This website was created by PixelUno and serves solely as a non-binding preview.

The bakery The menu Orders Visit us
Call +34 971 400 904 Instagram

ES EN DE

A fig ensaimada fresh from the oven in its tin, halved figs sunk into the golden dough.

The fig ensaimada that sets us apart.

A family bakery in San Agustín, Palma. Bread, ensaimadas, tarts and pastries out of our own oven every morning, from the recipes we have always used and the finest ingredients.

Call +34 971 400 904 See the menu

Avinguda de Joan Miró 354, Palma Every day, 7:30 to 15:00 Since 1968

The bakery

Since 1968, the same family and the same oven.

Forn San Agustín opened in 1968 as a family business and has stayed one. It is run today by Carmen y Paula Riera Tous, the sisters behind the counter who, as their customers tell it, remember what each person likes.

Everything is made here, every day: ensaimadas, bread, tarts, pastries and both sweet and savoury bakes. Over the years new things were added — the apple tart, the Danish pastries, the Galician bread — without touching what already worked.

If I had to name one thing that sets us apart, it would without doubt be the ensaimada with figs. Carme
Four members of the family smile behind the pastry counter, the bread shelves behind them.
The family, behind the counter on Avinguda de Joan Miró.

  • Handmade

    Our products are made daily in our own oven, following the family tradition.

  • New things

    Over the years we have added new products, such as the apple tart, the Danish pastries and the Galician bread.

  • Fresh ingredients

    Figs, apples and strawberries are some of the fresh ingredients that go into what we bake.

The archive

1968, and everything after it.

The oldest photographs of the forn: a five-tier wedding cake, the counter as it was, the same street. Fifty-eight years have passed and the oven is still in the same place.

Three black-and-white photographs from the early years: a man beside a five-tier wedding cake, a woman serving at the counter, and a family in the street.
The early years of the forn.
Three moments in the bakehouse, in black and white: working the dough, closing a box, and taking a tray out of the oven.
The bakehouse, in three moments of one day.
An octagonal seal reading “Since 1968”, the same shape as the bakery’s ensaimada boxes.

The oven in numbers

  1. 80 Ensaimadas a day
  2. 400 Kilos of flour a week
  3. 300 Kilos of sugar a month
  4. 60 Kilos of yeast a year
A fig ensaimada on the oven tray, opened figs spread across the whole surface.

The speciality

Ensaimada with figs.

It is the speciality our customers value most: the ensaimada dough we have always made, with fresh figs set across the top and into the oven. It is the one people ask for most, and the one that comes up whenever somebody recommends us.

Jaumet! Tu duràs l’ensaïmada? (de figues, claro!) Jaume Anglada · songwriter and singer, Palma de Mallorca

All nine kinds of ensaimada

The menu

What comes out of the oven.

Nine kinds of ensaimada, the daily bread, sweet bakes and the savoury Mallorcan pastries: panades, cocarrois and cocas.

A chocolate ensaimada dusted with icing sugar, cut into portions on plates.

Ensaimadas

  • Figs
  • Angel hair (candied pumpkin)
  • Chocolate or truffle cream
  • Whipped cream
and five more kinds → Strawberry tartlets with pastry cream and fresh cut strawberries on top.

Sweet

  • Apple tart
  • Danish pastries
  • Flaó from Ibiza
  • Coca de cuarto (Mallorcan sponge)
and five more sweet bakes → Freshly baked panades and cocarrois, the edges crimped by hand.

Savoury

  • Panades with meat
  • Cocarrois
  • Coca de trempó
  • Galician empanada
and five more savoury bakes → Baguettes, loaves, llonguets and a Galician rosco stacked together.

Breads

  • Brown bread
  • Llonguet
  • Rye bread
  • Rustic baguette
and five more breads →

See the full menu

Orders

A christening, a wedding, a birthday?

We take orders for celebrations. Call us a day ahead on 971 400 904 and we will be glad to help. If you would rather put it in writing, use the form.

  1. Call or write to us a day ahead.
  2. Tell us what you want, how much, and for when.
  3. You pick it up at the forn, freshly made.
A table laid for an event with vegetable cocas, panades, cocarrois, cheese and cured meats on trays.
Traditional Mallorcan bakes for an event, August 2026.

Your mail application will open with the request already written. This site stores no data.

What people say

Our customers, in their own words.

I came from Bilbao and I stayed; here I found warmth, friendship and the best pastry and bread on the island. Belén Sanscustomer
Beyond the pastry, the best part is the sisters who serve you: warm and professional, they always remember what you like and make you feel at home. Maríacustomer
Twenty-five years of the pleasure of the finest product from the finest bakery. Pepcustomer
My weakness is the carnival ensaimadas: the best in Mallorca. Pacocustomer
Do not miss the ensaimadas in any of their varieties. The fig one comes highly recommended. Magdalena Pujolcustomer
I cannot get through a Sunday without their croissants. Hugo Reblingcustomer

Every week we post what comes out of the oven, the orders, and the people who drop in.

@fornsanagustin on Instagram

The bakehouse

Before the shop opens.

Our products are made daily in our own oven, following the family tradition. These are the hours before the door opens.

A hand places unbaked rolled ensaimadas on the trays of a bakehouse rack.
Rolled by hand, waiting for the oven.
A spoon spreads icing over Danish pastries straight out of the oven.
The Danish pastries, one by one.
Trays of apple puff pastry with the slices laid in rows, brushed to a shine.
The apple puff pastry, slice by slice.
In the bakehouse, a pastry chef sets strawberries onto the tartlets with a piping bag.
The tartlets, finished by hand.

Visit us

Avinguda de Joan Miró 354.

A map of the Sant Agustí quarter in Palma. The forn is marked on Avinguda de Joan Miró, about a hundred metres from the shore. Get directions

Hours

Opening hours
Monday7:30 – 15:00
Tuesday7:30 – 15:00
Wednesday7:30 – 15:00
Thursday7:30 – 15:00
Friday7:30 – 15:00
Saturday7:30 – 15:00
Sunday7:30 – 15:00

From 9 September 2026 we close on Wednesdays, so the staff get one day off a week.

Phone 971 400 904
Instagram @fornsanagustin
A cortado and a strawberry tartlet served on the counter.

Have a coffee with us.

And try our best pastries while you are here. We open at 7:30.

Call +34 971 400 904