Ballarà began its activity in 1919 in a small town bakery. Today, the third generation is leading the family business, following the guidelines of previous bakers under the same values that have led Ballarà to be what it is today.

Their aim is to provide products that excite and sweeten their customers’ lives every day!

Some of Ballarà’s cakes qualities:

  • No hydrogenated fats
  • Sunflower Oil
  • Rich in Vitamin E and Omega 6
  • No artificial colours


    Hydrogenated fats are unnatural fats that are bad for our health. Very often, these are used as a cheaper and less perishable substitute for butter but not in our cakes.

    No Hydrogenated Fats


    Trans fats are bad for our health. This is why Ballarà use sunflower oil as it is high in omega 6 fats, which act to reduce inflammation, protect the heart and lower LDL cholesterol levels.

    Sunflower oil


    In our recipes we use only fresh, Class A eggs. They arrive to our facility pasteurised and we make sure the cold chain remains unbroken. This way we can ensure they preserve all their quality and meet all health-related standards.

    Fresh eggs


    All the chocolate used to make these cakes contains at least 40% cacao. This type of chocolate can help regulate cholesterol and lower blood pressure.



    Only real fruit is included in the Ballarà cakes, be it natural or candied.

    Fresh fruit