The origins of the Pan El Vacar family story date back to the old inn at Manoyerro Castle, an establishment already open in 1862 that welcomed travellers stopping along the road between Cerro Muriano and Villaviciosa, offering them a place to rest and regain their strength. Over time, this activity gradually gave way to a baking tradition that the family has maintained for more than a century. The person who welcomes us is Gonzalo Arellano, master baker at Pan El Vacar and the fourth generation of a family devoted to this craft. His great-grandparents were the first to run the establishment. The family story was also shaped by several changes of residence. They lived in Belalcázar for a number of years before returning to El Vacar in the 1940s, when they resumed their business and rebuilt their lives there. The development of the railway and subsequent changes to transport routes transformed the surrounding area and its traditional travel routes. When the construction of the road altered the original route, the bakery adapted and added El Cruce as a strategic sales outlet. The wood-fired ovens were replaced with more modern and efficient ones, always seeking to achieve a result similar to that of traditional wood-fired baking. Today, Pan El Vacar combines experience, innovation and ongoing training. It works with high-quality ingredients, controlled fermentation processes and durum wheat flour, while preserving its classic recipes and developing new offerings, such as speciality breads. The bakery is also a place to stop and enjoy a moment of relaxation. Alongside its range of breads, it offers breakfast, including coffee, torrijas (Spanish-style French toast) and cannoli, inviting travellers to take a break along the way. Pan El Vacar has more than a century of baking tradition behind it, with five generations preserving a part of Córdoba's heritage.