LAROTI Micropanadería

On Carrer del Convent, in the middle of Campos, the smell of the oven reaches the pavement before you see the sign. Laroti is a micro-bakery with an open workroom: dough is made every day on site and while you order you watch the bakers at work behind the counter. The foundation is sourdough and organic flour, with nearby ingredients where possible, and the other half of the craft is hand-laminated pastry. What makes the stop worthwhile: the sourdough loaves, including a buckwheat bread with seeds that has won over people who can’t eat gluten; the croissant and pain au chocolat, from the same house pastry; the cinnamon rolls, which plenty of regulars rate above any other on the island; and the focaccia, which is the first thing to go. On the savoury side there are cheese breads and a puff-pastry roll with Mahón cheese and pesto; on the sweet side, carrot cake, banana bread, cookies and alfajores, which give away the Argentine accent of the place. There are sugar-free and gluten-free options, though butter-and-wheat pastry is still the heart of it. It’s more shop than café: a couple of tables for a coffee and something sweet, the rest is takeaway. On Saturdays, market day in Campos, they bake a wider range of loaves and sweet and savoury bakes.

Reviewed in November 2026