thomas’ bakeshop, founded 2016 by Thomas Grasberger and wife Michelle. Thomas’ bakeshop is about the passion of bread, of making the best bread possible with the least ingredients necessary. Sourdough bread, croissants and laminated pastries, muffins, Austrian bread and pastry specialities. thomas’ bakeshop invites you to step in and say hello, check out our range of ecological sourdough breads and pastries and enjoy a fabulous treat. Traditional and innovative sourdough bread made the traditional and time- honoured way. 
thomas’ bakeshop, fundada en 2016 por Thomas Grasberger y su esposa Michelle. En thomas’ bakeshop se trata de la pasión del pan, de hacerlo lo mejor que podemos con los ingredientes imprescindibles. Elaboramos pan de masa madre, cruasanes y pastas laminadas sin olvidar magdalenas, pan austriaco y otras variedades de pastelería. thomas’ bakeshop te invita a entrar y saludar, echa un vistazo a nuestra gama de panes ecologicos de masa madre para darte un estupendo capricho. Pan ecologico de masa madre hecho de forma artesanal con un giro innovador siempre sin perder los lazos con la tradición honrada por el tiempo.
BAGUETTE ECOLOGICA TRADICIONAL
400 GR, 200 GR, 100 GRtraditional baguette with long, cold fermentation, 95% organic wheat flour, 5% Organic stone ground rye flour and wheat sourdough
PAN CENTENO ECOLOGICO
800 GR
3000 GR
Mixed bread, in some regions of Germany (eg parts of North Rhine-Westphalia, Bavaria, Hesse) as Graubrot, in Southern Germany, Austria and Switzerland also called Schwarzbrot is a bread baked from sourdough and yeast Mix wheat and rye flour. Mixed bread is milder in the taste than rye bread and has a looser crumb. The majority of the breads offered in Germany are mixed breads. Our Pan Centeno is produced from 70% organic stone ground rye and 30% organic wheat flour with a medium proportion of rye-sourdough.
PAN CENTENO ECOLOGICO CEREAL
Our pan centeno with cooked organic rye seeds and overnight-soaked linse seeds that give this bread a high moisture content as well as additional digestive fibre
PAN CURCUMA ECOLOGICO
con sesamo negro
A blend of organic wheat and organic stone ground rye flour and wheat and rye sourdough. A bread with a distinct flavour from the organic curcuma and toasted black sesame. A soft crumb enclosed by a crust created by the long fermented rye.
PAN ECOLOGICO DE OLIVAS
Our already popular Pan Italiano with organic green and black olives, lemon zest and organic Lebanese Za’atar.
BAGUETTE ESPELTA ECOLOGICO
Spelt, also known as dinkel wheat or hulled wheat, is a species of wheat that has been cultivated since the bronze age. It is an 'ancient grain' with a unique flavour and a different texture. produced with the (JAPANESE) tangzhong-method and cold overnight fermentation.
PAN ESPELTA ECOLOGICO
Spelt, also known as dinkel wheat or hulled wheat, is a species of wheat that has been cultivated since the bronze age. It is an 'ancient grain' with a unique flavour and a different texture. produced with the (JAPANESE) tangzhong-method and cold overnight fermentation.
PAN ITALIANO ECOLOGICO
700 GR
1400 GR
The original recipe of “Pane Tutte Buchi” literally meaning bread with big wholes. It is a 100 % Organic wheat bread but with a fermentation of up to 24 hours. Characteristically it has large wholes in the interior but also a moist and soft crumb. It is a true Italian bread with a mild flavour.
PAN REMOLACHA ECOLOGICO
800 GR1600 GRPan Remolacha is a hybrid of the Italian bread. Like Pane Tutte Buchi, it is a long fermented bread with the addition of roasted fresh organic red beet, which gives the bread a light fruity and earthy note. Through its additions the pores are medium, but with a very moist interior.
SAFTKORNBROT ECOLOGICO
PAN CENTENO ECOLOGIGO CON 6 SEMILLAS
Contains 100% organic stone ground rye flour, crushed organic rye seeds, oat flakes, pumpkin seeds, sunflower seeds, linseeds, white sesame seeds, black sesame seeds
PAN SALVADO ECOLOGICO
700 GR
2100 GR
Our whole wheat bread is produced from coarsely milled organic wheat flour. Its high percentage of wheat sourdough and overnight fermentation makes it a unique bread. Crusty, with a unusual coarse crumb, but yet moist and pleasant, flavorful and light. Through the sourdough it has a very long shelf live.
PAN SARRACENO ECOLOGICO
SIN GLUTEN
Contains 100% organic stone ground buckwheat flour, crushed organic buckwheat seeds, oat flakes, pumpkin seeds, sunflower seeds, linseeds, white sesame seeds, black sesame seeds
PAN ARROZ Y LENTEJAS
GLUTEN FREE
Made with rice flour, corn flour and lentil flour. For flavor we added toasted sesasme seeds as well as poppy seeds.
NEW YORK STYLE SOURDOUGH BAGELS ECOLOGICO
The New York style bagel is the original style of bagel available in the United States, originating from the Jewish community of New York City and can trace its origins to the bagels made by the Ashkenazi Jews of Poland. A solid and dense bagels with an irresistible taste and texture. Our bagels are vegan!
CROISSANT MANTEQUILLA
PAIN AU CHOCOLAT
PAIN AUX RAISIN
CROISSANT DE ALMENDRA
BAVARIAN LAUGENBREZEL
y LAUGENSTANGEN
In Bavaria, lye pretzels accompany a main dish, such as Weisswurst sausage. The same dough and baking procedure with lye and salt is used to make other kinds of "lye pastry" (Laugengebäck): lye rolls, buns, croissants, and even loaves (Laugenbrötchen, Laugenstangen, Laugencroissants, Laugenbrot).
Location Palma:
thomas’ bakeshop boutique
Calle de Annibal 24, Santa Catalina, 07013 Palma
Tel: 678 646 699 (Michelle) WhatsApp !
We are open:
Tuesday to Saturday 8 AM to 3 PM
Sunday, Monday and (most) Public Holidays closed
Location Santa Maria Del Camí:
thomas’ bakeshop
Carrer Bartomeu Pasqual, 8, 07320 Santa Maria Del Camí
Tel: 685 263 198 (Thomas) WhatsApp !
We are open for pre-order pick-up ONLY:
Tuesday to Saturday 8 AM to 10:30 AM
Sunday, Monday and (most) Public Holidays closed