From humble beginnings at Can Sopes estate just outside the village of San Miguel, Forn Can Bufí has grown into an island institution.
The family bakery celebrates its 50th anniversary this year, having expanded to ten locations while preserving traditional Ibizan baking methods.
Founded in 1975 by Juan Bufí and Josefa Ramón, it embodies authentic island cuisine.
Their original workshop still operates at the founding site, where the characteristic aroma of sabina wood smoke wafts from the ovens.
Recetas atemporales
The bakery safeguards generations of Ibizan baking heritage. Typical confections include:
- Flaó - the iconic mint and aniseed cheesecake
- Orelletes - delicate, sugar-dusted pastries
- Pan payés - the island's signature sourdough bread
- Seasonal treats such as buñuelos at Easter
Excelencia artesanal
Despite its expansion across the entire island, the firm’s reliance on traditional techniques goes on. Bakers still hand-shape loaves using century-old sourdough cultures. The cocas (Ibiza's answer to pizza) use the same slow-fermented dough recipe from the 1970s.
Una institución en la isla
Today Forn Can Bufí offers:
- Custom-made cakes for celebrations
- Takeaway service of freshly made, always changing favourites including Ibizan classics like sofrit pagés
- Full catering services focused on traditional Ibizan fare
Forn Can Bufí operates daily across ten island locations in San Antonio, Ibiza ciudad, Santa Eulalia, Santa Gertrudis, Puig d'en Valls y Sant Jordi.
You can place your order by phone or via their website.
Localidad: Ibiza Town (Eivissa)
