Santiago Catalan Martínez He’s a man from Madrid 48 years old carrying more than 2 decades in Navarre. He was a driving school teacher and gave lessons for drivers in a training center, until he decided to change his life and open your own bakerywhich was inaugurated on Saturday November 16, at 5 p.m..
This is the Bakery Bread La Mimosalocated in the Lakuondo Square, number 12In Mutilva. The place is located a short walk from the Pamplona neighborhood of Lezkairu.
Mimosa Bread It is very close to other establishments that we have known in this area of local commerce, such as the Goñi butcher’s shop, which will open its fifth store, or the Kokea bookstore, with incredible workshops and activities for children.
Santiago Catalan He started baking bread at home 6 years ago. I never thought about becoming a baker. In fact, the idea to start training came from his wife. “My work no longer motivated me and it was she who encouraged me to study. That’s how I ended up training at Escuela Materia (a training space in baking and pastry making in Madrid) “, she explains.
Since then, the baker He decided that this would be his future. And today, at 48, he opened his first bakery. In the opening on Saturday November 16, at 5 p.m.proposed a tasting of their breads, as well as different wines and aperitifs. “The goal was for customers to try my products,” he explains.
The specialty of The mimosa are their traditional sourdough breads. They are all handmade in their own workshop, with natural flours and no additives. “The best thing about the breads I make is that they easily keep for three or four days from the time you buy them. And they can be frozen. In fact, they keep better when frozen. Then you put them in the toaster and it’s perfect again, like new,” he assures. Santiago Catalan.
“My mother, who is very old, did not see the project very favorably. She always told me that she would buy the bread in any supermarket and that I had not planned to change. Now, when I talk to her on the phone, she tells me that she has already emptied the freezer so that I can bring some to her,” she says with a laugh.
Furthermore, when the bakery settles down, he will also sell pastries. This is one of the new features that the bakery intends to include, in addition to making workshops how to make bread, biscuits and roscones. He workshop It’s strategically planned for them.
In fact, the windows of workshop They allow you to see from the outside everything that is happening there. “That’s why I really liked this place. Everyone can see what you’re doing. So you can see that nothing is hidden. There are no lies here,” says the baker.
Even though the work and paperwork started in January this year, Santiago Catalán has not lost the desire to start his business. “My goal is for La Mimosa to maintain the enthusiasm I currently have. In addition to making bread, I really like taking care of customers. And also being able to give work to more people,” explains- he.
Before even opening its doors, the neighbors from the region helped him do so. “Even though everything was covered, a lot of people came, opened the door and encouraged me. They told me they really wanted me to open, and that helped me a lot,” he says .
After the opening at the bakery you can buy their sourdough breads in the premises of Tuesday November 19. Additionally, orders can also be placed via the company’s WhatsApp. bakery.
