Antonia Montagut Sabaté great-grandmother owner's founded this bakery in 1899. and she rented it to some diferent people. In 1949, Joan Borrell Riudebas, father owner's returned the bussines to the family and stard again with great succes.

In 1962, the ''moruno'' oven was substituted by a ''escopeta'' oven. Both uses firewood.

In 1983, the shop and the workshop were transformed. The shop, it had 15m2, passes a 35 m2 and the workshop, it had 65m2, have now 190m2. This areas are shared between the bakery and the pastry shop.

Specialities: Bread (cooked in the firewood's oven), flat cakes (''Samfaina'', from Artesa, whit holes (made with eggs), pork crackling, sugar and oil, ''maurades'', etc. Now, a new generation is ready to continue the family's tradition.