The Argentine
empanada is
going global
Open your location with the brand that bakes in eight countries. No extraction hood, no chefs, turnkey.
We don't sell a franchise.
We share a way
of doing things.
The recipe is a family one, dating back to 1944. The first store opened in Catalonia in 2009, and the brand grew from there to turn the authentic Argentine empanada into a global, modern, high-turnover product.
from a corner in Barcelona to eight countries
The dough and the pleating we still do by hand were born in Argentina.
First Tío Bigotes store in Catalonia: the format we replicate today.
The franchise network kicks off, along with the production plant that supplies every store.
49 stores open across 8 countries, and new markets opening across Europe.
A product that turns over fast,
in a growing market
High frequency, accessible ticket: shopping malls, high-traffic areas, delivery, events and stadiums.
High turnover
The empanada is a frequent purchase with an accessible price point: it sells every day, at every hour.
Low operating cost
Small locations, minimal staff and baked to order: the leanest structure there is.
Our own plant
Our production plant in Barcelona makes every product and ships it ready to bake.
A format for
every location
Designed turnkey with the brand's identity. From 50 m².
Take Away
40 – 60 m²
The street format: a lit-up window, an open oven and quick service in high-traffic areas.
From the first conversation
to opening your doors
you'll be selling sooner than you think
First contact
Investment figures and royalties, tailored to your format and location.
Feasibility study
We analyze the area and the ideal format for your project.
Blueprint & design
We design the space: layout, branding and communication.
Build-out & equipment
Full fit-out with the brand's identity and warmth.
Team training
No previous experience needed — we teach you the entire operation.
Launch
You open your doors with ongoing support. Time to sell!
49 open.
60 on the way.
New openings underway across Europe. The network grows every quarter.
St. Gallen (Switzerland) just opened, in blue. The rest are upcoming openings.
No. The operation is simple, with no chefs or advanced skill sets required, and we train you fully before you open.
Take the first
step today
Write to our expansion team and book your first meeting. That's where we answer your questions and share the project figures.
