01 / 04Municipalities · Town councils
Markets & fairs
Food markets, town festivals and neighbourhood fêtes with direct sales. A menu and processes designed for high volume.
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Introduction
Antojo was born in 2026 from the union of two business partners and lifelong friends, brought together by a love of good food and an obsession with quality produce. A food truck that is, above all, a life project.
Though the journey has only just begun, we start out with the ambition of becoming a benchmark for gastronomy on wheels, bringing gourmet brioche to events of every kind and proving that food truck fare can be high-quality, fresh and memorable.
Base
Barcelona and surrounding area · Coverage across Catalonia.
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Who we are
Jordi
Chef & product development
Constant creation and development of the product, and definition of the menu. Passionate about cooking and always training and evolving. During service he leads the hot section so the experience stays fast, eye-catching and irresistible.
Sergio
Operations & management
Suppliers, logistics, event coordination, administration and process standardisation. During service he handles customer care, orders and the counter, ensuring the best possible customer experience.
Both hold food-handling certification and have experience in high-pressure environments. Smooth service in Spanish, Catalan and English.
What drives us
Non-negotiable quality
High-quality produce, mise en place of every ingredient and carefully crafted combinations. Every service is the result of testing, standardised recipes and zero compromise on the plate.
Responsibility
We work km 0: local producers, suppliers we can name and seasonal vegetables. Fewer kilometres on every plate, more real flavour and active support for Catalonia's food community.
Standing out
We turn something as simple as a sandwich into a genuine experience that elevates any event. We look after every detail to set ourselves apart from the typical food truck.
Brand
From the branding to the food truck itself, every detail adds personality. A visual experience the event makes its own and that guests remember in the photo they take home.
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Gastronomic concept
We turn every brioche into something everyone will remember from your event. A short, carefully curated menu, fast service and advance mise en place with live assembly to minimise queues and ensure constant turnover.
Brioche bread made fresh daily. 100% natural, never-frozen ingredients: seasonal vegetables, dairy, cured meats and selected meats, from trusted local suppliers.
We work with four fixed recipes and one rotating special. A Mediterranean base with nods to Italy, Brazil and Asia, easy for any audience to enjoy, with a sweet finish to close in our Nutella and hazelnut brioche. We offer vegetarian options and different formats to suit the type of event (mini, full and in various presentations).
Elegant presentation and served in our custom packaging, all set for a keepsake photo to snap and share!
QualityMise en place100% natural ingredientsLocal suppliersAssembly on show
Our brioches
Fratello
Ipanema
Sandoku
Brioche of the month
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Technical specs
Space
Dimensions5,2 × 3 × 2,5 m
Minimum space8 × 3 m (service + queue)
AccessLevel, easy manoeuvring
Utilities
Electricity9.000 W · single-phase 32 A
GeneratorOwn unit available
Water / drainageSelf-contained interior · independent tanks
ConnectivityOwn 4G/5G (independent of the venue)
Equipment
Kitchen1 gas griddle · 2 electric fryers
RefrigerationOwn fridges · Cold chain
Operations
Capacity60 – 80 servings/h · peak 100/h
Setup2 – 4 h beforehand (minimum)
PaymentOwn Square card terminal · card and contactless
WasteManaged in-house · Oil collection