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La Espiga Bakehouse
Bakery with its own bakehouse · Zaragoza

The bread comes out at 8:00 and at 17:30

Real sourdough, cold-fermented for twenty-four hours, mixed out the back and baked twice a day. Come at those times and you take it home warm; come at 1:00 pm and you take it home fresh from that morning. What you won't find here is yesterday's bread.

  • Two bakes a day: 8:00 and 17:30
  • Sourdough, 24 hours of fermentation
  • Cakes to order with 48 hours' notice
See the counter and pricesOrder a cake

On Sundays there's a single bake at 8:30 am, and it sells out. To be sure of a loaf, reserve it on Saturday.

How it's made

24 h

of cold fermentation

That's why it repeats less and keeps for three days.

4

ingredients in the loaf

Flour, water, salt and starter. Nothing else.

7

days a week, Sunday included

3

bakers in the bakehouse

Night shift from 3:30 am.

The counter

What's on the counter and what it costs

These are the prices on the sign in the shop. When something sells out, it's out: we don't overbake to throw it away at night, and what's left goes to the neighbourhood association.

Sourdough breads

Out at 8:00 am and 5:30 pm

  • Wheat loafThe classic 4,20 €

    One kilo, thick crust and an open crumb. Keeps three days wrapped in a cloth.

    Allergènes: Gluten

  • Half loaf 2,40 €

    The same dough, half a kilo. The one people living alone take most.

    Allergènes: Gluten

  • Rye and walnut bread 5,10 €

    Rye from Somontano and whole walnuts. Dense, for cheese and for toasting at breakfast.

    Allergènes: Gluten, nuts

  • Country baguette 1,30 €

    Short fermentation, tight crumb. The one for a proper sandwich.

    Allergènes: Gluten

  • Olive oil ciabatta 2,10 €

    With arbequina oil from Bajo Aragón. Excellent for dipping.

    Allergènes: Gluten

Butter pastries

Mornings only, until they run out

  • CroissantFirst to go 1,60 €

    82% butter and three folds. Laminated every night, never frozen.

    Allergènes: Gluten, dairy, egg

  • Chocolate pastry 1,80 €

    With 70% dark chocolate, not cocoa spread.

    Allergènes: Gluten, dairy, egg, soy

  • Ensaimada 1,50 €

    Small, made with lard, dusted as it leaves the oven.

    Allergènes: Gluten, egg

  • Almond puff pastry braidWeekends 9,50 €

    For sharing. Made on Saturdays and Sundays only.

    Allergènes: Gluten, dairy, egg, nuts

Cakes and sweets

In the display case daily; whole cakes to order

  • Baked cheesecake €3.20 · €19 whole

    Creamy inside, no biscuit base. By the slice in the case or whole, six servings.

    Allergènes: Dairy, egg, gluten

  • Carrot cake €3.40 · €22 whole

    With cream cheese frosting and pecans on top.

    Allergènes: Gluten, egg, dairy, nuts

  • Custom birthday cakeTo order from €26

    Sponge, filling and decoration of your choice. From six servings. 48 hours' notice.

    Allergènes: Depends on the filling; detailed when you order

  • Tray of small pastries €14 for half a kilo

    House selection, half a kilo. To take to a family lunch.

    Allergènes: Gluten, egg, dairy, nuts

Allergens: everything is made in the same bakehouse, where gluten, egg, dairy and nuts are handled. We cannot guarantee any product is free of traces. If you need genuinely gluten-free, say so and we'll tell you where to find it: we'd rather lose the sale than gamble with an allergy.

Order in advance

Bake times and opening hours

When the bread comes out

This is the question we get asked most on the phone, so here it is in writing. These are the times the bread leaves the oven: come within the next twenty minutes and you'll take it home warm.

  • Monday to Friday7:00 am – 2:00 pm and 5:00 pm – 8:30 pmBakes at 8:00 am and 5:30 pm · Pastries out at 7:30 am
  • Saturday7:00 am – 2:30 pm and 5:30 pm – 8:30 pmBakes at 8:00 am, 11:00 am and 6:00 pm · Almond braid day
  • Sunday8:30 am – 2:00 pmA single bake at 8:30 am, and it sells out. Reserve on Saturday
  • Public holidays8:30 am – 2:00 pmExcept 25 December and 1 January, when we're closed

The bakehouse starts at 3:30 am. If you walk past and see the lights on, that's why: we're not open yet.

See the counter

The bakehouse

Behind the counter there's a bakehouse, not a freezer

La Espiga was opened by my grandmother in 1971, selling someone else's bread. In 2009 we built the bakehouse behind the shop and since then everything on the counter is made here, twelve metres from where you buy it.

We use a live starter, the same one for sixteen years, and flours milled in Aragón. We ferment for twenty-four hours in the cold because that's what makes bread taste of something and sit better, not because it sounds good. And we bake twice a day instead of once so that people finishing work at five also get warm bread.

  • Flours milled in Aragón, no improvers
  • 24-hour cold fermentation
  • What's left goes to the neighbourhood association, not the bin
See the bake timesPlace an order
Hands kneading a ball of dough on a floured wooden table
1971the year my grandmother opened
Hands decorating a cake with a piping bag
Orders

Cakes, trays and bread for a big lunch

Custom cakes need 48 hours' notice and trays of pastries 24. For a christening or a lunch for twenty, a week is plenty. Tell us how many of you there are, which day and what time you're collecting: we'll talk through the rest on the phone, allergies included.

You pay on collection, in cash or by card. For orders over €80 we ask for half when you confirm, and that comes off the total.

Message on WhatsAppCall the bakehouse

Orders are collected in the shop. We don't deliver: we'd rather the cake arrived in one piece.

What people ask us at the counter

If yours isn't here, tell us and we'll add it.

What time does the bread come out?

On weekdays, at 8:00 am and 5:30 pm. On Saturdays there are three bakes: 8:00 am, 11:00 am and 6:00 pm. On Sundays a single one at 8:30 am, and when it's gone it's gone. Pastries come out earlier, around 7:30 am, and usually vanish within two hours.

Can I reserve a loaf?

Yes, and for Sunday it's the sensible thing to do. Message us on WhatsApp the day before with what you want and what time you're coming, and we'll set it aside with your name on it. There's no charge for reserving; we just ask you to let us know if you can't come.

How much notice does a cake need?

Forty-eight hours for the ones on the list and for custom birthday cakes. If it involves complicated decoration or is for more than twenty people, a week. At Christmas, Valentine's and communion season we fill up early: ask as soon as you can and we'll tell you if there's a slot.

Do you have gluten-free bread?

No, and we won't while this is our bakehouse. Wheat is mixed here every day and there's flour in the air: anything we made would carry traces. If you're coeliac, ask us and we'll tell you which bakehouse nearby genuinely works gluten-free, in a separate room.

How long does sourdough keep?

Three days properly, and up to five for toasting. Keep it cut side down wrapped in a cotton cloth, never in a plastic bag or in the fridge: cold is what makes it rubbery. If you have half a loaf left, freeze it already sliced.

Is there bread left at the end of the day?

Not much, because we deliberately bake tight. Whatever's left at 8:00 pm is sold at half price for the last half hour, and what still remains is collected by the residents' association at 8:30 pm. We don't freeze yesterday's bread to sell it as fresh.

Want to place an order?

Write to us
Where we are

C/ Doctor Cerrada 9, Zaragoza

Two streets from paseo Sagasta. The bakehouse door is the one next to it; if you see it open at six in the morning, say hello.

C/ Doctor Cerrada 9
50005 Zaragoza, Spain
Open in maps+34 600 000 000
Tram
Gran Vía stop, four minutes away
Access
Street-level entrance, no step
Parking
Metered parking on the same street

Orders, reservations and questions

For an order, WhatsApp is quickest: send us a photo of what you have in mind, how many of you there are and which day. We'll come back with the price and with what you need to know about allergens. To reserve Sunday's bread, a message on Saturday is enough.

We reply between bakes, so sometimes it takes us a couple of hours. If it's for today, better to call.