Museum of Bread

It is a municipal building that conserves all the utensils necessary for the production of bread and was still in use until 1985.
After that, it was only used occasionally on the 4th of December, the feast of Santa Bárbara, patron saint of the village. On that day, the bread of charity or bread of souls is distributed among all the villagers.
From the left-hand side to the end, we can see the whole process. The cereal was collected with the help of horses, the grain was separated in the threshing floor, then it was milled and passed through the sieve. Once the flour has been sifted, it was time to knead it and leave it to rest.
The next morning, just before dawn, the neighbours would come with their dough to bake the bread. Each had his own batch, these numbered plates ordered the villlagers in the bakery and avoided more than one argument. First the dough had to be separated in the”eñir” (knead) area. With a proportionalpart of this dough, payment was made to the person in charge de encender of lighting the oven, the“poia”, and it was place in a specific area lnown as”poias”.
Each house made bread for several days, round loaves that kept the bread tender for longer. Afterwards, with the sealing machine, a drawing was made on the bread, that is how we got the “star bread”, to which each one gave a personal touch to differentiate it, a small pinch or a finger sunk in a specific part.
Upstairs there is a room that is sometimes used as an exhibition hall.