Cassà de la Selva's Nèctar bakery boasts more than 140 years of history. Most commonly called Can Cristià, it is currently run by the fifth generation of the family. Salvador Cristià i Marimon opened the bakery in carrer de la Mel and it is still there today. Then his son, who was also the mayor of the town during the second republic, took over. In fact, the locals got used to many council meetings being held in front of the ovens as he prepared the dough. His daughter and her husband, Pere Reverter, took over from him and introduced pastry baking in 1952.
Now, Jordi and Anna, have opened a new shop, this time in Girona, which offers a wide range of products from established baked products, sweets and traditional cakes alongside more modern style delights. Anna's creations are all unique and very special.
1.Recipes: Dating back to the times of the grandfather and great-grandfather, some are more than 100 years old and still in use today.
2.Mixer: Used for making all kinds of dough, to beat eggs for the cakes, and to mix the flour and butter to make biscuits. It all depends on the recipe.
3.Tray with fine pastries: On the tray in front of Jordi we see traditional cakes made with butter, truffles, and so on. And on another with more avant-garde cakes of chocolate mousse, passion fruit, macaroons.
4. An ice-cream roll: A classic!
5. “Arandel·les”: A recent speciality in the shape of the caps on top of the corks in cava bottles.
6. The “Carrac”: A chocolate sponge and vanilla crepe, bathed in chocolate. It is just like one of the rings used to make corks for cava.
7. Magnum cork: Giant hand-made cava corks, made by hand in Cassà, and filled with cork-shaped biscuits filled with milk chocolate and praline and bathed in chocolate.
8. Catalanets: Wafer filled with praline coated with dark chocolate in the shape of a “barretina”, a traditional Catalan cap.
9. Additive-free bread: Very natural, with long fermentation, made with buckwheat and corn.
10. Flour-pots: A utensil used to measure the flour.
11. Wooden spatula: Used to place the uncooked loaves into the oven and then remove them once they are baked.
12. Scales: Essential for any bakery. We now use digital scales.
13. Baking table: The workbench from the shop, which opened in 1952.
14.Bottles of Chartreuse: Made by monks who were expelled from France.