A small artisan bakery in Ronda has been named one of the 50 best in Spain thanks to its traditional sourdough loaves and unusual flavours.

Kachopan, run by Leo Andrades and Esperanza Gomez, has earned national recognition for bread produced using long fermentation processes and a sourdough starter that is more than a century old.

Its fermentation process is deliberately unhurried, with dough moving from refrigeration into the intense heat of the oven before being allowed to rest.

The process helps create the distinctive crust and small bubbles characteristic of the loaves.

From restaurants to artisan bread

Kachopan was born after Andrades and Gomez decided to make a significant change to their lives.

Both had spent years working in the hospitality industry but wanted a career that would allow them more time with their young children.

Andrades had always been fascinated by working with dough, and although the couple had previously made bread at their restaurant, they decided to undertake specialist training in sourdough and artisan breadmaking.

Initially, they produced loaves for a small group of private customers and delivered the bread directly to their homes.

As demand grew, the couple took the plunge and opened their own premises in central Ronda.

Years of quietly building a loyal customer base have now culminated in Kachopan being recognised among Spain’s 50 best bakeries.

A 100-year-old sourdough starter

One of the secrets behind Kachopan’s bread has an unusual international history.

The bakery now works with a century-old sourdough starter originating in the US, which the couple acquired through an exchange with one of their customers.

That starter is now at the heart of a constantly changing range of breads.

Rather than expecting customers to buy a fresh loaf every morning, Kachopan produces bread designed to remain in good condition for several days and even up to a week.

Beer, goat’s cheese and pistachio among the flavours

Alongside traditional rustic and wholemeal loaves are some considerably more adventurous creations.

Kachopan’s range includes breads made with wine; dark beer and goat’s cheese; activated charcoal; olives; spelt; oats; apple and pistachios; and walnuts and raisins.

Gluten-free loaves are also available and have developed a significant following among customers.

Customers can collect pre-ordered bread from the bakery, while Kachopan has also introduced a home-delivery service across Ronda.