Acclaimed pastry chef Oriol Carrió, celebrated for creating Spain’s best panettone, is returning to his family’s roots with a new bakery dedicated to reviving traditional Catalan breads and sweets. The new establishment, named Oriol Carrió Forn de Pa, is set to open in the coming days at Carrer d’Urgell 75 in Eixample.

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Carrió (Barcelona, 1988) is already a prominent figure in the city’s patisserie scene. The family business he runs with his sister, Anna, has two successful locations at Carrer de Bailèn 216 and Carrer de Provença 139. Their work has garnered prestigious awards. These include the title for the Best Classic Artisan Panettone in Spain for 2025, a ‘Solete’ from the esteemed Guía Repsol, and multiple accolades for their traditional Catalan sweets like panellets and coca de crema.

A New Craft

Despite his success, Carrió is embarking on a new challenge, taking over the historic, century-old premises of the former Forn Gelida. He views this expansion as a return to his origins and a humbling learning experience, as revealed in an interview with El Periódico. “I’ve had to learn another trade, because pastry and bakery are two completely different worlds, although they can complement each other,” Carrió explained. He has spent months training with master bakers, studying flours, and experimenting with fermentation techniques.

The new Urgell location will house both the shop and the main bakery workshop, allowing the Bailèn site to focus exclusively on chocolate and fine pastry. Both passion and pragmatism drive the move.

“My grandfather was a baker in Manresa and when I was with him he always talked to me about sourdoughs and the trade. He used to joke to my father that he had gone off with the ‘pastisserots’ [a slightly pejorative term for pastry chefs],” Carrió recalled. “I’m sure he would be very excited to see us picking up his mantle.”

Additionally, a sound business reason underpins this expansion. The pastry business is highly seasonal, with peaks around holidays. “Having our own bread and daily pastries allows us to generate constant movement in the business,” Carrió noted. This diversification strategy creates a more sustainable business model. It also echoes the difficult decisions facing many in the city’s high-end food scene, such as the recent closure of Michelin-rated Baló, where chefs sought a better work-life balance.

Reviving Catalan Classics

The philosophy of Oriol Carrió Forn de Pa is clear: to honour traditional Catalan bakeries and champion local recipes. The focus will be on long fermentations, natural sourdough (which Carrió prefers “very lactic”), and locally sourced ingredients wherever possible.

The initial offering will be a curated selection of classics, including:

  • Pa de pagès: Carrió insists this classic Catalan farmhouse loaf should be a humble vessel for a good pa amb tomàquet, allowing the tomato and oil to shine.
  • Llonguets: A traditional bread roll with a distinctive central groove.
  • Speciality Breads: Varieties with buckwheat, seeds, and other grains that have become less common.
  • Creative Breads: A nod to modern tastes with options like a bread featuring calçots and romesco sauce.

On the sweeter side, the bakery will revive nostalgic treats that evoke childhood memories for many Catalans. These include simple bread with a piece of chocolate, coca de forner (baker’s cake), and most notably, a traditional croissant made with pork lard. Carrió says this recipe has been “practically lost” but remains a core part of the region’s gastronomic culture. His commitment to preserving such traditions is a welcome addition to an area like Eixample, where authentic local spots like the Veracruz Bar stand out amidst a sea of modern brunch cafes.

For Carrió, the new venture is about more than just business. It is about closing a family circle and honouring a legacy. “We are still in love with what we do,” he said. “We are opening the bakery out of love for the craft, but also to complete the business. In the end, this is also about staying connected to who we are and what we have been taught.”