By hand
Layer upon layer, one at a time. No machine does this.
Who we are
The bread that did not exist here
Crustless Argentine miga bread, built by hand in a Madrid kitchen. The first chain in Spain devoted to nothing else.
From Buenos Aires to Madrid
There is no factory.
There is a kitchen.
Olsen was born from a simple idea: bringing the miga sandwich to Madrid exactly as it is made in Buenos Aires. No shortcuts and no crust.
It is made in a Madrid kitchen and leaves chilled for the shops.
Chilled
From the kitchen to the shop without breaking the cold chain.
Real food
Extra cooked ham, roast turkey, smoked salmon and the day's vegetables.
Not the same thing
Miga bread is not sliced bread
They look alike on the outside. The difference shows at the first bite, and it is the whole reason Olsen exists.
| OursMiga bread | The usualSliced bread |
|---|---|
| The edge | |
| Soft crumb, no crust | Crust, harder |
| The layers | |
| Three, thin | Two, thick |
| The texture | |
| Spongy and even | Dense and uneven |
| The filling | |
| On show in the cut | Hidden by the bread |
| When you cut it | |
| A clean cut | It crumbles |