Antonio Cepas #PR65

Dimensions: 21 x 24 cm

Number of pages: 180

Soft cover

Spanish

From the beginning, although the responsibilities were small, the satisfaction felt immense. Then, something changed. Antonio discovered an instinct that increasingly attracted him and awakened many new sensations. Kneading the dough, applying the glazes, and carefully placing the fruit on the ring-shaped cakes was more than enough for his father-in-law to see in him the makings of a baker. Antonio spoke with his family and left his studies to train as a baker. He learned through countless hours of work in the bakery, making bread alongside his father-in-law and eagerly devouring the books on that impressive bookshelf.

In the early 1990s, they found a vacant shop in the heart of Toledo's historic center. With great enthusiasm and the support of both families, Antonio and Esperanza opened a shop and began building their own dream. Thus, in 1995, the story we know today as Benipan was born. Currently, Benipan has four locations in Toledo. The bakery, which occupies Antonio and Esperanza's garage in the town of Bargas, comes alive every morning to produce the large quantity of items demanded by their loyal clientele.

Antonio Cepas has become one of the most respected figures in Spanish baking, with a distinctive style he has cultivated throughout his career, guided by a discerning palate and a keen aesthetic sensibility. Along the way, his determination and curiosity have led him to look to France without reservation, acquiring the techniques and cultural heritage of one of the world's most renowned baking countries. He fell in love with the sophistication of its display cases and incorporated some iconic French pastries into his bakery's production as a draw. He doesn't believe in the tyranny of sourdough starters and champions respecting the individual character of each wheat variety, putting his expertise to work with the flours and allowing each type of bread to express itself in its own unique way. For this reason, Benipan produces around 26 varieties, which they sell according to a weekly schedule well-known to their clientele.