S’Avia Rita: combining tradition and evolution

Miriam Triay / Ciutadella – For more than a decade, since 2012, the family establishment S’Avia Rita has been part of the baking scene in Ciutadella. From the beginning, its owner, Quim Lorente, has been clear about his mission: to embrace quality and seek nutritional health above all. In constant movement and evolution, S’Avia Rita has ended up becoming one of the reference bakeries and bakeries, in addition to being a place to go to hang out. And although it stands out for its organic bread, the rest of its products, especially Christmas ones, also deserve special mention.

A CONVICTION IS BORN
In 2009, Lorente and his wife decided to start a new business: baking. Obtaining their titles as master pastry craftsmen, in 2011; A year later they began their career in this world with a small workshop. To evolve to the establishment they are today, located on the opposite wall. “I was previously in charge of Cas Sucrer. Until one day I decided to open my own place, S’Avia Rita. One that has been growing and evolving progressively, until today,” Lorente explains to us.

A growth that has been, at all times, influenced by a strong food conviction. “We have always navigated between two seas, which we have tried to converge. Health, key in food, and respect for the island’s tradition. Always offering the highest possible quality.”

ONE BREAD FOR EVERYONE

With this idea, S’Avia Rita began working with organic bread. And not in a residual way, but “it is the focus of the company.” The star product. That has achieved the combination of health and tradition. Thanks to the recovery of xeixa flour from Menorca, practically non-existent and in disuse. “Currently, in S’Avia Rita we make organic bread, with xeixa flour that is produced in La Vall. “A 100% Menorcan bread.”

A valuable recovery, since it is a product that presents “a very specific personality of taste, and very healthy qualities and properties.” Nowadays, and after more than five years with this organic bread on the market, the Menorcan public can find it in some restaurants on the island, as well as in the brand’s offices, in plural.

And a few years ago S’Avia Rita decided to expand beyond Ciutadella, acquiring four new points of sale between Es Castell and Maó. Businesses born with the name of Can Rizal, “but they are S’Avia Rita.” Four establishments that add to the same trajectory and will of the mother business: “Offer customers traditional Menorcan pastries and pastries, made with top quality raw materials.”

S’ÀVIA RITA PRODUCTS

However, and although bread is its main protagonist, it is not the only product that is on offer in the various establishments. In this sense, the same brand idea is continued in the rest of the products: Trying to maintain its origins. “We cannot let market trends stop our children from seeing the origins of the town.”

A tradition, then, for him immutable. But, obviously, it has been affected by the current times and new demand trends. “The current offering consists of traditional products and introduced products. The latter are brought from outside because they fit in with the one here.” Thus in S’Avia Rita we find the Mallorcan ensaimada, the “formatjades”, the “pastissets”, the “almond cakes”, the “rubiols”, the sobrasada rolls…

“In addition to the innovations that can be made from the products here that, for me, should not go around the essence.” Innovations that are due to the public, often demanding new tastes and culinary experiences, but that, as Lorente rightly states, have in no case lost the sense of tradition. “We have been trying different lines of traditional products, such as, for example, the Rubiols: Menorcan-style squid, monkfish with prawns, loin with cabbage… really what we have done is mix the island’s cuisine with pastries. . “Two culinary traditions.” We innovate, but without losing the essence of the product or the texture.