Delikatessen, founded by sisters Susana and Yolanda López in 1999, has become a local institution and social media sensation. With their children now involved, the bakery blends tradition and innovation, attracting customers from far beyond its Catalan hometown.
At 3 a.m., while most of Santa Perpètua de Mogoda remains silent, the ovens at Delikatessen are already in full swing. By sunrise, the bakery’s display is packed with fresh pastries—a daily ritual that has become a hallmark of this family-run business. For Susana López, ensuring the counter is overflowing by opening time is non-negotiable, a detail that sets the tone for the day.
Delikatessen’s story began in 1999, when sisters Susana and Yolanda López, after years of experience in other local bakeries, decided to open their own shop. What started as a modest venture has since grown into a multi-generational 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 deepen Yolanda’s pastry expertise, ensuring the bakery would emerge stronger. Before the health crisis, Delikatessen operated three locations and employed up to 18 people. Today, the business is 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 their offerings to the season, new ideas, and customer feedback, allowing the display to change frequently. When a tray empties, staff quickly replenish it, preserving the abundant look that 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 Innovation
Delikatessen’s counter is a showcase of both classic and contemporary treats. Lemon tartlets, palmeras, cookies, cinnamon rolls, and donuts—some topped with Kinder or Oreo—sit alongside croissants in a range of flavors, from traditional butter to pistachio, strawberry cheesecake, and even bacon with cheddar. Despite this variety, the family remains committed to artisanal methods, natural ingredients, and time-honored recipes. Traditional pastries like cabello de ángel share space with creations aimed at younger tastes. For Susana, the croissant is the ultimate test of skill: demanding precision and patience, it remains a bestseller regardless of trends.
Reaching Beyond the Neighborhood
Delikatessen’s influence now extends well beyond Santa Perpètua de Mogoda. The bakery’s social media presence, where they share daily routines and new products, has attracted nearly 300,000 followers. According to Susana, about 70% of their customers now come from outside the town. The family also hosts workshops for professionals eager to refine their baking and pastry skills. This blend of tradition, innovation, and digital outreach echoes the approach of other successful Spanish bakeries, such as 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.
After more than 25 years, Delikatessen remains true to its roots: a family business where sisters, children, and staff work side by side, united by respect, coordination, and a shared commitment to the craft of baking.
