Palmelita

Central European pastry, shaped by Tenerife

Palmelita began in Bajamar in 1968, when pastry chef Werner Bittermann opened a small workshop on Tenerife. The company traces its identity to the meeting of Central European recipes and the fruit grown in the Canary Islands, a combination that still informs its handmade pastries, cakes, and preserves.

Today, the Palmelita name covers a bakery-and-cafe offering that includes artisan bread, specialty coffee, breakfast, and brunch alongside its pastry counter. Local and seasonal fruit—from guava and mango to pineapple and passion fruit—gives the sweets a distinct island character. Across its Tenerife locations, the appeal is the same: a European baking tradition interpreted through the ingredients of the Canaries.