MUCH MORE THAN CHOCOLATE
Enter the farm Viader on a Sunday morning is an experience that I recommend. Chocolate, caramel Brulee topping, whipped cream, cottage cheese, fresh cheese, etc. all homemade and delicious.
But if I recommend the farm Viader is not just for chocolate, but because they get into it means partaking of his long and curious history. A story that is, at the same time, part of the history of Barcelona.
Ran the year 1870 when a peasant entrepreneur of Cardedeu, Marc Viader, is installing in Barcelona all looking for his chance in a city that, in those years, extend above the walls demolished recently in a trade and a growing industry.
It was the Barcelona where lived a flourishing Catalan bourgeoisie, which deployed the Renaissance and where, at the time, was to incubate the artistic movient that determines the appearance of the city forever: Art Nouveau.
In this particular context Marc Viader began working for Mrs. Coma, owner of a dairy in the n-Street Xuclà, and in 1910 is already the owner. Since then, happens to be called "Farm m. Viader-Cardedeu". His innovative spirit-that sure would be a winner today in day-to reinvent the old traditional dairy: remove the cows of the same store for obvious reasons of hygiene and will bring the milk and the raw material of his native Newcastle upon Tyne. In this way the space for the old stable will be turned into a workshop. "Also change the function: no longer just sell milk but also dairy derivatives such as butter, whipped cream, egg custards, crema catalana, etc. It is a public space because you can taste the products right there and the success is overwhelming.
Currently, the farm is run by the fourth generation of Viader, who continue using the raw material of his own farm in Cardedeu.
And that for many years!
But this setting hides of other weird stories that I do not know if you know: in the year 1925 Marc Viader Latvian cover S.A. quickly becoming one of the country's most important dairies.
Later, the same restless Viader, with the help of a Hungarian chemist will create the Olat. In 1931 the success of this drink will penetrate borders… and until today.