— The Journal —
Small stories
from the Forn.
Traditions, craft, products. Small stories from a bakery in Ciutadella.
Why we eat coca bamba on Sant Joan
Of the three, the coca bamba — also called coca de Sant Joan in Ciutadella — is the most mysterious. Why this one and not another?
Read →Why ensaïmades are made in a spiral
Some answers are good, others are made up. Here are three ways to understand this characteristic shape.
Read →Menorcan sobrassada, inside an ensaïmada
An ensaïmada with sobrassada. Sweet and savoury at once. Why this combination makes so much sense on Menorca.
Read →A morning on Carrer de Curniola
What happens at the Forn before the first customer arrives? Hour by hour through the morning of a century-old bakery.
Read →125 years of Curniola: a small story of the neighbourhood
The name of the street, sa boval where neighbours gathered, the transformation of the neighbourhood over 125 years. A local story few know.
Read →Come to the Forn.
The door is open every morning.