Panadería Repostería Arévalo

What Panadería Repostería Arévalo does

Revenue is generated through three primary channels: direct retail sales at the physical store in Aniñón, home delivery (notably expanded during COVID-19), and B2B supply to local restaurants and bars offering customized bread varieties, exclusive products, and tailored gram weights. Customers include individual local consumers (primary segment), restaurants and bars (B2B), schools and parent associations (workshops), and tourists (SICTE industrial experiential tourism). The bakery joined the "Pon Aragón En Tu Mesa" / "Es bueno es de Aragón" regional network in 2019. Geographic reach is local/regional — Aniñón and the Calatayud area in Zaragoza province — with no disclosed online sales infrastructure or international distribution. Payments are accepted in-store and via Bizum mobile payments.

Name

Panadería Repostería Arévalo

Legal name

Panadería Arévalo CB

Website

https://panaderiaarevalo.com

Company type

Private

Founded year

1920

Operating status

Operating

Headcount range

11–50 employees

Short description

Panadería Repostería Arévalo is a family-owned artisan bakery in Aniñón, Zaragoza, Spain, producing traditional sourdough breads, pastries, savory items, and seasonal sweets. Operating for over 90 years, it serves local consumers, restaurants, and tourists via retail, home delivery, and custom B2B supply.

Ownership category

akta.pro rank

Product category

Artisan Bakery & Confectionery

NAICS

Retail Bakeries (311811), Bakeries and Tortilla Manufacturing (3118), Baked Goods Retailers (445291)

SIC

Bakery Products (2050), Sugar & Confectionery Products (2060), Retail-Eating & Drinking Places (5810)

akta.pro primary industry

Artisan & Specialty Bakeries (Sourdough, Heritage Grains) (THAFAFAD)

akta.pro secondary industries

Ethnic & Regional Bakeries (e.g., Middle Eastern, Asian, Latin) (THAFAFAJ), Patisseries & Dessert Boutiques (CRAHAGAB)

Keywords

• Artisan bread baking
• Traditional pastry products
• Seasonal confectionery
• Stone oven sourdough
• Regional Spanish bakery

Headquarters

HQ city

Zaragoza

HQ country

Spain

HQ region

Europe

Offices1 record

Markets served

GTM type

B2C

Offering type

Hardware or Manufacturing

Cost components

Supply Chain, Personnel, Operations, Infrastructure, Marketing or Sales

Revenue model

1. Retail Store Sales: The company generates revenue through direct retail sales of artisanal bakery, pastry, and confectionery products at its physical stores and points of sale in Aniñón. Products include a wide variety of breads, sweets, pastries, pizzas, empanadas, and seasonal items sold over the counter to individual consumers.

Go-to-market motion2 records

Distribution channels3 records

Marketing channels5 records

Core offering

Panadería Repostería Arévalo is a traditional artisan bakery that produces and sells daily-made bread, pastries, confectionery, savory products, custom patisserie, and seasonal Spanish sweets from its own production bakery (obrador) and retail store in Aniñón, Zaragoza. Products are crafted with natural sourdough, stone-floor oven baking, no artificial additives, and quality raw materials (olive oil, almonds, eggs, milk, sugar), serving individual consumers in-store and by home delivery, as well as supplying restaurants and bars in the Calatayud zone.

Product overview

Panadería Repostería Arévalo is a traditional artisan bakery with over 90 years of history in Aniñón, Zaragoza. Its portfolio spans five core product categories: Panadería (artisan bread baked in stone-floor ovens with sourdough, no additives), Repostería (pastry including magdalenas, bizcochos, mantecados, pastas de té, hojaldres, galletas, tortas, and rosquillas fritas), Salados (savory products including pizzas, empanadas, tortas, saladitos, and dobladillos), Pastelería (custom patisserie including tartas, brazos de gitano, and personalized celebration desserts), and Días Dulces (seasonal sweets tied to Spanish festivals). Signature products include Boinas (chocolate-coated pastries in multiple flavors), Culecas and Panetes (traditional sweets for the Romería del Jesús), and gift packaging presentations. The company also participates in industry competitions such as the Dulcypas Best Tea Biscuit of Spain and offers a Bread Pairing Guide.

Differentiator

Problem solved

Functional benefit

Products and services

• Panadería (Artisan Bread) Artisan breads prepared with natural sourdough (masa madre), without artificial additives or preservatives, baked in stone-floor ovens. Range includes hogazas, pan gallego, pan común, cañadas, pan de aceite, pan integral, pan sin sal, pan de chocolate, pan dulce, pan de molde, pan de molde integral, pan de hamburguesa, panecillos de cumpleaños, pan tostado, pan de ajo, pan rallado, and migas, sold to local consumers and supplied to restaurants/bars.
• Repostería (Pastry) Pastry pieces made with traditional ingredients (milk, flour, eggs, sugar, lard, nuts, fruit, custard cream, olive oil, butter). Includes magdalenas, bizcochos, tortas de minuto, bollería (croissants, ensaimadas), mantecados, pastas de té, hojaldres, galletas, tortas, bizcochos de corte, rollos huecos, and rosquillas fritas.
• Salados (Savory Products) Savory specialties including saladitos, pizzas (with special flours and sourdough), tortas de sardinas, tortas de anchoa y pimiento, empanadas, and dobladillos de jamón y queso.
• Pastelería (Patisserie) Classic patisserie including brazos de gitano, bocaditos, cafeteros, tartas, pasteles, brevas, and merengues, with personalized custom desserts available for special events.
• Días Dulces (Seasonal Sweets) Seasonal sweets linked to Spanish festival traditions: Reliquias de Santos, Corazones de San Valentín, Tetas de Santa Águeda, Huesos de Santo, Caretas de Halloween, Turrones, guirlaches, Roscones de Reyes, and Amielados.
• Boinas (Signature Chocolate-Coated Sweets) Signature sweet product resembling a cross between a moist muffin and a tender cake, coated in chocolate, available in multiple flavors including dark chocolate, white chocolate, milk chocolate, pistachio, orange, strawberry, coffee, mint, and lemon.
• Culecas y Panetes (Traditional Festival Sweets) Traditional sweets tied to the Romería del Jesús festival in Aniñón: Culecas (sweet dough with boiled eggs and colored confetti) and Panetes (the same torta without egg, filled with chocolate, cabello de ángel, or cream).
• Roscón de Reyes Traditional Three Kings cake/ring produced seasonally for the Epiphany celebration.
• Matalavieja Centenary Aniñón sweet tradition celebrated mid-Lent between Carnival and Easter, distributing sweets (traditionally magdalenas and bizcochos) to children.
• Presentaciones (Gift Packaging) Practical and elegant packaging for bakery, pastry, and confectionery products, recognized as a distinctive feature of Panadería Arévalo and ideal for gifting.
• Pasta de Té de Almendra y Aceite de Oliva (Almond and Olive Oil Tea Biscuit) Specialty crispy tea biscuit made with almonds and Aniñón extra virgin olive oil with a touch of chocolate, presented at the IV Dulcypas Best Tea Biscuit of Spain 2020 competition.
• Guía de Maridaje del Pan Arévalo (Bread Pairing Guide) Proprietary bread pairing guide created by Panadería Arévalo that recommends optimal bread types for different dishes and foods based on contrast and complementation principles, recognized in Pastry Revolution magazine nº27.
• Restaurant and Bar Bread Supply Service Personalized bread supply service for restaurants and bars in the zone, with customized varieties, exclusive products for specific establishments, and tailored gram weights (Galician bread, white bread, whole wheat, olive oil bread, hamburger buns).
• Home Delivery (Reparto a Domicilio) Local home delivery service offered to customers in the Aniñón area who need it, particularly implemented during COVID-19 restrictions.

Quantifiable outcome

• Over 90 years of continuous operation, demonstrating long-term viability and community trust

Named customers1 record

Segments4 records

Ideal customer profiles4 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Feature3 records

Partnerships

Six partnerships are on record, tiered core and minor.

• Pon Aragón En Tu Mesa / Red de Tiendas 'Es bueno es de Aragón'coreStrategic or Co-development Partner · 20 January 2019Panadería Repostería Arévalo joined the 'Es bueno es de Aragón' (It is good, it is from Aragon) network under the Pon Aragón En Tu Mesa initiative. This regional program promotes and consumes Aragonese agricultural and food products, supporting rural development and dynamizing the agri-food sector of Aragon's towns.
• Cámaras de Comercio de Aragón (Zaragoza, Huesca y Teruel)minorStrategic or Co-development Partner · 17 November 2015Panadería Arévalo participated in the Retail Tour to Berlin organized by the Aragon Chambers of Commerce, as part of the BENCHMARKING program. The trip allowed the company to visit other businesses, learn new commercial trends, and define new commercial strategies.
• A.P.A. de AniñónminorStrategic or Co-development Partner · 22 April 2015The A.P.A. (parent association) of Aniñón included a pastry workshop by Panadería Arévalo in their annual Cultural Week program, where children participated in a Sweet Tapas Making Workshop. The association has repeatedly trusted Panadería Arévalo for educational activities.
• Marketizable Consultoría and Espacio CreativominorImplementation/ SI/ Consulting Partner · 15 December 2014Panadería Arévalo collaborated with Marketizable Consultoría (for activity organization) and Espacio Creativo (for decoration) on the Christmas window display competition. These are regular collaborators for marketing and event activities.
• SICTE (Sistema Integral de Calidad Turística en Destinos)coreStrategic or Co-development Partner · 26 June 2014Panadería Arévalo is part of the SICTE project promoted by TURESPAÑA and FEMP, working to improve the quality of the Calatayud tourist destination and specifically Aniñón. The company works with various local entities to improve the tourist experience, organizing workshops and visits to their facilities as industrial experiential tourism.
• Ayuntamiento de Calatayud y ADRIminorStrategic or Co-development Partner · 26 June 2014Panadería Arévalo participated in the II Saborea Calatayud jornadas organized by the Calatayud Town Hall and ADRI. Panadería Arévalo's bread tasting workshops were organized by Marketizable Consultoría as part of the event's programming for schoolchildren.

Scale indicators5 records

Recent moves6 records

Expansion highlights5 records

Direct peers

• Hofmann: Barcelona artisan bakery and pastry school founded by Mey Hofmann, focused on craft baking, single-origin chocolate, and signature products. Comparable as a Spanish artisan producer with strong educational/workshop component that monetizes expertise beyond retail sales, similar to Panadería Arévalo's school and tasting workshop activity.
• El Horno de San Onofre: Traditional artisan bakery in Madrid dating to 1843, producing breads and pastries with long-fermentation methods. Directly comparable as a multi-generational, craft-first Spanish bakery with similar traditional recipes, emphasis on raw material quality, and physical retail storefront model.
• Escribà Pastissers: Barcelona-based family patisserie founded in 1906, known for artisanal pastries, traditional Christmas sweets (turrones, roscones), and multi-generational craft methods. Comparable because it shares the same artisanal, heritage-driven, no-additives premium positioning and operates a high-end retail storefront with selective branded product extensions.
• Oriol Balaguer: Barcelona-based artisan pastry chef and bakery with a creative-contemporary craft positioning and award-winning signature products (monas, turrones, chocolates). Comparable because it shares the artisan-no-additives positioning, signature extension lines, and storefront-led distribution model, though it skews more contemporary than Panadería Arévalo's traditional repertoire.
• La Duquesita: Traditional Madrid patisserie founded in 1914, known for classic Spanish pastry, chocolates, and seasonal sweets including a celebrated Roscón de Reyes. Comparable as a Spanish artisan patisserie with a long history, single flagship storefront, emphasis on traditional technique, and a strong seasonal-sweets portfolio similar to Panadería Arévalo's Días Dulces range.
• Casa Mira: Madrid-based traditional Spanish confectionery and chocolate shop founded in 1842, specializing in turrones, chocolates, and seasonal sweets. Comparable because it shares heritage-led Spanish confectionery positioning, premium-ingredient recipes, and a retail storefront model with seasonal/celebration sweet lines directly analogous to Panadería Arévalo's seasonal Días Dulces and Boinas portfolio.

Broad incumbents

• La Mallorquina: Madrid-based traditional Spanish bakery and café chain founded in 1894 with multiple retail locations spanning breads, pastries, and seasonal sweets like Roscón de Reyes. Comparable because it shares the heritage artisan positioning, classic Spanish sweet repertoire (mantecados, polvorones, roscones), and B2C retail model, but it operates at a much larger scale and broader geographic footprint than the single-site Panadería Arévalo.

Market position

Strengths5 records

Weaknesses5 records

Competitive moat3 records

Key risks5 records

Key highlights7 records

Customer concentration

• LinkedInlinkedin.com/company/panader%C3%ADa-reposter%C3%ADa-ar%C3%A9valo

Revenue estimate

Valuation estimate

Number of profiles

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about Panadería Repostería Arévalo