Estepa, Sevilla
La Colchona
The house that invented the Estepa mantecado, baking since 1850.
- Founded 1850
- 5th generation, still family-run
- IGP registered
- Wood-fired, hand-wrapped
Made with unpeeled almonds and a touch of cinnamon, baked in wood-fired ovens and wrapped by hand since 1850.
La Colchona was founded in Estepa in 1850 by Micaela Ruiz Téllez, credited with inventing the durable mantecado that put the town on the map. Five generations later, the family still bakes from the same building: siblings Santiago and Victoria now run it.
Their polvorón de almendra is baked in wood-fired ovens, in small daily batches rather than a stockpile. The dough is made with unpeeled almonds, a touch of cinnamon and toasted sesame; once baked and cooled, each piece is dusted with sugar and wrapped by hand in tissue paper before it leaves the obrador. La Colchona is registered under the Mantecados de Estepa IGP.
La Colchona is one of Estepa's most traditional producers, and what they send us is a limited production, never scaled up for mass distribution. We're proud to bring it to our customers exactly as their family makes it.
What makes them different
Five things worth knowing
- Founded in 1850 by Micaela Ruiz Téllez, credited with inventing the durable Estepa mantecado itself.
- Still run by the same family, five generations later.
- One of a shrinking number of houses in Estepa still baking in a wood-fired oven, not a modern mechanised line.
- Registered under the Mantecados de Estepa IGP, Spain's protected mark for the category.
- Baked in limited, daily batches, never scaled up for mass distribution.
Protected origin
Mantecados de Estepa IGP
IGP, Indicación Geográfica Protegida, is the EU's protected-origin mark. It guarantees a mantecado sold under the name was made in Estepa, to the town's traditional method, and answers to the Consejo Regulador that oversees the standard, so a real IGP mantecado can never be confused with an imitation made elsewhere.
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