In October 1956, Joan Roig founded Sant Antoni, a small dairy located in Pere Pau street, born out of a very simple philosophy – that of creating high quality bakery goods. Two years later, the success of the company made it possible to relocate one street up, to the current location in Tajo street. It was the realisation of Joan’s dream: to establish through an honest work ethic, a bakery of traditional fine quality goods comitted to the creation of specialties for any occasion or festivity.
Year after year, it continues to be a landmark of Horta, Barcelona. His son Eduard Roig, joined the business in 1989, and having worked alongside some of the best international bakery specialists, he began introducing innovative techniques in Sant Antoni, enhancing the variety of flavours and specialties available.
In 1996, Eduard’s partner Montse Trenchs – professional baker and chocolatier – joined his lifetime quest to create new quality specialties that excell in flavour and texture.
In 2007, fifty years after its founding, Sant Antoni moved towards a new concept in bakeries, undergoing a full renovation headed by prestigious interior designer Francesc Rifé. New bakery products were also redesigned along with specialty packaging, crafted for the needs of each products and for the ease and comfort of the consumer.
All these changes, have not tainted Sant Antoni’s original values and mission: To craft fine quality products through an honest work ethic that clients and friends can place their lifelong trust on.