At 3 a.m., while most of Santa Perpètua de Mogoda remains silent, the ovens at Delikatessen are already in full swing. The family bakery’s social media presence has attracted nearly 300,000 followers, and about 70% of its customers now come from outside the town, information from Susana López. By sunrise, the bakery’s display is packed with fresh pastries, a daily ritual that has become a hallmark of the business. For Susana, an overflowing counter by opening time is non-negotiable. It sets the tone for the day.
Delikatessen’s story began in 1999, when sisters Susana and Yolanda López decided to open their own shop after years of experience in other local bakeries. What started as a modest venture has grown into a multigenerational enterprise, with Susana’s children, Nuria and Gerard, now working alongside their mother and aunt. Nuria, who showed an early passion for pastry, has made the family bakery her professional home.
Adapting Through Change
Continuous learning has been central to Delikatessen’s evolution. During the 2020 pandemic shutdown, the family used the downtime to develop Yolanda’s pastry expertise. Before the health crisis, Delikatessen operated three locations and employed up to 18 people. The business is now concentrated in a single shop with a close-knit team of six, a deliberate choice to maintain quality and cohesion.
Craft and Flexibility
Production at Delikatessen is carefully planned the day before, but the menu is never set in stone. The team adapts its offerings to the season, new ideas and customer feedback, so the display changes frequently. When a tray empties, staff replenish it, preserving the abundant look regulars expect. The bakery’s hours have also shifted over time: once open until 8 p.m., Delikatessen now closes at 4 p.m., prioritizing a manageable workload over expansion.
Tradition Meets New idea
Delikatessen’s counter showcases classic and contemporary treats. Lemon tartlets, palmeras, cookies, cinnamon rolls and doughnuts, some topped with Kinder or Oreo, sit alongside croissants in flavors ranging from traditional butter to pistachio, strawberry cheesecake and even bacon with cheddar. Despite the variety, the family remains committed to artisanal methods, natural ingredients and time-honored recipes. Traditional pastries such as cabello de ángel share space with creations aimed at younger tastes. For Susana, the croissant is the ultimate test of skill: it demands precision and patience, and remains a bestseller regardless of trends.
Reaching Beyond the Neighborhood
The family also hosts workshops for professionals eager to refine their baking and pastry skills. This mix of tradition, new idea and digital outreach echoes the approach of other successful Spanish bakeries, including the cheesecake specialists who recently opened a new store in Alicante with live baking events and free tastings, as highlighted in this feature on a growing bakery trend.
More than 25 years after its founding, Delikatessen remains a family business where sisters, children and staff work side by side, bound by respect, coordination and a shared commitment to the craft of baking.
