Brioche of the month at Bar Bauma: Catalan tradition with the usual touch - Somos Esencia

In Barcelona, there are bars that form part of the emotional landscape of the city. Bars where time passes more slowly, where you drink coffee at the bar, where conversations flow unhurriedly across the room. Bar Bauma is one of those places: a traditional Catalan bar with a neighborhood vibe that 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, that combines tradition, seasonal products, and that touch of creativity that makes Bauma Bauma what it is. Each brioche is a nod to Catalan cuisine, reinterpreted with love and without losing the simplicity that characterizes authentic bars.

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October: “Sabors de casa” (Flavors of Home), a brioche that speaks the language of autumn

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Autumn arrived at Bauma with a brioche that tasted of seas, forests, mountain walks, and slow-cooked Sundays. The October brioche could be called "Flavors of Home," because there could be no more accurate name.

A soft, buttery bread roll filled with Salsitxa de Perol, that sausage so typical of our village, accompanied by seasonal mushrooms, cooked to perfection, with that scent of the damp forest that marks the onset of cold weather. The cep mayonnaise rounds 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. All you had to do was take a bite to feel at home.

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November: roba vella, chestnuts, and pork cracklings

November arrived with a bang, championing gourmet cuisine, the cuisine of a lifetime, which in Catalonia has always known how to turn leftovers into treasures.

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The Brioche de roba antiga was a direct trip down memory lane: tender meat, cooked slowly, mixed with a chestnut mayonnaise that evoked memories of a wood-burning stove, a forest, and damp streets at dusk. To top it off, pork cruixent that made every bite a perfect blend of tradition, flavor, and charisma.

A rich, delicious brioche, very Bauma: a modernized classic that hasn't lost any of its original spirit.

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December: The next chapter is about to begin

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

"What will this month's brioix be?"

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

It will arrive with that Bauma mix: the classic and the new sitting at the same table.

If you want to discover it before anyone else, just follow Bar Bauma on Instagram, where every month the brioche is presented as it deserves to be: with video, flavor, and the desire to enjoy 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, 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.