The business, which began its activity eighteen years ago in Olot, has undergone a remarkable transformation. It started as a small coffee shop in the city center and, over time, has consolidated into a technologically advanced workshop and a prominent brand in the artisan sector.

This evolution is based on the desire to grow while maintaining its origins and craftsmanship as its central focus. Currently, the company combines two business lines: the original coffee shop in Olot, which functions as an experience space and direct customer contact point, and a professional division that supplies artisan products to restaurateurs, caterers, and other establishments.

The coffee shop is designed to offer more than just a coffee, creating a welcoming atmosphere where customers can disconnect. Its continuous bar encourages interaction, and the product display reinforces the idea of being a "showroom" for the workshop, showcasing the philosophy of craftsmanship.

Following the pandemic, the workshop strengthened its production structure for third parties, and currently 70% of its output is destined for professional clients. This decision arose from the initial difficulty in finding products of the desired quality, which prompted the founder to train and produce pastries, baked goods, and bread herself.

The company has found a unique market niche, combining artisan production with ultra-freezing technology to preserve quality during distribution. This strategy allows them to reach a wide range of clients, including restaurants, catering companies, and bakeries, and even export to international markets such as Ireland.

External recognition has come with the Solete award from the Repsol Guide, which places it among establishments that stand out for their authenticity and quality, often outside conventional circuits. This distinction validates its approach to craftsmanship: growing, professionalizing, and opening up markets without losing its connection to its origins.