BAKERY
We pursue excellence through technique and the highest quality ingredients
We became a bakery in 2021, when we opened ACID Bakehouse in Madrid. Since then, we've been working daily with sourdough, cultured butter and processes built on time and consistency
Our bakery explores a range of bread and pastry formats through traditional lamination, fermentation control and dough development
From classic items like croissants and pain au chocolat, to scandinavian inspired pastries, technique and a deep respect for ingredients guide every step of the process
Each month, we develop new specials shaped by the season, with the ingredients and techniques we choose to explore
every day, we bake in our Madrid and Berlin bakeries and deliver fresh to the rest of our shops
Online order soon!