Our story

UCO is a unique bakery.

We are not bakers of several generations, our shops could look more like art galleries and the variety of our breads is far from the classic white, whole wheat or multigrain loaves.

We are Cate and Gus, originally hotelier and lawyer, now, and since 2018, founders of UCO.

Motivated by our own need to consume healthier bread and feel more connected to the island, we decided to pursue our dream: creating a welcoming and cozy space, where we could create a community and unify the neighborhood around the passion for real bread. A bakery where the bread was like it used to be, using 100% sourdough starter and prioritizing local and organic raw materials from small producers.

And above all, to do it in a transparent way, with an open and visible workshop inside our store.

Today, we are no longer just Cate and Gus, nor do we make our bread at home, but 3 shops later, our philosophy remains intact: we make all our breads in a completely natural and artisanal way, and of course, 100% sourdough.

We use stone-ground flours, organic wholemeal flours grown and harvested in Mallorca, mineral water from the Serra de Tramuntana and sea salt from Es Trenc. These are the only 3 ingredients in our bread. We do not use any type of yeast or powder to ferment the bread. Our doughs ferment for more than 30 hours naturally. This way we allow the sourdough to do its job: reduce the gluten in the dough, feeding on its protein, so that you can digest it better.

Have you ever wondered how everyone used to eat bread
and today it seems like it doesn’t sit well with anyone?

The answer is simple, bread today is not like it used to be.

That’s why at UCO we’re committed not only to recovering these healthy ancestral processes, but also improving them. The flours are of the best quality, the fermentation times are even longer, and the love and passion of our team is our special ingredient!