Sweets for the year 1956, which was normal for Hornezo in Salamana after Agas

In his office he presides over two pictures: the image of his uncle Agous and his aunt Charito. It is not a coincidence that we sat there to Mariano to tell the story of Jel Sweets. The company does not maintain the initial values ​​after almost seventy years. There is no coincidence, everything is the result of the effort and emotion of the family that wanted to leave the seal in Salama, and what they achieved specifically and metaphorically. “The company begins in a small workshop in Benaranda de Bragamonte with Bolino Gil, my uncle’s father,” Mariano begins, a third generation, the son of Agostin’s sister and Rosario.

It ends in any year that opens the doors of pastries Paulo – so he began to call himself a generation – supposed to “be lost between dates.” However, it weakens how the work was in those early years to provide details of their age. “Then it was the one who separated to preserve the alfalfa that would feed the cows to get milk to make cakes. He says, “Everything was born of them, and now it cannot be conceived.”

“Bolino saw that in Pinaranda, the capabilities of her children were reduced and then a bakery was transferred in Maria Oxyliodor,” explains Mariano. This opportunity appeared for one of his children, Agustín Gil, as a possibility for the future. “In addition, with this place, an Aroo de Santo Domingo worker entered and convinced my aunt to be in the store while he was in the workshop,” explains.

Thus, the dessert journey began a generation in the capital nearly seven decades ago: carrying cakes from one location to another in the drawers in the head. A newly married marriage with only 25 years of his hometown to try his luck in the city. Despite more than a matter of luck, success was related to stability. My nephew from these says: “During the first months, my aunt slept in the background of the bakery and my workshop in the workshop so that they have a house.”

Wonderful family in a great workshop

From scratch, to become a reference in Salamanca. From that small workshop in Santo Domingo, one of them went to Olidola, years later to the Wafael Road, which remained small and tried to settle in Federico Anaya. However, the company’s growth was so that all small stores left AGUSTíN that the solution would be a great workshop away from the city. In 98, he was almost retired from a serious illness, he made a decision to leave the “Life Operator”, as Mariano knows it.

Despite opposing the sensitive health situation he faced, Agostin did not collapse and chose this great factor in Villares de la RINA. “After this goal gave him years of life,” said Mariano. A dream was barely enjoying it, but he followed it to give the great family that built a promising future. That family formed by the workers who grew up with him and those with Mariano and another brother, some of the old warriors have become partners in the company.

Now Mariano is responsible for the trend and tries to respect the largest inheritance he left his uncles: the personal value of the company that, without blood relationships, keeps the family difference. “It has become increasingly complicated, but we are trying to feel new generations that also enter that this is like a wonderful family,” he explained. The fact is that, working on the way to providing an excellent water service – with the production of 6000 Hornsos – the partners and treatment reveal with Bahar that the family environment has been achieved.

Among the workers of Obrador and the stores of stores, the template reaches more than eighty people through its value to make what might be Gil sweets. Everything to one: Those who touch retirement after half a century and their hands in the dough and new expatriates who are waiting for years to completely control trade. Contracts separating them, and continuing to write sweets chapters, a generation that unites them.