Almond Workshop at Finca Raixa: Roasting, Cracking, Enjoying in Late Summer

Almond Workshop at Finca Raixa: Craft, Origin and a Touch of Caramel

When late summer warms the air once more, the soundscape at Finca Raixa changes: crows croak somewhere, the pine trees rustle in the light breeze and between earth and wood there is that distinctive scent of freshly roasted almonds. On September 3, 4 and 10 the almond takes centre stage — three days of free workshops where you get to know the nuts not from the supermarket, but from the island.

The special thing about the courses is that they are not off-the-shelf phone recipes, but hands-on work. In short sessions you are shown how to blanch almonds, remove their skins, roast them properly and how a few ingredients can be turned into things like almond ice cream, candied almonds or a simple, spreadable almond cream. Children are welcome to join in — and it’s often the small fingers and the crackle of caramel that create loud "aha" moments. Adults should be careful with the sugar though; the so-called sugar glue is not for careless fingers.

Practical information about the schedule

Each session lasts around two hours. There is a morning round at 11:00 and an afternoon round at 16:00 — ideal if you want to take a walk through the gardens beforehand or enjoy the light over the Serra de Tramuntana. Meeting point is the courtyard of Finca Raixa in Bunyola. Participation is free, but spaces are limited, so early registration is recommended.

What to bring: good spirits, sturdy shoes (it can be dusty), a small tin for samples, and if available a kitchen scale or a jar to take home the fresh almond cream. The organisers will also talk about the historical importance of almond cultivation in Mallorca (see Almond Harvest 2025): typical varieties, traditional harvest methods and how field work has changed over the decades.

Why this is more than a cooking class

I especially like that it’s about origin and craft. You start at the blossom and work your way through harvest and drying to the nut itself. Many of the people who tell stories and lead the workshops have family ties to agriculture — you can feel that when someone talks about earlier times, when almonds were a staple on the island. The little test of patience — peeling the skin off the almond — is one of those moments you laugh about later: a bit of frustration, a lot of pride and, in the end, something you made yourself.

And yes, the almond ice cream recipe tastes completely different after roasting your own nuts — more intense, earthier, with a hint of midday sun and pine honey. After the workshop there is often time to sit on the finca, look out over the old terraces and reward yourself with a portion of homemade almond cream.

Getting there and planning

The drive to Bunyola is short, parking is usually available around the finca, but on sunny weekends it can get busy. If using public transport, check timetables: bus and train connections exist but are not always frequent — so allow plenty of time. If you come with a stroller, be prepared for uneven paths and wear sturdy shoes.

Demand is usually higher than the available places. So if you fancy roasting, cracking and taking home almonds in late summer, register early. These small, locally rooted offerings not only help preserve a cultivated plant, they bring people together — locals and visitors, families and singles — to learn something hands-on and then enjoy it together.

So, if you’re still unsure: a morning at the finca, a few almonds and the sun over the Serra — that’s more island history than some exhibitions. Buen provecho in Mallorcan, or simply: enjoy your meal.