Last summer, during one of my meals at Coconovo Beach, on the Barrosa beach at the height of Loma de El Puerco, I was impressed by their bread, and especially the turmeric bread. At the end of the meal, I asked one of their managers where they bought it, Carolina told me that the bread was artisanal and was made in a bakery in Chiclana, then I discovered Daniel Ramos, considered the baker of the year in Chiclana de la Frontera.
Daniel Ramos sells his creations through La Cremita, which has a bakery in the industrial estate of Pelagatos where he has a stone oven installed, and a bakery in the area known as El Retortillo, in the centre of Chiclana, as well as two bakeries/pastry shops in San Fernando. Daniel supplies bread to the most well-known and famous restaurants in the area (El Campero, Aponiente, El Faro, Ventorrillo El Chato), and even sends bread to Madrid, Barcelona and Ibiza.
His types of bread are impressive, all made with cultured sourdough and slow fermentation. His beginnings date back to when he was second to Angel León at the Aponiente restaurant in El Puerto de Santa María. Daniel points out that he develops his pieces by talking to chefs, sometimes creating pieces that surprise, such as the pork rind loaf.
When you go to the industrial estate where he has his base of operations, it is not unusual to find queues of people waiting to buy some of his breads directly from the bakery. People come from the towns in the area, especially from Conil, Medina, Chiclana and San Fernando, although all those visitors who spend the summer in Cádiz do not hesitate to pay a visit and try some of his recipes.
We recommend trying the multigrain loaf, which contains 50% wholemeal flour, has seeds and is fermented for 20 hours in a chamber. For me, it is the most successful piece, followed by the turmeric and toasted sunflower seed loaf, which stands out for its characteristic colour, without forgetting the 100% wholemeal loaf.
Other specialties include the breadsticks, for example, made of choco or shrimp tortillas, as well as the spelt flour rolls.
Every week they make different breads, and if you don’t want to be left without them, we recommend you call and reserve your order.
Telephone for reservations 956 403551.