Developed at Forn Pascuet in Folgueroles, this product represents the evolution of tradition towards professional standards geared towards haute cuisine.

Crystal coca bread for haute cuisine 

Eating at a top-class restaurant demands top-class products… and this applies to all foods, including the bread that accompanies the dishes. Taking this premise as a starting point, Forn Pascuet has developed and consolidated its Coca de Folgueroles, an exclusive glass-like coca bread, the result of a high level of technical specialisation and a constant commitment to excellence.

Its balanced texture, consistent structure and unique organoleptic personality meet demanding technical criteria, designed to meet the needs of today’s catering industry.

It is an exclusive product, developed from our own know-how passed down from generation to generation. An artisan, natural coca bread with a very crispy texture and honeycomb structure, it is also a versatile option for all kinds of gastronomic applications. All this with the symbolic component of identity, as it is a product strongly rooted in the territory and with a premium positioning.