Sole Graells

Sole Graells first came to my attention on a pre-move visit to Barcelona in 2009. A gift of the ‘A Day in the Life of El Bulli’ book and the realisation that making anything out of it would be impossible without some of the ‘Texturas’ ingredients developed by the Adriàs. Thus I was led to the shop after some online research. However, the creations of Catalonia’s most famous modern sons is not my focus for Sole Graells here. Rather, this is my second suggestion for sourcing the scarce baking ingredients in Barcelona.

Essentially for pastry chefs and the catering industry, although a godsend to the home baker as well, this is where the treasure trove of ingredients, colourings, essences, oils, spirits, moulds and industrial kitchen equipment can be unearthed.

Hidden behind its unassuming door are shelves of supplies for some of the best and influential restaurants in Barcelona and its environs such as El Bulli, 7 Portes, Celler Can Roca and Mugaritz as well as stocking products and ingredients developed by these restaurants’ chefs.

'Texturas' developed by Ferran and Albert Adrià

'Seeds', part of range of grains, special ingredients and aromatic mixtures developed by Andoni Luis Aduriz of Mugaritz

Also catching my eye were some interesting nectars and a broad selection of balsamic vinegars of every perceivable flavour combination, fig, apple, lychee, chocolate……Nestled amongst them was also a bottle of ‘garum’, that fermented anchovy sauce that the Romans used to cherish and was the ketchup of their day. Incidently, under the History of the City museum you will find Roman remains which include a garum factory.

However, it’s for those working with pastry and us home bakers where Sole Graells really comes into its own. The shop’s website offers a comprehensive list of everything they stock so I won’t laboriously go through them here, but I would go so far as to say that if Sole Graells doesn’t stock it then give up your search.

Moulds, tins, knives, industrial equipment for large quantity baking are all available, along with mixers, blenders, scales and fryers, which I haven’t captured on camera here.

Silicon baking moulds

Cake tins and rings

Industrial equipment

Equipment ready you need the ingredients to fill them. Flavourings, colourings (many of them natural), those elusive dark sugars we see everywhere at home, tinned and bottled fruits, super strength liqueurs for boozey desserts and tub upon tub of baking ingredients such as bicarbonate of soda, cream of tartar and pectin amongst many, many others. As I mentioned with Parami these are sold in large quantities but again by weight work out much cheaper than in supermarkets. Why not buy with a fellow baking friend and save yourselves a few euros?

Range of colourants

Syrups

Tinned fruits, liqueurs and sugars

Baking ingredients

Any brave soul willing to try their hand at tempering and moulding their own chocolates will find a range of moulds here, from individual bonbons, for decorations such as chocolate leaves and seasonal, festive ones.

Chocolate moulds

Easter chocolate moulds

Sole Graells is also the place to learn new skills, either through their selection of books or in their teaching kitchen which offers courses to professionals and amateurs alike. Recent classes for the general public have included Easter chocolate moudling, French pastry , canapes and quiches and Japanese cooking. At 30 euros for 3 hours these are very reasonable.

Book selection

Interesting books on macarroons, included many savoury recipes such as ones filled with anchovy paste.

Teaching kitchen

My time at Sole Graells left me aching to spend some time in a professional ktichen with a renowned pastry chef. It also left me wishing to thank the staff there, especially Esther Arumí who kindly gave up her time to show me round, explain the products and turn up the lights for photos. Wonderful hospitality.

Sole Graells, C/Princep Jordi 2, Plaça d’Espanya

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Tarte and Quiche

I achieved my 32nd birthday last Wednesday. I use the word ‘achieve’ as this is the literal translation of saying you ‘turned’ a certain age in Spanish. I like this interpretation; that despite everything that life can throw at you and all the obstacles that could cut you down at any moment, you’ve survived to rack up another year.

Therefore, to celebrate having managed to get thus far in life, two kind friends whisked me off to ‘Tarte and Quiche’ for a birthday brunch at this tiny, tasty café.

After a spate of torrential rain and grey skies last week I was overjoyed to see that the non-existent weather god had answered my prayers and given us back the sol so we could enjoy the pavement tables and the warm, autumn sunshine.

It took me all of, ooh, 30 seconds to decide I wasn’t going to be torn on the decision of tarte or quiche when everything in the cabinet looked so divine, therefore I naturally chose to congratulate myself and plumped for one of each. My more restrained friends were drawn straight to the magnificent looking sweet tartlets.

Decisions, decisions

‘Tarte and Quiche’ is a prime example of a place limiting what it sells but doing it really well. There are no sandwiches, tortillas, fries on the side here, it just creates exactly what it states and to such a standard that it was difficult to get past salivating over the glass cabinet and make a selection.

My deep-filled wedge of crab and spinach quiche could’ve been heavy but both the pastry and filling were light and not stodgy in the slightest. I’ve wondered whether to reserve my criticism of using crab sticks in the filling as it was a flavoursome piece of quiche but I can’t hold back on that. Why choose crabsticks? They’ve never seen a crab in their existence and given the café’s concept of using fresh, local and some organic ingredients I’m surprised that they’ve included them. They must also have a fantastic microwave as I shuddered at the thought of soggy pastry as it went in to be heated but whatever they’re using kept it crisp.

Crab and spinach quiche

Whilst I wanted to be adventurous about my tarte, I predictably went for the chocolate and hazelnut one, whether it’s nutella ice cream or belgian praline chocolates, this is a combination I find difficult to sway from if it’s on offer. This was HEAVEN, sweet, very light and crisp pastry and the filling coated my mouth with a wave of dark, slightly bitter, hazelnut and chocolate ganache.

Chocolate and hazelnut tarte

Considering I was being treated to this brunch and that I already had two portions of my own to work my way through, it seemed unfair to start digging into my companions’ plates as well but my fork managed to make it’s way into that pillowy, swirled meringue, tangy lemon filling and more of that expert pastry on the plate next to me. I didn’t manage to sample the raspberry and almond tarte. Knowing how much my other friend would have a 3 course dinner comprising of ‘dessert, dessert, dessert’ I didn’t want to deprive her of a mouthful, the picture and her slow, contemplative eating showed how much it equalled ours.

Lemon meringue tarte

Raspberry and almond tarte

For further tarty titilation there’s a gallery of more of their products here.

I loved this hidden haven and will have to try my best to resist the temptation to regularly call in now I know it’s only a slight detour on the way for my train to work. It’s not a place for a large group, the inside space is limited to seating around 12 and as the cooler weather approaches and forces us indoors the street won’t be available to take the overspill. Curiously they open 6 days a week with their day of closing on a Saturday but maybe they know that this small package of indulgence is just what’s required to set Sunday on the right path instead.

Tarte and quiche, C/Aragó 39, non-smoking

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