Pa de Kilo: The Art of Artisan Bread in Barcelona
Phenomenal piles of flour sacks are stacked in front of the Pa de Kilo counter. "Spanish flour is good, but French flour is of higher quality, so we only use the latter," explains Osvaldo Brito, the bakery's founder. He appears covered in flour, rushing out of the small workshop just behind the counter. Here, no one stands idle: the team moves quickly and in sync as if they were dancing.