Cal Jan was born in 2012 at a family Christmas dinner in Torredembarra. Fourteen years later we're a bakery, a café, a Neapolitan pizzeria and an artisan ice cream project — always the same family's hands behind every product.
Cal Jan's story begins in Torredembarra, with three siblings and an idea that was born almost by accident during a Christmas dinner. Siscu, the middle brother, had worked for many years at the town's bakery. When it closed, many neighbours kept seeking him out for cakes and artisan bakes. His experience and love for the craft were already part of many people's daily lives.
Jordi, the eldest, was studying business administration and had developed the creation of a bakery as his final-year project. Rafel, the youngest of the family, was studying special education. It was during that Christmas dinner that Jordi asked the question that would change everything: "What if we opened a bakery?"
The whole family rallied together and in 2012 Pastisseria Cal Jan was born. Over the years, the project grew and moved to Antoni Roig street — Torredembarra's main street — reviving the spirit of the old-fashioned bakery in the very premises where Siscu had worked years before.
Rafel discovered his passion for the world of pastry and trained at the Hofmann School in Barcelona in 2013. In 2016 he took over leading the project alongside Jordi. Shortly after, Magí Rovira, also trained at Hofmann, joined as a partner. Together they opened the stall at the Tarragona Market (2017) and, in 2019, the Sal i Sucre café.
Adrià, Jordi's son, started helping out at Cal Jan at 16. Living day to day alongside Rafel and Magí's passion, he fell in love with the craft. He too studied at the Atelier School in Barcelona, earning his pastry chef qualification while juggling studies and work. In 2020 he joined the team full-time.
2021 brought the big recognition: Best Chocolate Panettone in Spain. A turning point for the bakery. In 2023, Rafel represented Spain at the World Championship in Milan and returned as runner-up. In 2025, Adrià took over from his uncle and also won the award for Best Panettone in Spain. Today, Cal Jan is much more than a bakery: it's the story of a family that has grown together around the craft, combining tradition, training, innovation and a passion for artisan pastry.
Started as a family helper at Cal Jan and found his calling there. Trained at the Hofmann School in Barcelona with chef Eric Ortuño. Began his panettone journey under the mentorship of Rolando Morandin.
Third generation. Started at 16 helping out in summer and decided to train at L'Atelier under the mentorship of Eric Ortuño. Specialised in mousses and modern pastry. Has also studied with Fabrizio Donatone and Jordi Bordas.
Trained at the Hofmann School with the dream of opening his own business. Joined Cal Jan in 2014. In charge of chocolate creations: Easter figures, Christmas turróns and artisan pralines.
The workshop and the shops. Tradition and innovation in artisan pastry — from Sant Marc cakes and Sachers to mousses and pralines — fresh from the workshop every day.
Café with an open-air terrace. Specialty coffee, freshly made artisan pastries, gourmet sandwiches, matcha, chai latte and caramel macchiato.
When night falls, the café turns into a Neapolitan pizzeria. Wood-fired pizzas with long-fermentation dough. Takeaway also available.
Artisan ice cream with the same philosophy that defines the whole house: quality product, in-house production and authentic flavours.
Best bakery in the Camp de Tarragona
