In 1937, Serafin Fernandez, a Spanish immigrant, arrived to Uruguay and installed a company to develop and sell traditional artisan bread baked with magic, rest, and love. With water, flour, salt and sourdough, very early in the morning began the task of kneading by hand on a wooden rafts. They were cooked in a mud and brick oven so you could enjoy the bread first thing in the morning. Later, his son Domingo Fernández and his descendants have continued this tradition without any interruptions.