The traditional Malaga "mollete" has traditionally been associated with the city of Antequera. It is in the city of Torcal where a chapter reference from 1775 appears, granting Manuel Esbrí permission to manufacture this type of bread. This document also established a price limit higher than that of normal bread, indicating that from its origins, the "mollete" has been a more valuable bread than the traditional loaf. The expansion of the Antequera "mollete" to the rest of the cities in our country is also closely linked to the Paradas family. They have been making this bread for generations and have facilitated its export to every corner of the peninsula.

But Antequera is not the only town in Malaga known for its "molletes". The neighboring municipality of Archidona is also characterized by the production of this bread. There are some small differences between the "molletes" of Antequera and those of Archidona, which have to do with the size, shape or amount of flour used in their preparation. However, these differences are minor and are also common among all bakers who make this product.

How to enjoy it

Ideally, the "mollete" should be toasted before eating it to enjoy it hot and crispy.

However, there is a healthy debate among its lovers: should it be toasted closed or opened halfway before toasting it? Everyone has their preferences. Some prefer to toast it on the outside and then open it to add the filling, while others prefer to open it halfway to toast the inside before eating it.