Mallorca in a Spiral: Discover the Art of the Ensaïmada at Forn de sa Llotgeta
Few things feel more Mallorcan than sitting down with a freshly baked ensaïmada and a morning coffee. Golden, soft, delicately flaky and dusted with sugar, the island’s most iconic pastry is much more than a sweet treat — it’s part of Mallorca’s cultural identity.
For Deborah Piña, who now hosts Ensaïmada Workshops together with local pastry chef Jose at the stunning Forn de sa Llotgeta in Palma, the connection to ensaïmadas goes all the way back to childhood.
“When I was eight years old, I visited a baker in Portocolom for a school project,” she remembers. “I will never forget him telling me: ‘A true ensaïmada can only be made in Mallorca.’”
At the time, it sounded almost impossible to believe. But years later, Deborah understands exactly what he meant.
Because the secret of the ensaïmada is not only found in its ingredients – flour, sugar, eggs and saïm (traditional Mallorcan pork lard) – but also in the island itself. Mallorca’s humidity, temperature and slower rhythm of life all play their part in creating the pastry’s unmistakable texture: lightly crisp on the outside, soft and airy within.
Historically, Mallorca was never a butter-producing region, making saïm the natural choice for local baking traditions. Over generations, bakers perfected the delicate rolling, stretching and fermentation techniques that transformed simple ingredients into one of the island’s most beloved culinary symbols.
Today, the Protected Geographical Indication (PGI) preserves the authenticity of the traditional ensaïmada, from the classic llisa (plain) version to the much-loved cabello de ángel filling. Seasonal and local variations also continue to shape the tradition – from ensaïmadas topped with fresh apricots in spring and summer to Carnival versions with sobrassada and candied fruit.
At Forn de sa Llotgeta, Deborah and Jose invite visitors to step inside this tradition themselves.
Their workshops offer a hands-on introduction to the world of artisanal ensaïmada-making in a warm, authentic bakery setting in the heart of Palma. Guests learn about the history behind the pastry, discover the importance of fermentation and technique, and create their own ensaïmada from scratch – before, of course, enjoying it fresh from the oven.
More than a cooking class, it’s an opportunity to experience a small but meaningful piece of Mallorca’s culture through the people who continue to keep these traditions alive.
As Deborah says, “An ensaïmada tastes different when you know the story behind it.”
Whether it’s a small individual piece for a snack or a large one to share, the ensaïmada sets the rhythm of life here. In Winter, we love dipping it into thick hot chocolate; in Summer, it’s the perfect companion to artisanal ice cream.
Deborah’s Favourite Places to Buy Ensaïmadas in Mallorca
🌀 Forn Sant Francesc (Inca)
A traditional favourite known for beautifully classic ensaïmadas.
🌀 Forn Fondo (Palma)
One of Palma’s historic bakeries and a local institution.
🌀 Can Joan de s’Aigo (Palma)
Perhaps Mallorca’s most iconic spot to enjoy an ensaïmada — ideally with hot chocolate or almond ice cream.
🌀 Forn Can Salem (Algaida)
Worth the detour for those wanting a more local countryside bakery experience.
🌀 S’Olivaret (Esporles)
A charming stop in the Tramuntana foothills with excellent artisanal pastries.
Join the Workshop
🌀 Ensaïmada Workshops at Forn de sa Llotgeta, Palma
Hosted by Deborah Piña & local pastry chef Jose
A cozy, authentic and delicious experience for anyone wanting to discover one of Mallorca’s most iconic traditions through taste, storytelling and hands-on baking.
→ Book the workshop online through The Calendar Mallorca here.
