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Over fifty years ago, a young man named Manuel Chousa opened the doors of his bakery, and like the bakers of Cea, he began work well before dawn. When he finished baking for the day, he would push his cart around Lugo filled with the legendary crusty loves and rolls. It was not long before Manuel gained a reputation for producing the best bread around, and that tradition is carried on through his sons, José Manuel and Rubén Chousa.
The Chousas joined with a friend, Roberto López, to form an expanded modern bakery known as Ingapan. They still bake bread the traditional way – some of it in the original bakery of their father. Applying the most advanced technology to par-bake and then flash-freeze each loaf, this bakery enables us to deliver the experience of fresh-baked Galician bread all the way across the sea.
Don Harris
The Heart of Spain
Igual que en la Plaza de Catalunya de Barcelona, aquí también hay un chiringuito que venden comida para palomas mugrientas