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.<\/p>\n
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.<\/p>\n
The name also says something about them. They thought of \u00abLa Era\u00bb, 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.<\/p>","protected":false},"excerpt":{"rendered":"
Concha and Nieves bake artisan bread using organic flours and sourdough in Prado del Rey. A bakery born out of their friendship and their desire to start a business together.<\/p>","protected":false},"featured_media":1084,"template":"","class_list":["post-1074","iniciativa","type-iniciativa","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\n