Bread dough is made with sourdough and olive oil.
Horno de la Trinidad opened in Utrera in 1977 and has watched the whole neighbourhood change. Curro Montero is thirty-one and has run it since his father died in 2019. Before that he was a waiter on the coast.
In the first year he thought about selling up. He baked bread before dawn and sold it at midday to a handful of neighbours. He made the picos out of habit, from the leftover dough.
A bar in Seville asked him for twenty bags. Then a market in Amsterdam asked for two hundred. Now the picos pay for the bread, and the bread still goes out to the neighbourhood every morning.
