Handmade in Ardales
according to the family
recipe since 1939
These products have a great Andalusian tradition; to make them, we start from the same recipe than piquito candeal but they require different knead time and we add sesame, creating a quite distinctive texture.
Once the dough is properly refined, it is put it in a device that rolls and divides it into the final form. Once placed in trays and these in trolleys, doughs are fermented over time at a suitable moisture and temperature for subsequent baking. They are naturally cooled and packaged on the spot to provide a well finished product.