, of no more than fifty units.

It is undeniable that Cal Mossèn’s Coca Bread has a distinctive personality. We can recognize it by its crunchy crust, the crumb of spongy texture and its unique flavor and as before, between sweet and salty.

So simple and so complex at the same time. Cal Mossèn’s Coca Bread results from a manual manufacturing process, which requires great dedication, many hours and passion. At the same time, it is a perfect Coca to make a good bread with tomato, with a little olive oil and a pinch of salt. A simple recipe that allows you to appreciate all the qualities of Coca de Cal Mossèn.