Open box of Forn de Sa Creu olive oil crackers beside a coffee in the Algaida bakery

Balearic Islands

Mallorcan olive oil biscuits

Aina Ramis in Algaida · 200 g box

£3.90

VAT included

In London you can find it in these shops.

Before you order it to your door, see if a shop is near you. They keep it for you and you pick it up when it suits you.

  • Colmado Hackney

    Chatsworth Road 61, London

    Tue to Fri 12:00 to 20:00 · Sat to Sun 11:00 to 17:00

  • Despensa Northcote

    Northcote Road 74, London

    Mon to Fri 10:00 to 19:00 · Sat 10:00 to 17:00

If there is no shop near you, we send it to your door.

Delivery to United Kingdom: £17.10, 4 to 6 days.

Delivery already includes customs and taxes. You pay nothing more when it arrives.

Hamburg shop with wooden shelves where a shopkeeper slices cheese
Aina Ramis, aged 27, in front of her grandfather's old bread oven in Algaida
Forn de Sa CreuSince 1951

Who makes it

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.

Aina Ramis kneads in the wooden trough beside her grandfather, who teaches her without scales

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.

Algaida villagers queue at the bakery on a market Sunday

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.

How it is made

  1. Hands mixing flour, olive oil, water, salt and yeast

    01

    Flour, olive oil, water, salt and yeast are mixed together.

  2. Aina Ramis shapes each cracker by hand with its pinch

    02

    The dough rests and each biscuit is shaped by hand, round and with its pinch.

  3. Aina Ramis slides the crackers into the wood oven on a long peel

    03

    They bake in the wood-fired oven until they sound hollow.

  4. The dried crackers are packed into cardboard boxes with waxed paper

    04

    They are left to dry and go into a cardboard box, with no plastic bag.

Almond and carob trees between dry stone walls in the Pla de Mallorca

Balearic Islands

Algaida is in the Pla de Mallorca, half an hour from Palma, with windmills and wheat fields. On Sunday mornings the village smells of baking.

See the region
Olive oil crackers topped with sobrasada and with jam on a plate

What we are allowed to say

They are made with olive oil instead of lard or palm oil. There is no sugar in them, so they go with sweet and savoury alike.

What the studies say, on the blog

What they do so it lasts

  1. 01The oven is fired with prunings from the island's almond and olive trees.
  2. 02The flour comes from a mill on Mallorca.
  3. 03Cardboard box with waxed paper inside, no plastic.
A man stacks almond and olive pruning wood beside the Algaida bakery

Where your money goes

Aina Ramis
£1.60
45%
Transport
£0.30
9%
@seis
£0.60
18%
The shop or home delivery
£1.00
28%

Out of £3.50, the price before VAT. The VAT, £0.40, goes to the state.

How we work
A producer's hands go over a delivery note at the kitchen table

What the label says

Format
200 g box
Ingredients
Wheat flour, olive oil (12%), water, salt and yeast.
Allergens
Contains gluten (wheat). May contain traces of sesame.
Storage
In a dry place, with the box closed.
Best before
6 months from baking.
Seal
No seal
Made in
Algaida, Balearic Islands
The dried crackers are packed into cardboard boxes with waxed paper
Piece of Sa Pleta Negra sobrasada on an olive wood board in a Porreres kitchen

Keep looking

Black pig Sobrasada de Mallorca PGI

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Black pig Sobrasada de Mallorca PGI250 g piece£7.70

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