The base to a good Mediterranean breakfast
Molletes from Málaga has traditionally been associated with Antequera. It was in the city where Torcal is located where a reference, back to the year 1775, appears in which the permition to manufacture this type of bread was given to Manuel Esbrí. This document also included the price—which was higher than regular bread— for the bread. This proves that this type of bread has been, since its origin, more valued than traditional bread. The spread of the mollete from Antequera to the rest of the cities in our country is very linked to the Paradas family. They have been producing this bread for generations and have helped with its exportation to all parts of the peninsula.
But Antequera is not the only region in Málaga that is famous for the molletes. The neighbouring village of Archidona is also famous for the production of this bread. There are some differences between molletes from Antequera and molletes from Archidona: their size, their shape and the amount of flour used to make them. However, these differences are insignificant and are common to all bakers that make this product.
How to eat it
The best way is to toast the mollete before eating it so it is warm and crunchy. However, there is a healthy debate among its lovers: toast it when it is closed or cutting it before toasting it? Every person has its own preferences. Some people prefere to toast it on the outside and then open it to fill it in but others prefer to cut it in half to toast the inside before eating it.