Madreamiga, artisan bread and other delights

At Madreamiga we chose STATIC GPG ovens with thermal oil. We looked for a regular baking that maintain the standard of quality we had in our small bakery, but on a large scale production.

Madreamiga is the evolution of La Miguiña, the renowned bakery founded by Begoña San Pedro in Madrid, where she contributes with all her knowledge and know-how.

Artisan bakery based on sourdough, long fermentations and passion for bread. They make a wide range of daily breads -Miguiña bread, Levain bread, marble bread...-. and many other sweet and salty delights. To point out the seed bread and brioche bread, some of his top specialties.

What's so special about madreamiga bread?

"All details matter to us, from the flour right to the end product. We use top quality ingredients, our own sourdough, long fermentations to improve quality and we bake on a stone oven."

"At Madreamiga we chose STATIC GPG ovens with thermal oil. We looked for a regular baking that maintain the standard of quality we had in our small bakery, but on a large scale production."

"All our bread is baked in the thermal oil STATIC REFRAC oven, on stone plates, to achieve caramelisation, a perfect crust and the ideal base. It stays fresher for longer."

"I can still remember the first day we came to this bakery and we bake our bread in the oven and these tremendous loaves came out. That's when we realised just how good these ovens are."

Begoña San Pedro, Co-founder and Product Manager at Madreamiga, tells us about her baking process from her bakery in Madrid.

Enjoy the story of this successful baker, and if ever walk near by, enjoy madreamiga's bread!

We thank Madreamiga tema for their rely on the thermal oil STATIC GPG baking ovens.

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INSTALLED EQUIPMENT

1 STATIC REFRAC PLUS

Stone baking thermal oil oven

1 TRANSFER CONTROL

Automatic loader

1 Rack fixing station

for loading and unloading

1 STATIC PLUS

Rack thermal oil oven

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More information? Contact us

+ 34 937 192 579 o info@gpg.es