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Bianca's Pots and Pans

Casa
España
Barcelona
Bianca's Pots and Pans

Hi! I’m Bianca — I’m passionate about making comfort food from scratch and bringing joy through every bite. Can’t wait to connect with you!
(1)

With a background in both food and florals, I love creating things that make people feel at home.

15/06/2026

You people are keeping me very busy lately.

With my Balkan upbringing, feeling good about myself isn’t exactly my default setting. But your messages, recommendations, and all the new faces ordering from Pots and Pans have me smiling like an idiot in the bread room.

Three baking days a week and I’m struggling to keep up, in the best possible way.

Thank you for supporting homemade food, small businesses, and one slightly flour-covered baker.

Homemade is always best. ❤️🍞

14/06/2026

Truly humbled by all your orders lately.

Next sourdough baking day: Tuesday.

On Wednesday, I’ll be making small batches of fresh summer pickles and seasonal jams.

Thank you all for your support. It means the world!

09/06/2026

Ready to order for this Friday's bake?
You can pick up as usual, or at Monday Friday Bistro from 5-8. Happy hour is on also!

08/06/2026

People often ask why artisan bread costs more than supermarket bread.

The answer isn’t hidden in a secret ingredient.
It’s in the time.

While industrial bread can go from mixer to shelf in a few hours, my sourdough spends up to two days fermenting, developing flavour, texture and keeping qualities naturally.
No shortcuts.
No rushing.
Just flour, water, salt, time, and a baker who checks on dough more often than most people check on their children.

I wouldn’t have it any other way.

Thank you for supporting small businesses, handmade food, and the slow process behind every loaf.

05/06/2026

I honestly thought this week I wouldn’t live to bake another day.
I’m still not sure what my punisher was. COVID, flu, or whatever virus decided to follow an infection.
Happy to say I’m on the mend, and I’m back.

It feels good to be back in my kitchen and bread room, making good food with my own hands.

Have a great weekend, everyone, and thank you for all the messages and support, and your understanding in the orders i had to delay.

Yours,
Bianca

03/06/2026

Beware of the label on bread that says “sourdough.”
Most of the time, a closer look at the ingredient list reveals that it contains only a small percentage of sourdough starter, often around 10%, added mainly for flavour and marketing purposes.
A bread made entirely with sourdough is very simple.
The ingredient list is usually just:
• Flour
• Water
• Salt
That’s it.
Some specialty loaves may also contain milk products, olive oil, seeds, nuts, or a touch of honey, depending on the recipe.
If the ingredient list includes commercial yeast, dough improvers, emulsifiers, preservatives, or a long list of additives, then the word sourdough is describing an ingredient in the bread, not the fermentation process used to make it.

The word “sourdough” tells you what’s in the bread. The process tells you how the bread was made.

30/05/2026

Today I’m feeling grateful for Spain.

For giving me the opportunity to legally build a business from home while raising my children.
For good healthcare.
For amazing weather.
For friendly communities, a culture that supports small businesses, and values family.

For the quality of life that so many people dream about.

Pots and Pans exists because I was given the chance to make it happen.

Thank you, Spain. 🇪🇸❤️

Hoy me siento agradecida con España.

Por darme la oportunidad de crear un negocio legalmente desde casa mientras crío a mis hijos.
Por una buena sanidad.
Por un clima increíble.
Por las comunidades acogedoras, la cultura que apoya a los pequeños negocios y los valores familiares.

Por una calidad de vida con la que mucha gente sueña.

Pots and Pans existe porque tuve la oportunidad de hacerlo realidad.

Gracias, España. 🇪🇸❤️

27/05/2026

I’m in 101 sourdough groups. Following even more bakers.

And lately… it feels like everything became about fancy terms, fancy tools, fancy scoring, fancy setups.
Like bread stopped being bread and turned into a performance.

So for a few days, I cooked instead of baked.
Not because I needed a break from sourdough.
I needed a break from the noise around it.
Standing in my kitchen making simple food reminded me why I started this in the first place.

Not for trends.
Not for validation from strangers online.
Just for the feeling of making something good with my own hands.

Dirección

Barcelona
11360

Teléfono

+34604409320

Página web

facebook.com

Notificaciones

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