We are a 100% artisan bread bakery, with protected geographical indication, Pan de Cea, and protected geographical indication, Pan Galego. Currently, only 11 bakeries in the world bake this bread, which was awarded Spain’s first PGI in the sector and has been made in the traditional way since the 13th century. We also have the PGI Pan Galego, one of the 12 bakeries in Galicia certified in its artisanal production and the only one with double certification. We bake the bread in three stone and wood ovens. The main floor is the bakery with ovens, troughs and wooden kneading tables, the woodshed and the bread shop. All glazed, to share the process with the visitor. On the first floor there is a circular economy system with smoke, unique in Spain. We don’t use fossil fuels: only wood as a source of heat, and smoke. We’re on the Silver Route of the Camino de Santiago. Eight kilometres from the Oseira Monastery and seven from O Carballiño, pioneer of excellent octopus preparation. The region has an important thermal activity and the Protected Designation of Origin Viño do Ribeiro.