An ENTIRE family running a Spanish Bakery for more than 50 YEARS! Traditional spanish BREAD!

Hi our beautiful friends!

Long time since the last video! The wait has come to an end, here we bring you one of the most traditional bakeries in Valencia!
In this video we bring to you a traditional Spanish bakery in Valencia, where one ENTIRE family has kept the ovens running for over 20 years!! We witnessed the daily rhythm of passion, sacrifice, and heritage as the whole family wake before sunrise to knead, bake, and serve their customers.

You’ll see how they prepare iconic Spanish breads, muffins, donuts, and a variety of traditional sweets — all made with love and perfected over generations. Watch the lines of loyal customers waiting for their favorite treats and discover theNEW TRENDY DESSERT everyone in town is talking about!

This is more than baking — it’s culture, tradition, and family legacy… baked fresh every single day!

Please turn on the subtitles for more info! 🙂

【Store Info】
Name: Forn San Pablo
Address: Av. de l’Oest, 25, Ciutat Vella, 46001 València, Spain
Maps: https://maps.app.goo.gl/Jev8ogP23ks2yHb26

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PREVIEW 🙂 4:30 a.m.. deserted streets… The only smell on the street is that of the San Pablo bakery, which starts very early in the morning. Today we’ve come to this bakery, one of the oldest in the city, to learn about its history. The San Pablo Bakery opened its doors in 1936 and is one of the best-known bakeries in the city. From midnight, the bakers are in charge of making all the bread batches that will be sold that day, and as we’ll see later, all the different bread specialties they offer. We came at 4:30 a.m. and they already have the loaves almost ready! Right now, they’re making a typical (or rather, sweet) bread from the Valencian Community: pumpkin “panquemado.” As the bakers explain, they make it with local pumpkins, which this year turned out very sweet. This brioche is made with flour, yeast, sugar, eggs, oil, salt, and water. In this case, they also add pumpkin. Since 1936, this artisanal family bakery has been making a wide variety of traditional breads and pastries, using the finest flours, slow preparation, natural fermentation times, and a lot of passion. Once the dough is ready, it’s very important to let it rest so it ferments properly. To do this, the dough is first divided into trays for the initial fermentation, and then smaller portions are made so the dough continues to rise. In this bakery, one of the largest in the city, dedication to the work is evident. Once the dough balls are ready, they are left to rest for the final fermentation. “This is a small roll they call ‘borregos’ (‘borregos’) because it has ‘llavoretes’ ( ‘keys’) . ‘Llavoretes’ is the name given to anise seeds in the Valencian Community.” Once the dough has rested, these rolls are ready to go into the oven. In the part of the bakery where the bread is baked, the baker in charge is dedicated exclusively to this task, monitoring each type of bread, dough, and baking time. The Canet family, since they acquired the bakery in the 1980s, has been working nonstop in the bakery. First, Canet Sr. and his wife Consuelo, working tirelessly in the bakery to give their best and build a loyal following, and later, when their children turned 16, Enric and Amparo joined the family business to help out. And ever since, the clientele has remained the same! Many of the older customers tell us they’ve always come here for their daily bread. How wonderful! The variety of breads they bake daily is extensive: from the typical village bread, “pataquetas,” sandwich bread, whole-wheat breads made with different flours, specialty breads, and large loaves! Once the panquemados have rested (when they become fluffy), it’s time to prepare them. First, they are coated with egg yolk so they’re shiny when they come out of the oven. A slit is made on top, and they are finished with a dusting of sugar. What a delight! Now let’s look at one of the sweets that’s been gaining popularity in recent days. It’s made with pumpkin, eggs, and lots of butter… It’s called “geperudeta,” and they are artisan cakes with a sponge-like texture, made with pumpkin and almonds and covered in powdered sugar. They reproduce the silhouette of the Virgin of the Forsaken in the center, thus serving as a tribute to Our Lady of the Forsaken. This sweet treat is being launched by the Guild of Bakers and Pastry Chefs of Valencia for the fifth consecutive year and is sponsored by the Valencia City Council. It’s a very simple recipe but full of flavor: flour and ground almonds are added to the mixture of eggs, pumpkin, and milk . And once the butter is melted, add it to the mixture. “Now I’m going to prepare the molds: they come in two sizes—large and small.” Once the mixture is ready, the piping bag is filled to fill the molds. The large ones take 1kg, and the small ones between 400 and 500g. While all the sweet and savory preparations are being prepared, the loaves are coming out of the oven on the baking area. Do you see the smoke coming out of the loaves? Well, the baker picks them up with his hands, fresh from the oven! These loaves are the largest. And at Horno San Pablo, they’re also famous for their large loaves. They have half-kilo, one-kilo, and two-kilo loaves, and they’ve even made loaves as heavy as 10 kilos! “This is the German bread, and the traditional half-kilo village bread. And this spelt one.” “This is the milled one, the “pataquetas” is the olive one, this one here is the pumpkin one, this one here is the buckwheat one , and that one is the sourdough one.” “This dough is for croissants, Neapolitan pastries, this one has yeast, unlike the one without yeast.” “This is sourdough.” “Sourdough is a natural yeast.” This kneading is for the pastries. This dough will be laminated with pieces of butter and fat. At the same time that one baker is preparing the pastry dough, another is preparing the vegetables for the pizzas. “To know if the dough is ready, you have to make a thin web that doesn’t tear.” This is laminated pastries. The difference with puff pastry is that this one doesn’t have yeast. Puff pastry rises through layers of rolling, it’s made single and double, and that’s what makes it rise. “This one, apart from rolling, also has yeast.” When a very thin web forms and the dough doesn’t have holes in it, it’s ready to be removed. As the dough is rolled out, it has to be let rest. With this rolled pastry dough, they’re now going to prepare the Neapolitan pastries. Neapolitan pastries are a famous pastry product and a type of bun, belonging to the “viennoiseries.” They are made filled with ham and cheese, or chocolate (the famous “pain au chocolat”). With this rolled dough, they also make croissants. She explains that she can’t roll it out every time because otherwise the dough will burst. The dough has to rest. This dough, unlike the pastry dough, doesn’t have yeast. With this dough, they’re going to make a very typical Spanish sweet: “palmeritas. ” Palmera is a sweet pastry specialty of French origin (in French: palmier). The dough is rolled out on a sugar base and sprinkled with more sugar! What gives it its characteristic shape is the folding of the dough. This is proof that bakers have fireproof hands! “- The hand is already fireproof, right? – Haha! Well, it’s warm, but it doesn’t burn.” “This is the ratatouille for the empanadillas. This goes in the afternoon, it cooks little by little, and when I come back at midnight, I take it out. Instead of cooking it or adding it raw directly, it’s done this way and it has more flavor.” “This is the sandwich bread but in a miniature version.” And the baguette. “These are special breads: paprika, Provençal herbs and olive oil only.” These are the kilo and a half ones. Now they’re going to finish preparing the pastries for today. Mini Neapolitans, chocolate, ham and cheese, croissants, croissants… A great variety for customers! What they do is prepare the pastries as we saw before and freeze them, and the next day they bake the ones they prepared the day before. “We brush these ham and cheese Neapolitans with egg and add the topping.” “We add it now before the egg dries, because since it’s frozen it dries quickly.” Now they’re going to prepare the empanadas. At Horno San Pablo they make more than 10 types of flavors, and every day the customers finish them! These mini empanadas are with anchovies. These Ratatouille. These are ham. These are sobrasada. The “geperudetes” are almost ready! They look delicious! They’re spectacular. You should try them if you have the chance! The final characteristic touch of this cake is the decoration with powdered sugar and the silhouette of the “Mare de Déu.” Now they’re going to prepare more brioches with burnt bread dough: “everything is made with the same dough but in a different shape.” These types of brioches are a hit with customers! The typical walnut and raisin cakes are made with the same brioche dough. “- It bakes very quickly, right?” “- The pastries are very fast, Look how it is, this will stay tender until tomorrow or longer.” The walnut and raisin cocas can be unfilled, or filled with all the flavors you can imagine! This one is filled with pastry cream. And this one with angel hair. To add the final touch, at Horno San Pablo they have a very original system: directly with a spray bag! The empanadillas are ready! “This one is with blood sausage, this one with sausage, this one with onion, this one with ratatouille, these are whole wheat, and the spinach one is missing. And this one with chicken curry.” With the puff pastry dough, you’re now going to make millefeuille. For this dessert, you alternate the layers of puff pastry with layers of custard. To top it off, it’s covered with a layer of chocolate and decorated with the typical glazed sugar. Donuts are a classic that can’t be missed in the pastries of an oven! And these are the classic fried pepitos: little rolls filled with ratatouille that are then covered and fried. Once the pastries have rested, they go into the oven. And once the pastries are baked, each specialty has its own filling and finish! These are chocolate horns. And these are horns filled with pistachio cream. They’re finished with a drizzle of white chocolate and almond pieces. What a delight! These are giant horns filled with chocolate! And these are “fartons” covered with icing. It’s a type of A soft, sweet, and absorbent elongated bun dipped in horchata, a refreshing drink made from a plant called tiger nut. Croissants are smothered with this sweet, jelly-like syrup to make them shiny and sweet! There are small and large croissants. The chocolate Neapolitans are finished with this chocolate decoration, and the ham and cheese ones with almonds. At Horno San Pablo, they also offer their customers a wide variety of homemade pizzas! Four cheese, ham and cheese, vegetable, with peppers and olives, mini pizzas, with goat cheese, tomato, and anchovies… the options are endless! And finally, we have the sponge cakes: they make them with pumpkin, pineapple, chocolate, pumpkin with nuts. Here we see the current owner of the bakery, Enric, listening to the instructions of his father, the previous owner 🙂 The apple and cream puff pastries. And the custard tartlets. These tartlets have burnt sugar on top, which gives them that “crème brûlée” And this cake is also filled with cream and is called “media luna” Once everything is ready and prepared, it is taken up to the shop and the shop managers arrange everything in its place for the arrival of the first customers! It’s time to open! The Horno San Pablo is so famous that customers are already queuing up even before it opens 🙂 How beautiful the bakery looks when everything is in place and… HOW IRRESISTIBLE EVERYTHING! Thanks for watching the video!