Best Sourdough Bread in Gràcia, Barcelona
A Loaf with Some Tang, Thanks to Its San Francisco Roots
Not all sourdough bread in Gràcia tastes the same. Ours leans toward the tangy, assertive style associated with San Francisco, California, rather than the milder, softer sourdough more common in Europe. That's not an accident. Our starter, "Grizzlito," traces its roots back to a sourdough starter sourced directly from San Francisco, carrying some of the wild yeast and bacteria culture responsible for that distinctive sour edge.
Since then, Grizzlito has been maintained and fed daily in Gràcia, evolving into its own thing: a blend of rye, spelt, and wheat flours that gives the bread its structure and depth. No commercial yeast goes into any of it, so unlike many bakeries this is a 100% sourdough bread, doing the slow work that a fast-acting yeast can't replicate.
The 48 Hours Behind Every Loaf
The day before: feeding Grizzlito
The process actually starts before we ever touch the dough. Grizzlito, our starter, gets fed with a blend of three flours and left to rise on its own. This is what makes the whole process a true 48 hours, not just the time the dough itself spends resting.
Morning: mixing
We start by hydrating just the flour with water, letting it rest before anything else goes in. Only then do we add Grizzlito and salt, mixing everything together for a short time before moving on. This gives the flour a head start on absorbing water before the starter's wild yeast gets to work.
Midday: stretch and fold
Over the next several hours, we stretch and fold the dough by hand every 30 minutes. Several rounds build the dough's strength gradually, without the tight, dense crumb a machine-kneaded dough produces. This is where the dough actually turns into bread.
Afternoon: bulk fermentation
The dough sits at room temperature for hours, growing slowly as the wild yeast and bacteria work through the flour. This is where sourdough's real flavor gets built, not from the ingredients alone, but from how long we let them work.
Evening: shaping
Once the dough has doubled and turned airy, we shape each loaf by hand, building tension across the surface so it holds its form through the final rise instead of spreading flat.
Overnight: cold fermentation
Shaped loaves go into the fridge for a slow, cold rise, often 12 hours or more. This is what gives our sourdough its tang and complexity, something a same-day loaf can never develop, and it's the one step we won't skip no matter how busy the bakery gets.
Morning: scoring and baking
Each loaf gets a quick slash across the surface right before it goes into a hot, steamy oven, still cold from the fridge. That score lets steam escape in a controlled way as the loaf expands, which is what gives sourdough its iconic "ear," along with a deep, blistered crust and an open, chewy crumb.
Close to 48 hours from the first feeding to a loaf on the shelf, most of it spent waiting, not working. That's what it actually takes to call something 100% sourdough.
For those who want more texture and a nuttier flavor alongside the tang, we also make a seeded version, topped with millet, flax, sesame, sunflower, and buckwheat seeds. Both loaves are baked fresh daily and sold as a full 1 kg loaf, and we're happy to slice either one for you.
Sourdough Bread in Barcelona
If you're looking for real 100% sourdough bread in Barcelona, our classic 1 kg loaf is 5,00€ and the seeded loaf 6,00€, baked every day at our bakery on Plaça del Sol in Gràcia.
Loaves and Prices
We bake two sourdough loaves, both 100% sourdough with no commercial yeast, and both available during all our opening hours:
-
Classic Sourdough Loaf (1 kg): €5.00. Our San Francisco-style loaf, made with rye, spelt, and wheat flours.
-
Seeded Sourdough Loaf (1 kg): €6.00. The same dough, topped with millet, flax, sesame, sunflower, and buckwheat seeds.
Pair a slice with a cup of our specialty coffee, try it in one of our sourdough sandwiches, or come by and see the loaves fresh out of the oven for yourself. Prefer something sweeter? Our cinnamon rolls and cardamom buns are baked fresh every day, and they're also available wholesale to coffee shops, restaurants, and pop-ups. Looking for other great bread in the neighborhood? See our guide to the best bakeries in Gràcia.
Allergens
Contains gluten (wheat, rye, spelt). May contain traces of mustard and soy.
The seeded version contains gluten (wheat, rye, spelt) and sesame. May contain traces of lactose, nuts, egg, mustard and soy.
Frequently Asked Questions
How much does a sourdough loaf cost?
Our classic sourdough loaf is €5.00 and our seeded sourdough loaf is €6.00. Both weigh 1 kg.
Is your bread 100% sourdough?
Yes. Both loaves are leavened only with our own starter, Grizzlito, with no commercial yeast, and fermented for close to 48 hours from the first feeding to baking.
Can you slice the bread for me?
Yes, we slice any loaf on request at no extra charge.
Can I reserve a loaf?
Yes. Message us on WhatsApp at +34 660 85 09 40 and we'll set a loaf aside for you. It's a good idea on Saturdays, when bread can sell out.
How should I store sourdough bread?
Keep it at room temperature, cut side down on a board or wrapped in a cloth or paper bag, and it will stay good for 2 to 3 days. Avoid the fridge, which makes bread go stale faster. To keep it longer, slice it, freeze the slices in an airtight bag, and toast them straight from frozen.
Is your sourdough vegan?
Yes, both loaves are vegan: flour, water, salt, and our starter, plus seeds in the seeded version.
Is your sourdough suitable for people with celiac disease?
No. Both loaves contain gluten from wheat, rye, and spelt.