In the little Spanish town of Pradoluengo, baker Ramon Alarcia bakes lazos, a puff pastry worth crossing the ocean to eat
If you take Spain’s curvy A-1 highway a full three hours northeast of Madrid you might end up in Pradoluengo. But, then again, you might not, since this is probably the first time you’re hearing about it.
My visits are typically spaced a little over a year apart, but little about Prado changes while I’m gone. One is Panadería Pastelería Alarcia, a bread and sweets bakery well into its fifth generation of ownership. Its current owner, Ramon Alarcia, took over the shop in 1994 after studying confectionery in Valencia and apprenticing at a Madrid pastry shop. Before Ramon came along, the tiny storefront was known as Panadería Alarcia and sold only fresh bread to the town and its neighbors.
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