Panadería La Floresta

Since its founding in 1978 by the Mendiburu-Azcárraga couple, La Floresta has maintained a clear philosophy: quality, tradition and care are at the heart of everything they do. Today, Juan Mendiburu and Alejandra Molina run the bakery with the same dedication that made every loaf of bread unique back then. From wood-fired ovens to modern machines, technology complements the artisanal love for dough. La Floresta is constantly evolving, adapting to customer preferences and combining innovation with the authentic taste of its baked goods. The bakery is an integral part of the community of San Bernardo and the surrounding area, where it brings freshness, variety and passion to every loaf of bread every day.

With rising demand for freshly baked, high-quality bread, La Floresta bakery faced growing challenges. To keep pace, the bakery decided to purchase its first Koenig machine, the Basic Rex, a few years ago. This was soon followed by the Mini Rex, which enabled the bakery to reliably produce smaller dough weights, and finally another Basic Rex was purchased. All of the machines are still in daily use today and help to meet the growing demand.

Thanks to Koenig’s modern technology, the bakery has been able to significantly increase its production capacity – without compromising on quality. In particular, the production of the popular marraqueta, which was previously a real challenge, is now no problem at all. This has enabled La Floresta not only to serve its existing customers even better, but also to tap into new markets and expand its business successfully in the long term.