The Art of Spanish Pan de Pueblo: A Story of Tradition

There’s a kind of bread you never forget. For me, it’s Pan de Pueblo — the village loaf my abuela baked in our tiny town outside of Huelva. Made for long days, it held its strength through siesta and supper, used to mop up tomato stews, wipe olive oil from plates, and cradle cheese at dusk.

At Choquera, we’ve brought this bread to life — not just in form, but in spirit. Our Pan de Pueblo is made with a mix of strong white flour and stoneground Spanish flour, and slow-fermented over 24 hours. We bake it in our stone ovens until the crust cracks like dry earth and the interior hums with life.

What makes it different from our sourdough? It’s heartier, denser, more rustic. A loaf for sharing. In Andalusia, it would be torn by hand at the table, passed around with a grin and a story. We recreate that same spirit here in Ireland, serving it with warm lentil tapas, Spanish stews, or as the base for a rustic grilled tomato tosta.

I still remember the first time I made Pan de Pueblo here in Newport. I cried when I took it out of the oven — the smell of smoke, wheat, and memory filled the room. It wasn’t just bread. It was a piece of home. Now, I get to share that feeling every week, with every loaf.

When people buy it at our counter, I always smile. Because they’re not just buying bread — they’re taking a tradition home.