It was 1975, Jaime Puig, my father had spent years of his youth working for different ovens in the Maresme region.
In our town, Arenys de Munt, the population had increased for some time and there were many times when there was a lack of bread. He saw an opportunity to continue working on what he liked best, but now on his own. This is what he informed my mother, Ana M.ª Marpons, mother of 3 of her 5 children at that time.
In the house where he lived there had formerly been an oven (Can Garriga) that was then useless and a new one had to be built.
It was a time when the bread industry began to evolve towards a machining of the process and many bakers changed the wood-fired ovens for electric gas-oil or gas. He believed in the traditional way of making and built one of the last ovens of the Ferrer Mateo company (specialized in stone ovens for cooking with firewood).
Little by little everything was taking shape, but the technical problems typical of a construction (everything was overcome with enthusiasm and enthusiasm) were nothing compared to the bureaucratic ones. In the late 1970s the bureaucracy was slow and many were the impediments. They were two years during which despite having the finished works it was not possible to open, but that is another story. From that time there is the support of friends, neighbors, providers and relatives they gave him.
Finally, on June 20, 1979, the doors opened and we remember fondly the first account of the Assumption (Curiously, his brother had worked in the old "Can Garriga" oven). Today almost 30 years later, every morning it remains one of the first accounts.
The father in the oven, the mother in the store (Pregnant of the 4th), the grandfather Pedro, assistant, aunts, cousins, like the children who as we were growing up, we all help to get ahead. And a very long list of workers between the store and the workshop.
Since 1999, as my father approached the age of enjoying what was sown, I gradually took charge of managing the oven. Following and maintaining the slow and natural tradition, feeding the stone oven with oak wood. And wishing I could continue sharing a table with you for many more years.