Where to buy the best ensaimada in Menorca

For years, the ensaimada has been one of the great emblems of Balearic pastry, and in Menorca, a source of pride and tradition; it’s not unusual to see them carried under the arm of visitors who take them far beyond the island, crossing borders and conquering palates around the world. Good examples are certainly not lacking, although — as with everything — not all reach the same level.

In this context, receiving recognition as the best ensaimada is no small matter, but an honor reserved for those who keep the essence of this pastry alive and take care of every detail in its preparation. And it is precisely in the heart of Menorca, in Es Mercadal, where Can Pons is located — a bakery with a long tradition in artisanal pastry that has earned a prominent place among ensaimada lovers.

Here you can buy one of the best ensaimadas in Menorca — and for many, also in the Balearic Islands — but before telling you why, let’s discover some of the secrets that make this pastry so special.

Where does the ensaimada come from?

Gastronomy is an art in which, inevitably — and fortunately — history and legend blend together and are lost over time. At the beginning of the 10th century, the Arabs, who already controlled part of the peninsula, took control of the islands and, for more than 400 years, left a legacy that went far beyond politics.

There are facts — or rather conjectures — suggesting that the origin of this iconic pastry may be of Moorish tradition:

The name may come from the word “saim”, which translates as lard. Here lies the contradiction that pork is an animal forbidden by the Quran.
There is an Arab pastry, “bulema”, with a very similar shape to the ensaimada and almost the same ingredients, except for lard.
The final clue is the typical shape of the ensaimada, which resembles a rolled turban.

Beyond these clues, which we may never be able to confirm, the first documented information dates back to the 17th century, when guilds played an important role in daily life and, specifically, bakers and pastry chefs were particularly influential in these lands. The “Receptari”, which contains the first written mention of ensaimadas, was written by the monk Martí i Oliver of Mallorca.

What defines the ensaimada today?

Today, the ensaimada still uses the same basic ingredients as centuries ago: a sweet dough made with strong flour, water, sugar, eggs, sourdough and lard. Innovation has focused — and continues to focus — on the fillings: the “plain” version, without filling, along with sobrasada, chocolate, and pumpkin jam, are the most classic flavors. But you can also find cream, crème brûlée, sobrasada with honey; and more innovative fillings, as in the case of Can Pons, who even offer ensaimadas filled with dulce de leche!

Beyond the filling, pastry chefs agree that what truly matters is something else: the quality of the ingredients and respect for traditional preparation methods make all the difference. In Menorca, which is a UNESCO Biosphere Reserve, there is a constant effort to maintain a fragile balance between human development and the environment. One way to achieve this is by working with local (km 0) products and preserving traditions, which in many cases, like this one, does not mean resisting “evolution,” but rather respecting the time that nature requires — for example, to properly ferment dough.

These are the details that provide flavor, but also sustainability, respect for the environment, fair trade, and many other characteristics of artisanal products that are both a hallmark and a guiding principle in Menorca.