Ensaimadas in Menorca: where they come from and how to order one

One pastry, two islands

Search for "ensaimadas in Menorca" and you'll usually find the Mallorcan version first — the better-known one, with its own protected designation. But Menorca has been baking ensaimadas for over a century, using the same lard-enriched, slow-fermented dough coiled into a spiral, with one variant you won't find anywhere else: filled with Menorcan sobrassada.

The Ciutadella version

At Forn Curniola, on Carrer de Curniola in Ciutadella, we've been baking them every morning since 1900. The dough ferments for hours, and each ensaimada is shaped by hand before seven in the morning, so they're fresh when we open.

Six variants

We make the plain ensaimada; one filled with candied pumpkin (angel hair); one with homemade chocolate; one with pastry cream; one with freshly whipped cream; and the one that surprises visitors most: filled with Menorcan sobrassada.

How to order one in Ciutadella

Because of the long fermentation, it's best to order a day ahead — especially for several ensaimadas or a special occasion. You can order by calling +34 971 38 15 95, via WhatsApp, or through our online shop, choosing your pickup day and time in Ciutadella.