There are many indistinct bakeries in Barcelona. Forn La Llibreria stands out from the bunch. Because of the original design – sure – but mostly because they use stone ground flour and traditional baking methods. Which means that your bread doesn’t transform into a doorstop 24 hours later. And the crust is crunchy but there is also a chew to it – not just a shatter.
I can’t tell you much more, unlike most business here, it doesn’t have a fancy web address with tons of animation that takes longer to load than it does to hardboil an egg.
It’s good though. Right around the corner from the University of Barcelona.
Forn La Llibreria
C/ Aribau 22,