The stand is a trailer, but it has been practically anchored in the same spot for four years. That was not the original plan. Pedro had intended to use it to travel to fairs and other events, but the response he received from the outset in Canfranc made him change his plans. “Although it is a trailer, it is always parked in Canfranc. People know me and, truthfully, they value me a lot,” he says in an interview with ARAGÓN DIGITAL.
The story began well before the shop opened. Pedro, who had worked in various jobs, had been thinking for some time about going into business for himself, although becoming self-employed made him hesitate. He prepared churros at home for his friends and his daughter’s friends and, after seeing how much they liked them, began to consider that his hobby could become something more.
Canfranc’s tourist activity provided the final push. He opened Churrería Flores in summer 2021 and has operated the business during the summer and winter seasons ever since.
A ONE-PERSON BUSINESS
There is far more work behind the counter than is visible when the freshly made churros arrive. Pedro handles practically everything: preparing the dough, frying, serving customers, placing orders, managing the business, dealing with suppliers and maintaining the trailer.
His working day starts early. He opens at 8:00 a.m., works through the morning and returns in the afternoon. Breakfasts and afternoon snacks account for much of the activity, although the profile of those who stop by changes depending on the time of year.
Pedro Rodríguez owns the business and handles practically everything himself. Photo: P. R.
In winter, skiers are a regular part of the clientele. Some arrive in the morning before heading to the slopes, while others stop by the churro shop on their way back. In summer, by contrast, customers are more likely to be people spending the day in Canfranc, going for walks or taking the opportunity to discover the town.
“You always feel like having churros, whether it is summer or winter. Although many people associate churros with winter, the truth is that they are also a hit in summer,” he explains.
July and August are the busiest months. Winter also brings a significant amount of work, especially on weekends and during the Christmas holidays, but the summer season brings a larger flow of visitors to Canfranc.
FROM CANFRANC TO MADRID, VALENCIA AND BARCELONA
Churrería Flores’ clientele is not limited to people who live in the town. Pedro distinguishes between Canfranc residents, people who own second homes and tourists who arrive for a few days or pass through the area.
Many owners of second homes come from Zaragoza and the Basque Country. But what continues to surprise him most are customers who travel from much farther away because someone recommended his churros to them.
People from Madrid, Valencia and Barcelona have ended up in front of the trailer after hearing about the churro shop. There are also many customers from Zaragoza who arrive on recommendations and, once they try the churros, some return year after year.
Pedro particularly remembers those who have continued to visit since the business’s first months. For him, this repeat clientele is one of the signs that the idea that began at home has ultimately worked.
A SIMPLE RECIPE THAT HAS BECOME ONE OF THE MOST HIGHLY RATED
The basis of his churros holds few secrets: flour, water, salt and good oil. Pedro is self-taught and has developed his own way of working the dough over the years. “It is a very simple thing, but you have to get the feel for it,” he explains.
The result has also earned Churrería Flores recognition that the establishment highlights in its advertising. The official programs for the 2024 and 2025 Canfranc festivals list it as the “second-best churro shop in Aragon.”
Beyond that recognition, the figures from some days give an idea of the volume the business can reach. On a good day, Pedro may use around 100 kilos of dough. He cannot convert that amount into a specific number of churros, because it depends on how each day unfolds, but it gives an idea of the workload that can accumulate at a stand he runs almost entirely by himself.
And it all takes place in a town shaped by the seasons. Summer brings tourists and walkers; winter brings snow and skiers. Between the two, Pedro has found his place with a simple product that, four years after opening, already attracts customers from different parts of Spain to a small trailer located in front of Canfranc station.
