Santa Eulalia Boulangerie Patisserie

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

From the beginning we thought of Santa Eulalia as a meeting place where our customers would feel comfortable, where they could taste top quality products made in our bakery and where they could take part in our day-to-day business, always open to listen to their comments and suggestions. All of this, taking French bakery and patisserie as a reference and betting on exquisite coffees and teas.
We also love to innovate and surprise. Thats why we try to offer a new product every week, whether its a bread, a cake or a bun.
Along with the quality and variety of the products we offer, we also put a lot of emphasis on customer service. We believe that proximity and friendliness, especially in a neighbourhood shop, is another of the cornerstones of our daily work.

What is the history of your commerce?

Santa Eulalia está a punto de cumplir cinco años -abrimos el 22 de diciembre de 2015- y ha sido un lustro muy intenso de trabajo, pero al mismo tiempo muy gratificante.
Desde el principio nos sentimos muy bien acogidos en el barrio -tanto en lo que se refiere a la relación con los vecinos como con el resto de los comercios- y, a día de hoy, podemos decir que algunos de nuestros clientes son incluso ya amigos.
Desde el punto de vista estrictamente histórico, además, tenemos la suerte de contar en Santa Eulalia con restos de la muralla cristiana de Madrid, del siglo XII, lo que otorga una gran singularidad al local.

What is your professional experience?

José Alberto Trabanco has a degree in Law from the Autonomous University of Madrid and a Diploma in Protocol, but he soon developed his passion for gastronomy. He studied cooking at the Aiala Basque School and in 2012 he studied pastry making at Le Cordon Bleu in Madrid. In addition, he was the manager of a hotel of the Meliá chain in Burgos for 5 years.
Ana Ramos has a degree in Information Sciences from the CEU San Pablo University in Madrid and for more than 15 years she has worked as a journalist in different media.
For us, the idea of being self-employed has been very gratifying, not only to be able to develop a business project with its own identity, but also because it allows us to employ other people and thus form a team that over time has become a small family.

How has covid 19 affected your business?

We do not know of any business that has not been negatively affected by Covid-19. Undoubtedly, the absence of tourists throughout Madrid, and especially in the centre, has affected us. However, in the case of Santa Eulalia, we believe that the determining factor has been the fact that it is a business that from the very beginning was born with the idea of providing a service to the neighbourhood and to our neighbours.
For all these reasons, since the pandemic began, we have focused on being able to serve our customers with maximum safety. That is why we have always been very aware of the obligatory use of masks and hydroalcoholic gel, as well as keeping a safe distance and respecting all the rules, including the reduction of the capacity.

What services and products does your business provide?

One of the aspects we enjoy most at the Santa Eulalia bakery is that we do not follow a set pattern beforehand. In these 5 years we have been varying our daily offer according to our concerns, our customers concerns and depending on the time of the year and the constant need to surprise. This is why, in addition to a wide variety of basic and everyday French bakery and confectionery products, we are adding many others that we are often interested in according to national and international trends.