Bag of Horno de la Trinidad picos on the counter of a bakery in Utrera

Andalusia

Picos breadsticks with olive oil

Curro Montero in Utrera · 200 g bag

£3.00

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
Curro Montero, aged 31, behind the counter of the Utrera bakery
Horno de la TrinidadSince 1977

Who makes it

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.

Curro Montero takes bread from the oven and serves a neighbour before dawn

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.

Curro Montero stacks boxes of picos while neighbours buy their bread

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.

How it is made

  1. Hands mix bread dough with sourdough starter and olive oil

    01

    Bread dough is made with sourdough and olive oil.

  2. Curro Montero cuts the dough into strips and rolls each pico by hand

    02

    It is cut into strips and each pico is rolled by hand.

  3. Curro Montero slides trays of picos into the oven for a long slow bake

    03

    They bake slowly until there is no water left in them.

  4. Hands fill kraft paper bags with cooled picos

    04

    They cool and go into a paper bag.

The Seville countryside seen from the walls of Carmona with wheat and olives

Andalusia

Utrera is in the Seville countryside, half an hour from the city, among wheat fields and olive groves. It is flamenco country, and bread country.

See the region
Picos broken in half showing a dry crisp crumb beside a dish of oil

What we are allowed to say

A pico is bread dough with olive oil, baked until no water is left. That is why it keeps for months without going chewy.

What the studies say, on the blog

What they do so it lasts

  1. 01The wheat is from the Seville countryside.
  2. 02The sourdough is the bakery's own, and nobody has let it die since 1977.
  3. 03Kraft paper bag, no plastic.
Curro Montero uncovers the bakery's sourdough, kept alive since 1977

Where your money goes

Curro Montero
£1.30
46%
Transport
£0.20
8%
@seis
£0.50
18%
The shop or home delivery
£0.80
28%

Out of £2.70, the price before VAT. The VAT, £0.30, 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 bag
Ingredients
Wheat flour, water, olive oil (8%), salt and sourdough.
Allergens
Contains gluten (wheat).
Storage
In a dry place. Once open, in an airtight jar.
Best before
6 months from baking.
Seal
No seal
Made in
Utrera, Andalusia
Hands fill kraft paper bags with cooled picos
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