Group reinforces its premium segment
Triticum bakery plant in Cabrera de Mar
Strategic agreement to acquire Catalan firm
Frozen dough specialist Monbake has acquired Triticum, a Barcelona-based bakery dedicated to high-end gastronomy. Following the acquisitions of Sanbrandán and La Niña del Sur, this move allows the CVC-backed group to consolidate a business exceeding 500 million euros.
Integration of high-end gastronomy
Barcelona, 14/04/26
The acquisition of Triticum (L’Essència del Blat) represents a strategic move for Monbake to strengthen its capillary leadership in Iberia.
The Catalan company provides a 12,900-square-foot production plant located in the Maresme region, where high-quality breads are crafted through long fermentation and stone-deck oven baking. This artisanal model is exclusively focused on meeting the demands of top-tier restaurants, hotels, and catering services, as well as through its four retail outlets in the Barcelona province. With this integration, the buyer adds a business unit that generated over 10 million euros in revenue during 2025 and employs a specialized team of 60 professionals.
Brand continuity and advisory role
Despite the change in ownership, Triticum will maintain its operational independence, existing structure, and management team.
Founders Xevi Ramon and Marc Martí will continue to lead the project to preserve the brand’s identity and its premiummarket positioning. Furthermore, Xevi Ramon will take on an additional role as a strategic advisor for Monbake Group in the areas of product development and R&D. This collaboration aims to transfer artisanal technical expertise to the group’s industrial scale, boosting innovation capabilities to align with market trends demanding more natural and transparent food processes.
Monbake expansion under CVC
This marks the third major transaction since the British private equity firm CVC Capital Partners took control of Monbake in 2024.
The group, founded in 2018 through the merger of Berlys and Bellsolà, has executed an ambitious inorganic growth plan by acquiring the Murcian pizza specialist La Niña del Sur and the Galician firm Ipasa (Sanbrandán). Currently, the conglomerate employs 2,500 people and operates 11 production plants across Spain. By integrating these business units, Monbake reaffirms its position as the third-largest player in the Spanish frozen dough market, combining a strong retail presence with an increasingly diversified B2B offer for the value-added Horeca sector.
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