nuestra-historia
Magdalena
The beginnings

All started when the Castello & Juan family opened in the 1950’s their first bakery.

horno

1950
1960
The early years

It was in the sixties, when Servando Castelló and Carmen Juan create their first independent business located in a 100 square meter ground floor, where traditional artisanal products are produced and distributed locally.

1960
El rosegón de almendra

The success of their products soon required more space, reason for moving into a larger industrial plant of 600 square meters that enabled a larger production capacity. The great acceptance of their products made them grow and add all kinds of products to the range (puff pastries, sponge cakes, croissants, etc.)

Rosegon

1990
Expansion harina

The success of their products soon required more space, reason for moving into a larger industrial plant of 600 square meters that enabled a larger production capacity. The great acceptance of their products made them grow and add all kinds of products to the range (puff pastries, sponge cakes, croissants, etc.)

1990
2000
New Generations

In 2001, the generational renewal took place. At this time, the Company group was within a global output of 37 million Euros and employing 430 workers. The builtpremises now were over 22.000 square meters and exports were reaching over 32 countries of the five continents. Reached this point, and all what is involved in a company of this size, a deep family reflexion took place. The outcome was the need to change direction back to the origins where the environment was artisanal production, with high quality ingredients, to satisfy the consumers with these demands.

2000
El horno de pedro

The result of this reflection was the creation of El Horno de Pedro, who would take us to the origins of the traditional way in bakery activity. Adapt and be flexible towards consumers needs, the consumers request. Always working towards the job well done, reaching out for excellency in quality and service. To be surrounded by happiness while we elaborate our products, proud of the job we do and overall make our consumers happy.

2003
The origin of El Horno de Pedro, sl

In 2004 the Castello y Juan SA Company located in Navarrés (Valencia) was sold to one of the largest food groups in Spain, The Siro Group.

The Castello side of the family created El Horno De Pedro, with all the enthusiasm of returning to the fresh and high quality side of bakery products

2003
2009
Increase of production capacity

A constant increase of demand forces investments towards doubling production capacity.

2009
2014
Quality standards

In 2014 Standard ISO 22.000 was obtained and in 2015 the IFS standard was achieved. Presently BRC certification is being sorted.

2014