The scent of toasted butter and caramelized sugar has the power to bring any morning stroll to a screeching halt. In those narrow streets where the asphalt is just waking up, the metal shutters rise to reveal workspaces operating at full capacity before dawn.
That’s where you’ll find A27 Bakehouse, a bakery in the Raval neighborhood specializing in creative pastries and sourdough-based creations. At the helm of the project is David, who has been shaping these creations for seven years and whose offerings have captured everyone’s attention.
Limited production and filled pastries
The shop’s main rule is strict: the batches go out first thing in the morning and there are no restocks. When the display case runs out, they close up shop. This dynamic means you’ll need to plan your visit for the morning to find the full selection of their menu.
Among its most striking offerings is a two-tone laminated puff pastry. When cut open, the interior reveals a dense brownie base accompanied by white cream. Those seeking more traditional flavors can also enjoy juicy cinnamon rolls covered in a thick layer of icing.
Reddish doughs and Parisian flan
The craftsmanship is evident in the visual variety and textures lining the counter. Standout items include reddish pastries that crunch when bitten into, adding a pop of color to the trays. Another key recipe is their take on the flan parisien, characterized by a soft interior encased in a thin, golden crust.
To round out the selection, the display cases feature cakes and crown-shaped pastries topped with whole fresh fruits, such as blackberries, strawberries, and raspberries. The single-batch baking method ensures that every piece enjoyed retains the quality and texture of the day’s fresh baking.
