The traditional Spanish bread, pan, is a long loaf, kind of similar to the French baguette. You can also buy a pan redondo, a round loaf. In the traditional bakeries in Spain they make the bread daily and you can buy it warm in the mornings to have with your olive oil for breakfast. Of course you can also pop into a supermarket and buy their version of bread, which is usually fluffy, flavourless and hollow.
In Spain, especially in the Mediterranean area, there have been guilds of bakers for over 750 years.
Bread comes at every meal time in Spain – tostada y tomate for breakfast, a bocadillo for second breakfast, bread with your menu del día and of course bread to transport the tapas at supper! Or use bread for making migas or torrijas. For more Spanish food words take a look at this article: Spanish Food & Drink Cheat Sheet
In the village of La Murta, where I live, home to 101 people, we make about 200 tonnes of bread per year – more than the weight of a jumbo jet! That’s about 548 kilos of bread per day. If the villagers had to eat it all we’d be eating over 5 kilos of bread each per day! It’s a good job our bread is enjoyed all around the region. …