Barcelona is synonymous with history, culture, and gastronomy. In the heart of Ciutat Vella, the La Colmena patisserie (Plaça de l'Àngel, 14) is one of the oldest in the Catalan capital, with more than 150 years of history sweetening the lives of its residents. Today, however, their commitment to tradition is paired with another focus: combining their culinary and pastry heritage with environmental responsibility and sustainability.
For some time now, La Colmena has adopted a Responsible Tourism Policy and joined the Destination Barcelona Commitment to Sustainable Tourism. This means they work to reduce their environmental impact, train staff in best sustainable practices, and ensure management considers the three pillars: social, economic, and environmental. The challenge is significant but necessary, because every bite, every gram of sweetness, can also be respectful of the planet. This is not an empty promise; it translates into concrete actions, from waste reduction to fighting exploitation and promoting universal accessibility. In other words, tourism and gastronomy can be forces for change if managed following responsible criteria.
For example, all the packaging used is 100% plant-based, including the string used to tie the packages, which also serves as a handle. This significantly reduces the use of plastic bags. They are also committed to reducing packaging by buying ingredients in bulk (avoiding small containers), which in turn reduces transport across the city. In addition, small measures –such as efficient use of air conditioning (taking advantage of natural air currents when the temperature is mild) and using treated water to reduce the impact of plastic bottles–complete a cycle in which sustainability and ecological awareness play a significant role.
Sweets with history
The story of La Colmena and its evolution over the decades cannot be told without mentioning one of its signature sweets: the bolado. The bolado is a traditional handmade confection that has almost disappeared from shop windows, but not from La Colmena. Made from sugar, egg white, and colouring, it is a soft, colourful sweet that requires patience and skill to create. Toni Roig, the fourth-generation head of La Colmena, continues to make it entirely by hand, using a process that feels more like a chemistry experiment than a conventional recipe. Its vibrant colours –yellow, blue, green, pink– attract tourists and curious visitors, making it a prime example of the survival of a traditional sweet crafted by hand, perfectly aligned with the sustainability values championed by this Barcelona patisserie.
This contrast between a traditional sweet and a strong commitment to sustainability perfectly illustrates La Colmena’s current approach: preserving culinary heritage while building a more responsible future. Because tourism also means respecting the places we live in, the people we work with, and committing to an economic model that is conscious and sustainable.
More information about La Colmena at www.pastisserialacolmena.com
