Find out about the project

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.