Their son’s love of hens and chickens was the starting point for Loma Verde. Eduardo and his family took that enthusiasm and turned it into a joint project to rear pullets and capons in Algodonales.

Their approach to work revives a traditional, unhurried way of rearing, with animals roaming freely outdoors and close monitoring of their feed and care. They aim to maintain artisanal production methods and to be involved in every stage of the process, from the arrival of the birds to the preparation and sale of the product.

As well as fresh poultry, they produce items such as marinated pularda and offer direct sales and chilled deliveries.

For Eduardo, running Loma Verde also means making a family dream come true and finding reasons to spend more time together. Their daily work on the farm, surrounded by mountains and animals, is a key part of what keeps them going.

La Loca Era was born out of the friendship between Concha Becerra and Nieves and their desire to embark together on a project linked to food and agroecology. Concha had previously baked bread in the countryside and wanted to revive that craft; both shared a desire to turn their passions into something they could do with their own hands as part of their daily lives.

At their bakery in Prado del Rey, they use organic flours and sourdough. They combine traditional methods with the use of refrigeration to manage their working times and maintain a timetable that is more compatible with their lifestyle.

The name also says something about them. They thought of «La Era», recalling the place where grain used to be threshed. But, after hearing so many times that opening a bakery was madness, they decided to incorporate that word into the name. And so La Loca Era was born, a project underpinned by trust, teamwork and the desire to give a dream a chance.