The company itself celebrated the achievement on social media, highlighting that it recognizes the value of “skill, perseverance and many early mornings spent among dough and ovens.” Tolosana also wanted to share the achievement with its bakery and store teams and with its customers, thanking them for choosing its breads every day.
THREE BAKERIES COMPETE FOR THE GOLDEN CRUMB
Tolosana’s representative in the final will be Isidro Tolosana Aso, who will compete against two other bakers from Galicia and Murcia. The three finalists are Victoria Porteiro Rey, from Panadería Roiser in Coristanco (A Coruña), and Eloy Moreno Gil, from Horno Joaquín in Murcia.
The three will put their creations to the test live before the jury during the Bilbao Global Bakery Forum, which will take place this Sunday, September 13, and Monday, September 14. The goal will be to win one of the distinctions awarded by the DIR-Informática Stars of Spanish Baking: the Bronze, Silver or Gold Star.
However, Tolosana has already named the top award it is aiming for this weekend. “On September 13 and 14, we will travel to Bilbao to find out which of the three finalist bakeries receives Spain’s 2026 Golden Crumb,” the company said in its post.
ARAGONESE ARTISAN BREAD AMONG THE BEST
The qualification recognizes the work carried out by Panadería Tolosana and the team behind its products every day. The family-owned company from Almudévar is particularly known for products such as the Trenza de Almudévar, although its activities also include a commitment to artisan baking.
Now, the challenge lies in Bilbao, where Isidro Tolosana Aso will have to represent the work of the Huesca-based company against the other two finalists. The creations will be judged during the event’s two days. The decision will be announced on Monday, September 14, at 12:30 p.m., when the awards ceremony for the stars of Spanish baking will take place.
BILBAO BRINGS THE BAKING SECTOR TOGETHER
Over these two days, the Bilbao Global Bakery Forum will serve as a meeting point for professionals, researchers, companies and institutions connected to the sector. The forum was created as a space to share knowledge, discuss the major challenges facing baking and highlight the current strength of Spanish bread.
The event will also address the present and future of the sector, while the three finalist bakeries face their own competition for the highest distinction.
For Tolosana, the event will mark the culmination of an achievement the company itself has described as the result of “many early mornings spent among dough and ovens.” Almudévar will therefore be represented among the three bakeries competing to win Spain’s 2026 Golden Crumb.
