“Rethinking Bread” is more than a motto – it is a philosophy. Founded in summer 2019 by Swedish couple Solweig Gejler and Jeff Carling, Palma Bread is built on the belief that exceptional bread requires time, knowledge and uncompromising craftsmanship. What began as a passion project has become one of Mallorca’s most respected artisan bakeries, supplying three cafés daily. It is time to rethink bread. Real bread, made with traditional sourdough, 100% organic stone-ground flour and slow cold fermentation, develops deeper flavour, better texture and easier digestibility. Every dough is naturally fermented for 18–22 hours. No shortcuts, premixes, artificial flavourings, colourings or preservatives - only carefully selected ingredients and patience. Flour comes from Catalonia and Provence. Butter from Normandy, Valrhona chocolate and Ceylon cinnamon reflect one principle: never compromise on quality. Everything is handmade from scratch: loaves, croissants, buns and cakes. Swedish cinnamon buns are hand-twisted into their signature shape for a soft, juicy result. The Princess Cake is a favourite among locals and visitors. The coffee follows the same philosophy: smooth 100% Arabica with fresh milk. No shortcuts in ingredients, craft or time. True quality cannot be rushed. Come taste the difference. Rethink bread.
