From Santa Cruz de la Sierra to Carrer de Girona
María Paula Baldiviezo is a cook. In Santa Cruz de la Sierra, Bolivia, she ran two restaurants, and her grandmother ran a bakery.
She left the restaurants to come to Barcelona and specialise at the bakers’ guild, the Gremio de Panaderos, then worked at L’Atelier and Coush Armó.
In February 2025 she opened Prima Salvaje with Gasper, on the corner of Girona and Còrsega.
How we work
- Sourdough
- Breads made with 100% sourdough and organic stone-ground flours, high hydration and a long fermentation.
- By hand
- Every croissant is made and shaped by hand, one by one.
- With the seasons
- Every three months, a new Prima: the seasonal menu changes so each ingredient is used at its best.
What’s been written
«Bollería de aires extranjeros pero harina y proveedores catalanes.»“The pastries are astonishingly light.”