A house, a region
The polvorón is the shortbread Spain puts on the table at Christmas: round, small enough to hold in your hand, and it crumbles at the first bite — polvo means dust. Antonio Anaut's come from Navarre.
The bakery was born in Pitillas in 1939. In 2016 it moved a short distance, to Tafalla, into new premises. "We have always been in the Zona Media of Navarre," the house writes. It also keeps the memory of grandfather Leoncio, who put all his savings into a new oven.
The brand belongs to Beripan S.L., on the La Nava industrial estate in Tafalla. On the box, a date: "Obrador desde 1939". The house carries the Reyno Gourmet seal, the quality mark for products from Navarre.
How they work
The recipe fits on one line, and the house publishes it: wheat flour, sugar, pork lard, then the flavour — cinnamon flavouring, natural lemon flavouring, or cocoa (3.5%). It declares it free of colourings and preservatives, milk and nuts. Each polvorón is then wrapped one by one in tissue paper: red stripes for cinnamon, yellow for lemon, brown for cocoa.
Why we chose them
I was looking for a polvorón you can trace: where it comes from and what is in it. This one has an address, a date and a short ingredient list. It is made with pork lard, as the recipe calls for: I say so here so everyone can choose knowingly. And it arrives in a box you can give as it is.
Their products
4 items from Antonio Anaut
