Pa de Kilo: The Art of Artisan Bread in Barcelona
Reportage
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.
Here, no one stands idle: the team moves quickly and in sync as if they were dancing.
Osvaldo is originally from Venezuela. His real recognition came in Barcelona, where he worked as a chef in Michelin-starred restaurants, taught at the prestigious Hofmann culinary school, and founded—then later sold—a successful restaurant project.
During the pandemic, Osvaldo dedicated himself to bread, the foundation of all gastronomy.
"Fun and exhausting," he says about his business, which operates with almost military discipline. Many of his employees have also worked in fine dining. There isn’t a minute of downtime—everything is planned, and every team member knows exactly what to do. Thanks to this organization, there are no night shifts, even though the workday starts early, at 6 AM. Unlike traditional bakeries, Pa de Kilo pays overtime and holidays and organizes team meals.
Once a week, Osvaldo kneads bread alongside his team: "It's the best way to solve any problem through casual conversation." For him, "teamwork" is the foundation of everything.
The atmosphere at Pa de Kilo is special. Despite the physically demanding and intense work, the bakers radiate contagious energy. Perhaps that’s why there’s never a shortage of customers—the bread here is kneaded with good music and good vibes.
As we explore the store, we find shelves full of delicacies: collectible cider bottles for 18 euros, olives, natural wines, olive oil, anchovies, trout, pastrami, kimchi, and chocolate-hazelnut spread. Everything comes from local producers.
But the true star is the bread. With its different shapes and colors, it looks irresistible. It is made exclusively with natural sourdough, which has been used for seven years. The famous Michelin-starred Madrid pastry chef Nuño García gifted it to Osvaldo. Like fine wine, the sourdough improves over time, giving the bread a unique flavor and aroma.
The bakery's selection is meticulously curated. Every day, they offer three main types of bread: a one-kilogram loaf, whole wheat bread, and special long-fermentation varieties. Other options include spelt bread, rye bread, focaccia, brioche, and sliced bread. Depending on the day, you might find versions with oats, pumpkin seeds, walnuts, or sunflower seeds.
Pastries also play a key role at Pa de Kilo. The menu includes carrot and banana cakes, cookies, brownies, and seasonal Catalan sweets such as roscón de Reyes, buñuelos, and coca.
While we talk, customers continuously walk in. Many are regulars from the neighborhood, but some cross the city just to buy this bread.
Pa de Kilo also works with restaurants, supplying them with bread for burgers, ciabattas, and other specialty baked goods. "Good bread says a lot about a restaurant. When the bread is good, the food tastes better," says Osvaldo.
Coffee is also a key part of the bakery. Jordi Mestre, its co-founder, owns Nomad Coffee, one of the most prestigious coffee roasters in Barcelona. That’s why Pa de Kilo focuses on specialty coffee and even experiments with baked goods incorporating coffee, such as cold-brew bread.
Unsold bread is donated to food banks. The bakery also collaborates with organizations that help people at risk of social exclusion gain job skills.
Osvaldo Brito believes that the key to success is transparency. Any customer can watch the bread-making process and see its quality firsthand. "We have nothing to hide," he says. This approach builds trust and makes Pa de Kilo a special place for Barcelonians.
During the pandemic, Osvaldo dedicated himself to bread, the foundation of all gastronomy.
"Fun and exhausting," he says about his business, which operates with almost military discipline. Many of his employees have also worked in fine dining. There isn’t a minute of downtime—everything is planned, and every team member knows exactly what to do. Thanks to this organization, there are no night shifts, even though the workday starts early, at 6 AM. Unlike traditional bakeries, Pa de Kilo pays overtime and holidays and organizes team meals.
Once a week, Osvaldo kneads bread alongside his team: "It's the best way to solve any problem through casual conversation." For him, "teamwork" is the foundation of everything.
The atmosphere at Pa de Kilo is special. Despite the physically demanding and intense work, the bakers radiate contagious energy. Perhaps that’s why there’s never a shortage of customers—the bread here is kneaded with good music and good vibes.
As we explore the store, we find shelves full of delicacies: collectible cider bottles for 18 euros, olives, natural wines, olive oil, anchovies, trout, pastrami, kimchi, and chocolate-hazelnut spread. Everything comes from local producers.
But the true star is the bread. With its different shapes and colors, it looks irresistible. It is made exclusively with natural sourdough, which has been used for seven years. The famous Michelin-starred Madrid pastry chef Nuño García gifted it to Osvaldo. Like fine wine, the sourdough improves over time, giving the bread a unique flavor and aroma.
The bakery's selection is meticulously curated. Every day, they offer three main types of bread: a one-kilogram loaf, whole wheat bread, and special long-fermentation varieties. Other options include spelt bread, rye bread, focaccia, brioche, and sliced bread. Depending on the day, you might find versions with oats, pumpkin seeds, walnuts, or sunflower seeds.
Pastries also play a key role at Pa de Kilo. The menu includes carrot and banana cakes, cookies, brownies, and seasonal Catalan sweets such as roscón de Reyes, buñuelos, and coca.
While we talk, customers continuously walk in. Many are regulars from the neighborhood, but some cross the city just to buy this bread.
Pa de Kilo also works with restaurants, supplying them with bread for burgers, ciabattas, and other specialty baked goods. "Good bread says a lot about a restaurant. When the bread is good, the food tastes better," says Osvaldo.
Coffee is also a key part of the bakery. Jordi Mestre, its co-founder, owns Nomad Coffee, one of the most prestigious coffee roasters in Barcelona. That’s why Pa de Kilo focuses on specialty coffee and even experiments with baked goods incorporating coffee, such as cold-brew bread.
Unsold bread is donated to food banks. The bakery also collaborates with organizations that help people at risk of social exclusion gain job skills.
Osvaldo Brito believes that the key to success is transparency. Any customer can watch the bread-making process and see its quality firsthand. "We have nothing to hide," he says. This approach builds trust and makes Pa de Kilo a special place for Barcelonians.
As we explore the store, we find shelves full of delicacies: collectible cider bottles for 18 euros, olives, natural wines, olive oil, anchovies, trout, pastrami, kimchi, and chocolate-hazelnut spread. Everything comes from local producers.
But the true star is the bread. With its different shapes and colors, it looks irresistible. It is made exclusively with natural sourdough, which has been used for seven years. The famous Michelin-starred Madrid pastry chef Nuño García gifted it to Osvaldo. Like fine wine, the sourdough improves over time, giving the bread a unique flavor and aroma.
The bakery's selection is meticulously curated. Every day, they offer three main types of bread: a one-kilogram loaf, whole wheat bread, and special long-fermentation varieties. Other options include spelt bread, rye bread, focaccia, brioche, and sliced bread. Depending on the day, you might find versions with oats, pumpkin seeds, walnuts, or sunflower seeds.
Pastries also play a key role at Pa de Kilo. The menu includes carrot and banana cakes, cookies, brownies, and seasonal Catalan sweets such as roscón de Reyes, buñuelos, and coca.
While we talk, customers continuously walk in. Many are regulars from the neighborhood, but some cross the city just to buy this bread.
Pa de Kilo also works with restaurants, supplying them with bread for burgers, ciabattas, and other specialty baked goods. "Good bread says a lot about a restaurant. When the bread is good, the food tastes better," says Osvaldo.
Coffee is also a key part of the bakery. Jordi Mestre, its co-founder, owns Nomad Coffee, one of the most prestigious coffee roasters in Barcelona. That’s why Pa de Kilo focuses on specialty coffee and even experiments with baked goods incorporating coffee, such as cold-brew bread.
Unsold bread is donated to food banks. The bakery also collaborates with organizations that help people at risk of social exclusion gain job skills.
Osvaldo Brito believes that the key to success is transparency. Any customer can watch the bread-making process and see its quality firsthand. "We have nothing to hide," he says. This approach builds trust and makes Pa de Kilo a special place for Barcelonians.
But the true star is the bread. With its different shapes and colors, it looks irresistible. It is made exclusively with natural sourdough, which has been used for seven years. The famous Michelin-starred Madrid pastry chef Nuño García gifted it to Osvaldo. Like fine wine, the sourdough improves over time, giving the bread a unique flavor and aroma.
The bakery's selection is meticulously curated. Every day, they offer three main types of bread: a one-kilogram loaf, whole wheat bread, and special long-fermentation varieties. Other options include spelt bread, rye bread, focaccia, brioche, and sliced bread. Depending on the day, you might find versions with oats, pumpkin seeds, walnuts, or sunflower seeds.
Pastries also play a key role at Pa de Kilo. The menu includes carrot and banana cakes, cookies, brownies, and seasonal Catalan sweets such as roscón de Reyes, buñuelos, and coca.
While we talk, customers continuously walk in. Many are regulars from the neighborhood, but some cross the city just to buy this bread.
Pa de Kilo also works with restaurants, supplying them with bread for burgers, ciabattas, and other specialty baked goods. "Good bread says a lot about a restaurant. When the bread is good, the food tastes better," says Osvaldo.
Coffee is also a key part of the bakery. Jordi Mestre, its co-founder, owns Nomad Coffee, one of the most prestigious coffee roasters in Barcelona. That’s why Pa de Kilo focuses on specialty coffee and even experiments with baked goods incorporating coffee, such as cold-brew bread.
Unsold bread is donated to food banks. The bakery also collaborates with organizations that help people at risk of social exclusion gain job skills.
Osvaldo Brito believes that the key to success is transparency. Any customer can watch the bread-making process and see its quality firsthand. "We have nothing to hide," he says. This approach builds trust and makes Pa de Kilo a special place for Barcelonians.
