Bar Bauma celebrates its second anniversary with a private tasting of the year's brioches

There are anniversaries that are celebrated outside. And others that are being celebrated inwards. The second anniversary of Bauma Bar, at the end of February, was one of the latter. A date that we didn't want to turn into noise, but into gratitude. Because if one thing has defined 2025 at Bauma, it has been the loyalty of those who have returned time and time again to the bar, to the table, to the brioche of the month.

Therefore, the past February 26 in the afternoon, we organized something special: a private tasting for our customers, a meeting designed to share, try and remember all the brioches that have marked the year.

Seven months, seven creations, seven different ways of understanding a brioche. An afternoon to savor them all again.

The brioche of the month: a tradition that is already part of Bauma

Since we started with the format of the Brioche of the month, we knew that it wouldn't just be a one-off recipe. It became a small tradition inside the bar. A way of working with seasonal produce, of playing with Catalan gastronomic memory and of keeping creativity alive without losing the essence of the classic bar.

Each brioche has had its own character. Some fresher, others more intense. Some with nods to world cuisines, others profoundly at home. And to see them all together at the same table was, in a way, to look back and understand the journey of this second year.

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June: the fresh start

The tour began with the June brioche, a light and direct combination: avocado, salmon and mayonnaise. It was the brioche that opened the summer, with a fresh, balanced and easy to share profile. A soft start that marked the intention of the season.

July: intensity and grill

In July, one of the most memorable arrived: Beef cheek, teriyaki and smoked burrata. A deeper, more intense brioche, where meat cooked at low heat mixed with sweet and smoky nuances. It was one of those bites that called for napkins and silence during the first second.

August: sea and contrast

The summer progressed with a brioche that surprised from the first announcement: Garlic shrimp, cured yolk, crispy egg and kewpie mayonnaise. Texture, contrast and a contemporary twist that broke with what was expected without losing coherence. It was probably one of the most talked about of the year.

September: elegance and early autumn

With September came the change of pace: Roasted duck, foie gras mayonnaise and fresh fig chutney. A brioche that heralded autumn with balanced sweetness and depth. More leisurely, rounder, more of a longer desktop.

October: flavors of home

In October we returned home. Perol sausage, seasonal mushrooms and ceps mayonnaise. A brioche that tasted like a forest, traditional Catalan cuisine reinterpreted with respect. He was one of those who most connected with those who seek at Bauma that balance between classic bar and creativity.

November: tradition reinterpreted

November brought the Bauma version of the “old clothes”, accompanied by mushrooms and sweet potato, with Chestnut mayonnaise and crispy pork. High-performance kitchen, without losing its identity. A warm, strong and deeply seasonal brioche.

December: marine closure

And the year closed with marinated tuna, white garlic cream and salicornia. A brioche that is lighter in appearance, but full of nuances. Fresh, salty, elegant. A farewell that made it clear that creativity at Bauma does not stop.

A tasting to thank, not to show off

The afternoon of February 26th was not a massive event. It was intimate. Close. The invited customers were able to try the seven brioches in tasting format, talk to the chef, ask, comment and share impressions.

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The most special thing wasn't just the food, but the exchange. To hear which brioche had been their favorite, which one surprised them the most, which they would repeat without hesitation. That direct conversation is what keeps a bar like Bauma alive.

And, as part of the experience, each attendee was able to Vote for your favorite brioche, which they consider to be permanently incorporated into the letter of 2026. A collective decision, born of those who have been present throughout the tour.

Two years of bar, kitchen and loyalty

Turning two years old isn't just adding up time. It's building a community. Bauma has grown thanks to those who have chosen it as their trusted bar, as their place to have breakfast, to eat without haste or to discover the brioche of the month.

This private tasting was our way of saying thank you. No big speeches. With brioche bread, well-crafted product and conversation.

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The winning brioche will soon be added to the menu for this 2026, chosen by those who have been there since the beginning. And that, for us, has more value than any trend. Because in the end, a bar is built like this: with consistency, with flavor and with people who return.

And if this second anniversary has made one thing clear to us, it's that Bauma wouldn't be Bauma without those who sit at his table every day.