Mazalmendra was founded in Malagón (Ciudad Real) by Olayo Fernández. This young entrepreneur started in the world of confectionery and pastry by making marzipan and “turrón”, typical Christmas products and widely consumed throughout Spain.
The famous town of Jijona (Alicante), the birthplace of turrón and ice cream, welcomed Olayo’s son, Ángel Fernández Peña to perfect his skills with the most well-known nougat craft makers and to improve the second generation of confectioners in the family. It was there that Ángel discovered the key to obtaining a good product: freshly harvested almonds together the right treatment. And that was how the first great investment of his adventure came about: buying an almond splitter.
Pablo Fernández, after receiving a call from his father, Ángel, took over the responsibility for the family business together with his sister, Mari Ángeles. They began the industrialization and professionalization process, becoming leaders in marzipan and nougat production in the area.
They made a wise choice: to start producing sponge cake sheets to expand the product range and to consolidate production throughout the year.
Mazalmendra decided to fully focus on the production of pastry strips and sheets and other products for the confectionery sector; becoming the main supplier to large Spanish industries and supermarket chains in the process.
The key found at the beginning of the journey made Mazalmendra what it is today. This commitment is maintained today with the third and fourth generation working as one: traditional production combined with the use of the latest technologies, as well as the continuous search for the utmost quality with a rigorous selection of raw materials.