Galetes de Xeixa


For the elaboration of our Xeixa crakers we use 1/2 of organic Xeixa white wheat flour and 1/2 of whole organic Xeixa wheat flour, virgin olive oil, lard and fresh yeast. The mixture of the dough is done manually and we give it three folds with their corresponding resting times, just before stretching, cutting and baking.

The result is some crispy biscuits that we often use a base for tapas at the beginning of our “tasts” and that are particularly good with either sweet or savoury products.