Producing artisanal filo pastries, sponge cakes, rosquetes and drunk cakes since 1889.
Pastelería Paula, a canarian bakery, has rescued old recipes, created in Tenerife’s kitchens and convents stoves over a century, which have been orally transmitted in their family from generation to generation.
Their committment is to keep the essence of those ancestral recipes, applying at the same time the most innovative techniques to improve the quality of the original cake recipes.
They follow a rigourous handmade process which begins with the careful selection of the ingredients they use, like flour, eggs, butter, or guava. Afterwards, expert hands knead the dough in the bakery to continue the careful cooking and refined packaging.
And so, without the use of any additives or preservatives at all, they obtain our cakes. A traditional and natural product with a unique texture, colour and flavor.
In 2004 the eminent newspaper “Diario de Avisos” gave its gastronomy prize for best pastry to “Paula Confectioners”.
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