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.
They serve firm Catalan favourites. A farm-style pan de pages. A dizzying array of long baguette style bread. Soft ones like pan de Vienna and crispy barras. They bake a selection of Viennoiserie but I would say the bread is there section.
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. Possibly because it is around the corner from the University, the wall opposite the counter is filled with hefty volumes.
The back wall is actually a glass window that looks into the Obrador or the workshop of the bakery where the bread is made and baked daily.
Forn La Llibreria
C/ Aribau 22,