Flour, olive oil, water, salt and yeast are mixed together.
Forn de Sa Creu opened in Algaida in 1951 and has not missed a single market day since. It belonged to Aina Ramis's grandfather. She is twenty-seven and studied fine art in Barcelona.
When her grandfather fell ill, Aina came over to help for a summer. She never left. She learnt the dough from him, standing beside the kneading trough, with no scales.
Oil biscuits are what everyone takes home from the island. Aina makes them the way he did, with oil and no lard. She says that as long as someone in Munich is dunking them in their coffee, the village oven stays lit.
