At Ca’n Joan de S’Aigo we know an ensaïmada is more than just a product — it’s a memory, a little piece of Mallorca you want to arrive home in perfect condition or give as a thoughtful gift.
That’s why today we’ve put together a practical, clear guide faithful to tradition so that the ensaïmada you buy at any of our Palma shops arrives in the best possible state and recovers that characteristic aroma and texture when you’re ready to enjoy it.
Why it matters to preserve it well
The ensaïmada is a delicate pastry: its texture and aroma depend on the time spent working the dough, the lamination and the baking. Poor storage can make it hard, damp or cause it to lose the light crisp edge. With a few simple precautions you’ll keep its springy crumb and its saïm flavour (pork lard).
At the shop: how we prepare it for the trip
When you buy an ensaïmada to take away we hand it to you protected. If you need to transport it, ask the counter to put it in a rigid box: that preserves the shape and avoids squashing. If you’re making a long journey, tell us and we’ll advise the best presentation available at that time.
Practical tips at the point of sale
- Ask for the ensaïmada in a rigid box or on a protected tray.
- Avoid wrappings that trap moisture (sealed plastic bags).
- If you travel in summer, make sure the box isn’t in direct sunlight.
Transport: car, plane and suitcase
By car: place the box on a flat surface (not on the floor of the boot if it’s hot), away from direct sun. If you stop en route, avoid leaving the ensaïmada exposed to heat.
By plane and in hand luggage: whenever possible take the ensaïmada in the cabin, in its rigid box. Avoid checking fragile bakery items in hold luggage: pressure and movement can deform them.
In checked luggage for long travel: put the rigid box inside a protective bag and place it among soft clothes to cushion knocks. Check customs rules if crossing borders (generally, bakery products for personal consumption present no issues).
Common mistakes to avoid
- Storing the ensaïmada in the fridge: cold dries it out and accelerates crumb ageing.
- Stacking boxes with weight on top: this flattens the layers.
- Putting it straight into a very hot oven: the outside can burn before the inside warms through.
- Wrapping while still hot in cling film: this creates condensation and humidity.
How long does a well-stored ensaïmada last?
At room temperature, in its box and in a dry place, it usually keeps well for 2–3 days. For longer trips, follow the packaging and transport recommendations.
Final recommendations
- Ask the counter to package it for transport; we’ll give you the most suitable box available.
- Above all: enjoy the pause. An ensaïmada is a reason to sit down and share.
If you need an ensaïmada for travel or as a gift, visit any of our locations: Can Sanç (C/ Can Sanç, 10), Baró de Santa Maria del Sepulcre (Plaça Baró de Santa Maria del Sepulcre, 5) or Porta de Sant Antoni / Sindicat (C/ Sindicat, 74). We’ll prepare it with our usual care and explain in person the best way to transport and reheat it depending on your destination.
