There’s always a crowd gazing into the window at Fornet de la Soca. The baked goods are made from recipes collected from local homes and monasteries—there are sugar-topped ensaïmades by the slice (plus mini versions), with flavors like classic chocolate and cream, or a rare, old-style plaited potato ensaïmada. Crisp slivers of coca pastry topped with roasted peppers are another Mallorcan staple worth lining up for, as are the feather-light fig cupcakes.

A trip to the artisan bakery of Fornet de la Soca is a must on any trip to Palma. A traditional bakery with a strong focus on authenticity, this is the place to go if you want to taste classic mallorquin baking. Using high-quality, local, and often organic produce, this bakery brings back to life long-forgotten recipes from around the Balearic Islands.

Taste them at Forn Fondo, which has been in the Llull family for four generations and stocks 20 varieties, or Fornet de la Soca , an old-school panadería that specialises in authentic recipes and organic ingredients.

Their food project, which Tomeu calls ‘archaeological gastronomy’, has resulted in two cookbooks and a thriving bakery business, Fornet de la Soca, in Palma’s historic centre.

Fornet de la Soca with two bakeries on Calle Unión and on Plaza Cort: www.fornetdelasoca.com it’s worthwhile seeking out this traditional bakery recreating forgotten local recipes from the turn of the century with a beautiful display of Mallorcan products to take home. “La Pajarita” in Calle Sant Nicolau, dates back to 1872 with a tantalising display in its two stores; a charcuterie with local sobrassada, cheeses, hams, olive oil and local sea salt and the other store offering handmade chocolates, “turrons”, glacé fruits and bon bons: www.lapajarita1872.com. Turrones Vicens in C/Bosseria were established in 1775 and are still going strong with an extensive range of turrón and chocolate featuring the creations of top chefs.

One of the patisseries you really must visit on your next trip to Mallorca is Fornet de la Soca (formerly Forn des Teatre), located in Plaza Weyler. This place is highly recommended for a number of reasons. The first is its excellent location, in the centre of Palma; the second is the charming premises, a modernist building where the rolling shapes and plant motifs are the focal point; the third is its history, as we're talking about a century-old oven; and the last, but by no means least, are its products, among which the cocas de gatò and ensaimadas really stand out.

Amidst the razzle-dazzle of Palma’s starry dining scene, simpler pleasures can still be found: charming, heart-on-sleeve master baker Tomeu Arbona’ s delightful, fairytale bakery Fornet de la Soca has won legions of fans for reinventing lost Majorcan baking traditions. Expect decidedly un-French sweet and savoury snacks from a bygone era, like cod-and-vegetable pasties, thought to be first created by the hermits of inland village Valldemossa. Bread, made from Majorcan flour, is, no contest, the best on the island.

A love for traditional Mallorcan baking will lead you to Fornet de la Soca situated at the bottom of Jaime III near the theatre. Owners Tomeu Arbona and his wife, María José have made a name for themselves on the island, revered for their talents at creating beautiful pastries. If you’re looking for a taste of authentic Mallorca, try their pumpkin-filled rubiols, chocolate crespells and ensaimadas.

Fornet de la Soca is great place to try traditional ensaimadas (traditional round pastries) and cocas (flatbreads). What makes this place extra special is that the owners have a goal of digging out and preserving authentic historic recipes for everything they bake in store. Think of it as a living edible museum of Mallorcan baked goods!

If you’re searching for the most traditional bakeries in Palma then visiting Fornet de la Soca is non-negotiable. The hand-painted facade of this beautiful Palma bakery lured me in and the sign in the window sealed the deal. The sign read: We offer traditional pastries from Mallorca made with local products and ancestral techniques.

Seeking the bakery that was most off the beaten path – aka – I want to be a local – I set out one morning for Fornet de La Soca. Just big enough to fit a few customers at a time, this place was full of interesting pastries – both savory and sweet. I chose a few to pack for our hike that afternoon in Valdemossa.

We really liked Fornet de la Soca: an antique bakery that had as great old-school vibe, and the pastries were great, too. We also went several times to Thomas Bakehouse in Santa Catalina, owned by Thomas, an Austrian from Vienna, and his wife Michelle of Lebanon. Really nice stuff, too.

It serves the best ensaïmada, as well as a range of other sweet and savoury delights. Its head baker Tomeu Arbona works hard to try and find traditional, delicious recipes from Mallorca’s history. Therefore, it is well worth visiting for a morning pastry.

Looking for a truly authentic bakery experience in Mallorca?. Look no further than Fornet de la Soca!. This hidden gem will transport you to another century with its stunning old architecture and traditional treats.

An evening walk through the streets and alleys of La Lonja is highly recommended before you enter one of the numerous restaurants in the area for dinner, of which we can recommend Forn and KOA.

The undulating forms and the vegetable and floral motifs welcome a century-old oven famous for its ensaïmadas and cocas de gató.

Fornet de la Soca: they go by one motto that actually defines this ‘forn’ in an accurate way: ‘active gastronomic arqueolody’.