In Barcelona, there are bars that form part of the city's emotional landscape. Bars where time passes more slowly, where coffee steams on the counter, where conversations drift across the room without haste. Bar Bauma is one such place: a traditional Catalan bar with a neighborhood soul, which has managed to preserve its essence while incorporating ideas that surprise those who sit down there for the first time.

Among these ideas, one of the most celebrated is the brioche of the month: a unique creation, different every month, which combines tradition, seasonal produce, and that touch of creativity that makes Bauma what it is. Each brioche is a nod to Catalan cuisine, lovingly reinterpreted without losing the simplicity that characterizes authentic bars.

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October: "Flavors of Home," a brioche that speaks the language of fall

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Autumn arrived at Bauma with a brioche that tasted of mothers, grandmothers, mountain excursions, and slow-cooking Sundays. The October brioche could be christened "Flavors of Home," and there couldn't be a more fitting name.

A soft, buttery bread that embraced a butifarra de perol, that sausage so typical of our region, so typical of our villages, accompanied by seasonal mushrooms, cooked to perfection, with that aroma of the damp forest that marks the onset of cold weather. The cep mayonnaise rounded off the dish with a delicious depth, the kind that makes you close your eyes for a second longer than necessary.

It was a brioche that needed no introduction. One bite was enough to make you feel at home.

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November: old clothes, chestnuts, and pork rinds

November arrived with a brioche that championed the cuisine of making the most of leftovers, the cuisine of a lifetime, the cuisine that in Catalonia has always known how to turn leftovers into treasures.

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The brioche with ropa vieja was a direct hit to nostalgia: tender, shredded meat, cooked patiently, mixed with a chestnut mayonnaise reminiscent of fireplaces, forests, and wet streets at dusk. To top it off, crispy pork made each bite a perfect blend of tradition, gluttony, and charisma.

A powerful, sweet brioche, very Bauma: a modernized classic without losing any of its original soul.

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December: the next chapter is about to begin

And now, December.
The month of lights, of cold weather that calls for hot dishes, of walks through Barcelona with a scarf and hands in pockets. The month when everyone asks:

"And what will this month's brioche be?"

At Bauma, the answer always comes as a surprise. We know it will be a seasonal brioche, with ingredients that speak of winter, perhaps with a nod to Christmas, maybe with a touch of charcoal or always with local produce... but what we do know is that it will arrive with personality.

And it will arrive with that Bauma blend: the classic and the new sitting at the same table.

If you want to be the first to find out, just follow Bar Bauma on Instagram, where every month the brioche is presented as it deserves to be: with a video, with flavor, and with a desire for you to try it.

The brioches of the month are not a fad or a gastronomic whim. They are a way of keeping alive the essence of a neighborhood bar, one of those places where lifelong locals mingle with visitors discovering it for the first time. Each brioche is a bridge between Catalan tradition and contemporary creativity, between soft bread and timeless flavors, between the Bauma that was and the Bauma that is.

If you don't know them yet, now is the best time to start.
If you already follow them, you know they never disappoint.