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


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.


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.


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.