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Pastries & buns · everyday

Bollería y rosquillas de obradores locales

The everyday pastries of four workshops: Alhama, Rioja, Fondón and the capital

also: «rosquillas de aceite/chocolate», «roscos Guada Indálicos», «magdalenas», «palmeras»

Pastries & buns

The daily pastries of four workshops: Dicel in Alhama, Pichote in Rioja, CAMP in Fondón and Guada in the capital. Oil or chocolate rosquillas, roscos, mantecados, magdalenas and palmiers.

Bollería y rosquillas de obradores locales
Bollería y rosquillas de obradores locales

Where it comes from

Alhama de Almería · Rioja · Fondón · Almería

Next to the festive sweets there is a baking that waits for no calendar: the everyday pastries of the local workshops, the bag bought in the morning that never makes it to evening. In Alhama de Almería, Productos Dicel offers the Alhama rosquillas, aniseed roscos, torta de manteca, torta de chicharrones and pan de aceite, plus ensaimadas, magdalenas, sponges, croissants, palmiers and pastry swirls.

In Rioja, Productos Pichote, a Sabores Almería member, makes dark and white chocolate, oil and wholemeal rosquillas, orange, aniseed and fried roscos, regañás, picos and almond mantecados, "all artisan, with virgin olive oil".

In Fondón, Especialidades Campos Valverde — Productos CAMP, 1953 — makes mantecados, polvorones and roscos, sold in "Arrecife" and "Alcazaba" boxes. And in the capital, Productos Artesanales Guada (Calle Real, 170) has registered the "Roscos Guadaindálicos" brand, with five flavours in four years: pistachio, hazelnut, candied orange or cabello de ángel, among others. Products bought daily, with the story their own workshops tell.

What it is made with

  • Flour
  • Extra virgin olive oil
  • Sugar
  • Egg

Underlined ingredients link to Local produce.