Panenostro

Peio Zalba's passion for bread, his love for nature, sustainability and things well done, laid the foundations for Peio and Cristina, from the beginning, to bet on a different product and business style, more in line with their dreams and their way of understanding food.

With a lot of work and enthusiasm from the whole team, Panenostro was proud to be named the first certified organic bakery in Palma.

At PaneNostro we work all our products by hand, in an artisanal way, with ingredients that are beneficial to health. Peio chooses local flours such as xeixa, spelt, khorasan wheat or rye and is concerned with the recovery of ancestral Mallorcan flours such as blat mollart, blat mort and blat barba among others.

Peio Zalba

My name, Pedro, Peio in Basque, was given to me by my baker grandfather. The memories I have of my childhood of the smell of freshly baked bread, of my family making bread by hand and the smile of the customers eager to taste those tasty breads accompanied me during the 25 years of my life that I dedicated as a sailor to sailing all over the world.

During the long sea voyages, the only way to have bread was to make it by hand, so, in addition to not losing contact with my baking origins, for a time we were the sailors of the privileged few who did not eat industrial bread.

In 2011, when it was time to land myself, all my previous experience and my concern to know and taste the new flavors that I discovered during my travels, were the seed that germinated my new adventure: Panenostro,

But although in the bakeries of yesteryear everything was made in an artisanal way, and without so many industrial preservatives, today it is increasingly difficult to find natural and healthy products. Hence the idea of differentiating myself, and directing all efforts to become the first certified organic bakery in Palma. And since the Balearic Islands offer a wide variety of excellent cereals, all products are made with local flours, with the sole exception of buckwheat and buckwheat-teff (gluten-free) which are not grown on the island.

PaneNostro is a manufacture of bread and specialities, sweet and savoury, vegan, sugar-free with organic certification.

The business model includes environmental sustainability, artisanal production and continuous innovation for the production of high-quality healthy products among its values.

Panenostro's guide is excellence, in product, customer service and human team. We want to offer the best product, informing the consumer of the qualities and nutritional values of each cereal with a team passionate about the world of bread convinced that we contribute a small grain of sand for a healthier and more sustainable world.

Everything we eat has an enormous value on our health and that is why at Panenostro we only use organic cereals low in gluten and 100% whole grains that provide all their nutrients, between three and five times more vitamins than white bread and are much more digestible

Mallorca offers a wide variety of excellent cereals, which is why all our products are made mostly with local flours from organic farming, that is, from crops that do not use chemicals or pesticides and that respect the natural cycle of the plant. We want to contribute to recovering the crops of yesteryear in a sustainable way.

The secret of a quality bread or any other product we make is based primarily on the quality of the raw material.

At PaneNostro we only work with products of the highest quality. We mainly use local flours from ancient cereals (except buckwheat and teff (gluten-free), which are not grown in our land) and always organic and 100% wholemeal. Among the cereals we use are Spelt, Rye, Khorasan. In addition, we care about the recovery of ancestral Mallorcan flours such as blat mollart, blat mort, blat barba and blat barba among others.

When we cannot use local ingredients such as panela or cocoa, we opt for fair trade products, both for the sustainability it entails and for its very high quality

We make 20 varieties of breads every day with only sourdough, without yeast and with double fermentation and only from organic wholemeal flours ground on the stone

With sourdough production, the three necessary types of fermentation are produced for proper digestion, improving the nutritional profile of the cereals and a greater durability of the bread.

The double fermentation in a direct process, without using industrial machinery, achieves an excellent crumb.

For the daily preparation of the 6 varieties of gluten-free breads we use 100% flours not previously mixed, without any thickener and with sourdough of course. Daily we offer 100% Buckwheat breads in various formats with Buckwheat sourdough, 100% Brown Rice, brown rice sourdough with 5 seeds, 100% corn, 100% Chickpea flour, 100% lentil flour, and Carob.

We are exclusive producers of 100% buckwheat bread with buckwheat sourdough, without yeast or thickeners.

In short, our entire offer is guided by the criteria of Health, Sustainability and Tasty

BLAT MOLLAR (TRITICUM TURGIDUM)

Blat Mollar is a Mallorcan cereal known since 1848. Currently, Pane Nostro has recovered this cereal to be able to make this bread. We are the only manufacturers who use it. In 1857, at the agricultural exhibition in Madrid, he won the gold medal for the best cereal. It is the cereal with the lowest gluten content. It contains high doses of Beta_Amilasa, an enzyme that acts during the fermentation of bread and makes it very digestible

XEIXA ( TRITICUM AESTIUUM)

The flour obtained with Xeixa wheat is a flour with a sweet and intense flavour, and with a low gluten content. That is why we consider Xeixa wheat as the most assimilable for human metabolism of all varieties. It stands out for its high nutritional, digestive and less allergenic quality. Working with this cereal will allow us to recover ancestral aromas and guaranteed bread quality, and thus contribute to reintroducing old varieties of cereals.

MORT (TRITICUM DURUM LEUCURUM)

The name of this durum wheat derives from the fact that when it is graining it tends to tilt. It was a wheat planted on the island until modern varieties arrived. Its flour does not stand out for its strength and it is a dense bread of the island's taste. Analyses show that it has a low gluten content.

SPELT (Cereal grown in Mallorca) (TRITICUM SPELTA)

Spelt is a variety of wheat that has been cultivated for approximately 7,000 years, being cultivated in both ancient China and Ancient Egypt. Spelt stands out above all for being a cereal extremely rich in proteins (it contains 8 essential amino acids), minerals (such as phosphorus, iron and magnesium) and vitamins (especially B vitamins, vitamin E and beta-carotene). On the palate it is very tasty.

KHORASAN (Cereal grown in Mallorca) (TRITICUM TURGIDUM)

It is the oldest known variety of wheat. It has an antioxidant effect thanks to its contribution of Selenium and vitamin E. At the cardiovascular level, although it contains more fat than normal wheat, this fat is beneficial as it is omega 6. Remineralizing due to its mineral and trace element content.

RYE (Cereal grown in Mallorca) (SECALE CEREALE)

Whole grain rye bread retains many of its nutrients such as fiber, protein, potassium, calcium, iron, phosphorus, magnesium, manganese, vitamin B1, folic acid, thiamine, niacin and antioxidants. It promotes blood circulation and the elasticity of blood vessels thanks to linolic acid. Ideal bread for athletes and diets.

BUCKWHEAT (Fagopyrum esculentum)

Buckwheat is a pseudocereal that is gluten-free, very rich in fiber, and particularly rich in the amnino acid lysine. It is the only one that contains vitamin P, essential for heart and cardiovascular health. Also vitamin E, choline, B vitamins and linoleic acid (Omega 6). It has antioxidant properties due to its high content of flavanoids.