Tomeu Arbona
Pastry chef and self-described 'gastronomic archaeologist' behind Palma's Fornet de la Soca, reviving traditional Mallorcan recipes.
- Restaurants
- 1
Tomeu Arbona is recognized in Mallorca as a pastry chef and self-styled gastronomic archaeologist, honored with the Balearic food journalists' Reboster de l'any award, Obra Cultural Balear's Premi 31 de Desembre, a Ruta del Buen Pan Baker of the Year title, and the Premi Ciutat de Palma de Gastronomia for his work reviving traditional Mallorcan recipes at Fornet de la Soca in Palma.
Restaurants
Elsewhere
1Accolades
- ·Reboster de l'any / Pastry Chef of the Year, Associacio de Periodistes Gastronomics de Balears (2015)
- ·Premi 31 de Desembre, Obra Cultural Balear, for "Rebosteria tradicional de Mallorca" (2017)
- ·Baker of the Year, Ruta del Buen Pan guide (2019)
- ·Premi Ciutat de Palma de Gastronomia, for Fornet de la Soca - Arqueologia gastronomica local (2021)
- ·Guia Repsol "Solete" listing (Fornet de la Soca)
Frequently asked
Who is Tomeu Arbona?
Tomeu Arbona is a Mallorcan pastry chef born in Palma in 1962 who left a career as a psychologist and social worker to open the bakery Fornet de la Soca in Palma in 2010, focusing on reviving traditional Mallorcan recipes.
What is Tomeu Arbona known for?
He is known for his self-described 'gastronomic archaeology,' recovering historic Mallorcan recipes from convents, family notebooks and old cookbooks and reproducing them at Fornet de la Soca, including ensaimadas, savory empanadas, coca de trampo and flao.
Where is Tomeu Arbona's bakery located?
Fornet de la Soca is located in central Palma de Mallorca, in the former Forn des Teatre premises on Placa Weyler, where Arbona and his wife Maria Jose Orero relocated the business in late 2018.