Vanille Bakery Lab

When you think about your business, what are you most proud of?

To continue making bread as it was made in the past, without yeast, leaving it to ferment for a minimum of 24 hours. We are also proud to make pastries without additives or preservatives, using only natural ingredients and in a completely artisan way. In short, we are proud of the fact that we do not industrialise, not for anything in the world.

What is the history of your commerce?

The Donoso Cortés bakery was opened almost 4 years ago by Marcos Costa and Alfredo Márquez.

"Making 'real' bread like our grandmother used to make in Galicia was a dream for us. I still remember the love and care with which we made each piece, and the patience of waiting for the bread to ferment slowly for many hours. The smell of it fresh from the oven is impossible to forget". - Alfredo comments. At Vanille, our mission was and still is to make bread as it used to be, as it is no longer made... only with water, flour and salt... and a lot of patience.

Two years later, Carolina - Alfredo's sister - and Jose, joined the project and together they opened Vanille Bakery Lab & Café: a bakery - cafeteria where you can taste all their exquisite creations.

Today, with Leticia Junco on board (the most recent partner), they also have an online shop, www.vanille.es, and in addition to their two points of sale in Chamberí, they distribute daily to restaurants and companies that seek to provide their customers and employees with healthy products...

What services and products does your business provide?

We never tire of repeating it: Vanille Bakery Lab manufactures only 100% handmade products, respecting the origin of the natural ingredients we use, and using manufacturing processes with minimal transformation. "We like what we do and how we do it, and we blindly trust in the value of craftsmanship. We refuse to industrialise, because we would lose our essence and raison d'être".

Vanille Bakery Lab's breads are all 100% home-grown sourdough and are always fermented for 24 hours, as well as being made exclusively with water, flour and salt (without commercial yeast or any other additives or ingredients).

As for the pastries, we use only the highest quality ingredients, and we do not use additives or preservatives.

Each and every one of our products is special, but if we had to highlight one, it would undoubtedly be the white wheat seed loaf, our own recipe developed in our bakery, which contains various types of seeds that give it a unique and unrepeatable flavour and texture. Our unmistakable Parisian croissant is undoubtedly the king among our customers, who tell us every day that they are indeed like the croissants of Paris.