The Balearic government, together with Mallorca bakers' association, have agreed to create a label to recognise authentic local bread, the 'Pa d'Aquí, forn i tradició' ('Bread from here, oven and tradition') distinctive.
Bakeries producing bread in Mallorca following artisanal and traditional techniques will be identified with the label. They will need to have their own oven and at least 70% of their products must be made on site. Around 600 local bakeries will have access to the distinction on the island.
Traditional Mallorcan bread varieties such as 'llonguet' and 'xeixa' (made with an ancient regional type of wheat) have experienced a revival lately. So, if you want to try authentic local bread made by master artisan bakers, just look for the 'Pa d'Aquí' label.
