I don’t want you to think that my main breakfast fuel in the morning was just the farton……. because, as we all know, variety is the spice of life….even at breakfast time…..but a panadería full of tempting pastries only really pretends to sell you a variety of products. They have a very clever way of making you think that each regional pastry is vitally different from the others, with its own ingredients, method of baking and, most importantly, its presentation. Well, their deceit is now being revealed……..but I’m still buying into it. All these wonderful pastries are made with the same base ingredients of flour, milk, sugar and eggs, but the ingenuity of how they are presented is the essential magic when you enter a panadería.
Perhaps my favourite breakfast pastry in Spain actually originates in Mallorca, and its called the ensaimada. If you haven’t tried one, you haven’t lived. I would recommend even buying yourself a return plane ticket, spend a night in Palma de Mallorca, just so you can have an ensaimada breakfast in the morning before your flight home. Crazy? No, not really……..
Or you can go to the foot of the climb to Mijas (pueblo) in Andalucía, have your ensaimada in a café, and really feel virtuous by cycling off the calories as you climb up to the beautiful pueblo blanco (white village) at the top
and then look smugly down over the captivating panorama, knowing that the only direction back to the coast is downhill. Could it get any better than that?