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Begoa San Pedro started in the world of bread 20 years ago. From Madreamiga La Miguia, where he exhibits them as jewels, he has created a whole philosophy. They make more than 500 loaves per day

Begoa San Pedro with some of his loaves and his table of breads.

To Begoa San Pedro (37) the bread thing came a bit by chance. “The parents of an ex-boyfriend had a baker, she took a job as a free clerk and I got in.” Then the baker left and decided to give it a try. “I started taking courses and training …”. And the bars in that store on Jorge Jun Street began to fly. “Sell ​​more than 1,000 a day. There was not a single“, she remembers sitting in her local in the Tetun neighborhood.

That was 20 years ago and he’s still on the same page. “Then the amounts of the ingredients are not measured. There was no recipe“Good work and work were the only guarantees.” One day I left the tap running and I ran out of water. He did not throw the dough and tried to see what came out. I was an incredible bread, “she recalls excited. From then on her curiosity grew. She started working with sourdough more than eight years ago, when it was still a term alien to the common one of mortals.

Throughout these years, has lived through crises, various fashions and boom of the sector. “In 2008 the consumption of bread dropped a lot,” he says. “Suddenly we took it off the diet because it was said that it was getting fat. People put consumption aside and we noticed it.” The current good moment, he enjoys it to the fullest. “Madrid is a benchmark when it comes to good bread.” The public revalues ​​this basic diet and she has a lot to do with that reality.

Six years ago, Begoa opened with a partner La Miguia, a baker on the street of Teruel who soon sighed. “People have always come to us from other areas of Madrid, and we are not in a transit area or easy to get to.” Artisan bread, long fermentation, sourdough … “Then there were those who told us that the bread was a little vinegary. We had to adjust to lower the acidity and, at the same time, educate the customers’ palate. “Then only they,” Panic and El Horno de Babette “bet on this philosophy.

A little less than a year ago, in the midst of a pandemic, the company grew in every way: they entered new partners -among them Hugo Rodríguez de Prada, co-founder of the chain of artisan Neapolitan pizzeras Grosso Napoletano-, new challenges and new name: Madreamiga La Miguia. Teruel Street remains the center of operations. Workroom and shop with a small corner to have an -excellent- coffee and a croissant with almonds, a hit from its delicious pastry, which includes chocolate palm trees made with French butter and Valrhona chocolate, cinnamon rolls and pistachio croissant. Their roscn de Reyes and torrijas deserve a separate chapter.

At this point, Bego’s project, as they call it, is a bit out of the ordinary. The loaves here are displayed like jewels. “I was hesitant at first; I didn’t know if people were going to understand it,” he says. He got carried away and acknowledges that he has liked the idea. “It’s something different, and customers appreciate that. After all, they are our treasures.” All the breads -there are 16 types- have fermentations of 48 or 72 hours. Mainly national flours are used, without additives and ground to stone. The workshop seen allows to contemplate part of the process. “Many Chinese come to take photos,” he laughs. “I don’t know if they want to copy something,” he says sarcastically.

Marble bread, ideal for cheeses and buttered breakfasts (4.45 euros).
Marble bread, ideal for cheeses and buttered breakfasts (4.45 euros).

The hospitality industry has been a fundamental part of the growth of the business since its inception. “We now serve 80 restaurants, from Bistrnomika, New York Burger, the Azotea group, La Mucca, Bacira, Alabaster … “. Each day they make more than 500 loaves and more than 3,000 hamburger buns. Most have come looking for her by word of mouth. With the pandemic and lockdown, this client base was reduced to a minimum. “I kept all the bread and started to distribute it around Madrid.” Store sales soared and after a week he was able to get people out of the Erte. “We have queues every day.” The cupcakes were the undisputed stars of the moment. “It was ten times more than before the Covid.”

When her mother sees her on television, she recounts, she gets emotional. “I never dreamed that I would make a living from this. And above all, I never thought I was going to enjoy it so much.” Born in Vallecas, she has worked a lot and with hours that not everyone will put up with. “From 2 in the morning to one in the afternoon, from Monday to Saturday for a long time,” he says naturally. “I don’t want my people – there are 9 in the workshop – to go through that. It only takes one week a month at night. It rotates.” It is difficult for him to disconnect and beyond opening more bakeries in Madrid, the next challenge on the agenda, she aspires to “enhance the work of the baker”.

Madreamiga La Miguia: Teruel, 26. Tel .: 652163698. Hours: Tuesday to Friday from 9:00 to 19:00. Saturday, Sunday, Monday and holidays, from 9:00 a.m. to 2:30 p.m.

Seed bread, one of the best sellers (5.75 euros).
Seed bread, one of the best sellers (5.75 euros).

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