Havana has recently welcomed a new culinary gem that is becoming the talk of the town. Pan de La Habana, an artisanal bakery that opened its doors on December 19, has grabbed attention not only for the quality of its baked goods but also for its prices, marking it as the priciest bakery in the capital and possibly the entire country. A video by actress Laura Delgado (@laura_delgadoactriz) on Instagram has sparked discussions about this exclusive spot located at Calle Calzada #709, between Paseo and A.
"I couldn't resist and visited Pan de La Habana for the second time. They offer a wide range of breads and pastries, but the almond croissants are my favorite," the actress noted.
The prices certainly reflect the exclusive nature of the business. A croissant can range from 400 to 850 Cuban pesos, depending on the fillings and ingredients. Meanwhile, a simple raisin snail pastry is priced at 450 pesos.
Despite these high costs, demand has been so overwhelming that the bakery has had to alter its public hours. Currently, they operate from 8:00 a.m. to 4:00 p.m., with plans to return to normal hours of 8:00 a.m. to 8:00 p.m. after completing improvements to enhance service and increase production.
Luxury Artisanal Bread in a Flour-Scarce Nation
What sets Pan de La Habana apart is not just its price, but the philosophy behind its creation. The bakery specializes in artisanal breads made with naturally cultivated sourdough, which makes them more nutritious and easier to digest. However, this quality comes at a cost, especially in a country where flour shortages are a common struggle for families living on basic wages.
Renowned Master Bakers Behind the Craft
This Havana-based private enterprise boasts a prestigious team of master bakers running the ovens. Josep Pascual, a winner of the European Louis Lessaffre Cup and a juror at the Bakery World Cup, is also a professor in schools across Europe, Asia, and America. His work has been awarded the Timeout Prize for Most Innovative Project and received accolades on the Ruta del Buen Pan in Barcelona and Catalonia.
Abdeslam Zebroun, an alum of the esteemed Maison Kayser Academy, brings nine years of experience in natural fermentation and baking, blending French baking techniques with the richness of special Spanish breads.
Josep Antoni, with over 40 years of experience, has led international projects and transformed artisanal bread into genuine works of art.
The public's opinion mirrors the impact of Pan de La Habana. Social media comments highlight its "good taste, first-class service, and exclusivity," despite the high prices. One user remarked, "This is a high-end bakery, something truly exclusive that should be a national reference."
This private business is reshaping the concept of bakeries in Cuba, offering a gourmet experience that has surprisingly found a loyal following in a nation where enjoying bread with butter is considered a luxury.
Exploring the Impact of Pan de La Habana
Why is Pan de La Habana considered the most expensive bakery in Havana?
Pan de La Habana is recognized as the most expensive bakery due to its high-quality artisanal products and the exclusive nature of its offerings, with prices that reflect its premium status.
Who are the master bakers behind Pan de La Habana?
The bakery is led by renowned bakers including Josep Pascual, Abdeslam Zebroun, and Josep Antoni, each bringing a wealth of international experience and accolades to their craft.
How has the public reacted to Pan de La Habana's offerings?
Despite high prices, the public has responded positively, noting the bakery's good taste, excellent service, and exclusivity as key highlights in social media discussions.