At Bernal ECO, baking runs through our veins. Victoria Bernal, descendant of a saga of confectioners with more than 50 years of history, reinvented the family tradition in 2016 after discovering her intolerance to gluten.

What began as a personal need became a commitment: to create delicious recipes that eliminate common allergens while preserving the artisan character.

Today, our cakes and breads are not only suitable for coeliac or lactose intolerant people, but have become the preferred choice for those looking for natural ingredients and transparent processes.

Because we believe that eating well is not synonymous with restriction, but with freedom.