“We turn Menorcan tradition into a gluten-free pastry for everyone”

What was the bakery like in its early days?

I started in 1982, when I purchased the machinery and business from the former Pastisseria Serra, where I had trained. The bakery had been closed for a few years and I was offered to take over. After much consideration, I accepted and set it up at the age of 26.

Now your daughter and son-in-law are taking over. What does that mean to you?

It's a great satisfaction to see that the business is still in family hands. They joined five years ago and now, with me retiring, they'll take over completely. Although I'm not fully stepping back, as I'll continue to help as long as I'm needed. If it hadn't worked out that way, we probably would've had to close down.

What distinguishes Ca'n Lluís from other pastry shops?

The main thing is that there's no gluten in any of our products. We've been adapting our traditional recipes to this need for years, and now we make everything gluten-free. We also take into account other intolerances, such as lactose or egg. We adjust our recipes according to consumer needs, but without losing our roots.

How did this gluten-free line come about?

It all started as a family necessity. My youngest son was diagnosed with coeliac disease and we started making gluten-free products for him, making sure there was no contamination at home. Over time, other parents asked us for similar products. It wasn't a business plan, we simply expanded our range because people demanded it. It was something that came about naturally.

What traditional baked goods do you still offer?

We continue to make the recipes that have always been around. There’s a wide variety: sweet cakes, pastries, savoury products, etc. In Menorca we like sweet things, with a lot of sugar, although we're now reducing it in line with modern habits. We also use typical ingredients such as lard or, in the case of sweets, beef tallow. That gives it our own signature flavour.

Why is it important to preserve this culinary tradition?

Because we've already lost certain products. They didn't sell, so they stopped being made, and that's a shame. Traditional food, which is the result of the efforts of previous generations, must be promoted. If it's not preserved, a part of our culture is lost.

What role do local products play in your work?

They're fundamental. Our production is artisanal and, whenever possible, we use local ingredients: free-range eggs, butter, Mallorcan almonds, ‘Harinas de Mallorca’ flour. This means we know where everything comes from and can ensure the products are fresh and well handled.

Can you still get the classic flavour with gluten-free options?

Yes, absolutely. We only swap the flour: we use rice flour, maize flour, chickpea flour, etc. The rest of the ingredients are the same. The important thing is hygiene in the process to avoid any contamination. The production process is the same, we just adapt the flour.

Which products are most successful?

It depends on the season. In summer, ensaïmadas are the best seller. The Mallorcan kind, which is more flaky, and the Menorcan one, which is more like brioche. We also make a lot of formatjades and rubiols, which are similar to products from other islands, although with different names.

How do you see the future of the profession in Menorca?

It's difficult if young people are not encouraged. Traditional methods are taught in cookery and bakery studies, but there isn't much demand for work in this field. Tourism offers other job options, and our profession has been somewhat sidelined. This profession needs to be promoted more in schools.

What challenges do you have ahead of you now at Ca'n Lluís?

We are happy with the line of action my daughter and son-in-law have taken. They've already opened a shop in Mahón, where we had a customer base already, and now we're reaching more people. The idea is to move forward, not to stay at a standstill. They have energy and drive, and that will make the business grow.