ÅOOMI In the World — Origo Bakery, Barcelona

In this ÅOOMI in the World feature, we visit Origo Bakery, a Barcelona-based bakery founded by François de Halleux. Driven by a passion for sustainability and craftsmanship, François created a space dedicated to high-quality sourdough bread, artisanal pastries, and specialty coffee. We spoke with him about his journey, the vision behind Origo, and what makes a truly great bakery experience.
Monika Mroz
1.22.2025
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Monika Mroz
1.22.2025
With its first location as a small take-out bakery, Origo has expanded into Barcelona’s Sant Antoni neighborhood with a new, thoughtfully designed space by renowned architect Isern Serra. The bakery’s serene atmosphere, soft tones, and minimalist design create the perfect backdrop for its carefully crafted offerings. While the menu remains rooted in tradition—featuring sourdough bread, cinnamon rolls, focaccia, and sweet pastries—Origo elevates these classics to something extraordinary, turning every bite into a new discovery.
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I wanted to show how bread could be delicious, healthy and sustainable when made with care and quality ingredients.
What’s your all-time favorite thing to eat at your bakery?

A freshly baked cardamom bun paired with a well brewed juicy filter coffee.

Your original location is in Gràcia, in Barcelona. What made you want to open another location?

Our location in Gràcia is relatively small. As we continued to grow, it was getting difficult to meet the demand in that space, so opening a second place became almost a necessity. It was also an exciting challenge to bring our products and share our philosophy with more people here in Barcelona.

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Tell us what made you start a bakery in the first place.

I wanted to promote regenerative agriculture and craftsmanship through food. I thought bread would be a great place to start, being a staple of our western diet. Yet lately it's also been maligned due to the excesses of modern agriculture and industrialization. I wanted to show how bread could be delicious, healthy and sustainable when made with care and quality ingredients.

What are the factors that contribute to Origo’s success?

It all starts with a very strong team. We put a lot of effort in making sure there is a positive and collaborative atmosphere. When people work in an environment where they feel valued and engaged, it shows in every product we make.

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Tell us about the interior of the new bakery. What has informed its style?

We collaborated with Isern Serra, whose work we've long admired. Our vision was to create a serene space where customers could feel connected to the baking process, with clear views into our workshop. Isern perfectly translated this concept into a design that brings customers closer to our craft.

Why did you choose ÅOOMI cups? What do you like about them the most after using them for quite some time now?

We were immediately drawn to ÅOOMI's design aesthetic – minimalist yet sophisticated, with an authentic character that perfectly complements our new space. What's truly won us over is their tactile quality; there's something incredibly comforting about how they feel in your hands, making that morning coffee ritual extra special.

What's truly won us over is ÅOOMI's tactile quality; there's something incredibly comforting about how the mugs feel in your hands, making that morning coffee ritual extra special.
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What's truly won us over is ÅOOMI's tactile quality; there's something incredibly comforting about how the mugs feel in your hands, making that morning coffee ritual extra special.
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