Lisandro Cabrera, Valleseco - interviewed by @loretosocorro
In the courtyard of the Valleseco "EcoValles" Ecological Market, among plants and woods, you can smell the aroma of freshly baked bread.
Lisandro Cabrera welcomes us next to the wood oven in full operation.
"I started making bread about eight years ago. I used to work on the dock and ended up leaving everything to dedicate myself to this. It was a radical change. "
Do you come from a tradition of bakers?
"No, no ... I'm self-taught. One Christmas I went to buy a book for my son, who was studying journalism, and queuing to pay I saw one that caught my attention, next to a shelf. It was from an Australian baker and taught how to make bread. I bought the book and, from there, I started at home for my family, for friends and, precisely, one of my friends called me one day and suggested that I make bread professionally and until today. "
What kind of bread do you make?
"The variety is huge but it is always sourdough and organic. I use rye, spelled, wheat, durum wheat, khorasan (kamut) which is an ancient wheat similar to spelled. "
Lisandro shows us the queen of his workshop.
"This sourdough can be 14 or 15 years old - And while talking about the sourdough Lisandro infects us with his inner peace -. You just have to pamper it and refresh it. "
What other products do you offer?
"Well, croissants, muffins, chocolate brownies, cookies ... at Christmas we also make polvorones. "
And with apples from Valleseco have you dared?
"With apples I have made muffins, apple bread and even cider bread. The cider bread was commissioned during the feast of the Incarnation for the fair. "
How did you make it?
"Macerating the apple in cider overnight and then instead of water for the dough I used cider. "
What kind of firewood do you use?
"The oven is fired with eucalyptus wood. I don't bake with the wood itself but when the grill is already done ”
We see that you use tiles as a slate ...
"Here I write down some recipes, orders and sometimes even poems. I already have two books of poetry to edit ... "
Receive a call for an order. Lisandro advises on sweet and savory breads, depending on the amount and type of breads you plan to make during the week. Listen and recommend that you come and get one of spelled, according to the tastes of the client.
"They contact me through word of mouth and also through social networks, although the largest production is for the market that opens from Friday to Sunday and for the stores. What is baked during the week is for the cast. "
The bread for the last batch of the day is ready. Another Lisandro, his son, opens the doors of the annex room, surrounded by cookie jars, to pack the day's work.
"Se are a Community of Goods where the main part is the bakery and we were born with a philosophy of local and ecological consumption. Consume what we have within our reach. "
How long have you been with this project?
"I have been 4 years old and my father is already 8 years old with the Soli2 Bakery in Valleseco."
Where do you distribute the bread now?
"The furthest we go is, to the north, to Moya and to the south, to Telde (Las Huesas, La Garita, San Juan). We also take to a store in Guanarteme in Las Palmas de Gran Canaria, Arucas and Santa Brígida. "
We leave the two «Lisandros» with their daily work so that, as they themselves say, they can spread sweetness around Gran Canaria.
