Buying a fresh barra (a Spanish-style baguette) at a panadería is still a daily routine for many families. Bread is eaten for breakfast - often with tomato and olive oil - and nearly always as an accompaniment to other meals.

Almost every part of Spain has its own speciality bread with a particular name and many have a cultural, religious or historical significance.

• Pan integral is brown, wholemeal bread and is becoming increasingly popular.

• Hogaza is a large round loaf which is made in different ways depending on the region

• Pan de payés (also known as pan de pueblo or pan rústico) is country-style bread with a thicker crust and made with sourdough.

• Pan de cristal (glass bread) is similar to a chabata (ciabatta) with a crispy crust and a smooth, aerated interior.

• A mollete is a soft bun which is often eaten for breakfast with tomato and olive oil.