Traditional pastry making constitutes one of the richest gastronomic heritages of the Balearic Islands. Cultural exchange, the utilization of available resources, and the transmission of culinary knowledge from generation to generation have given rise to an extraordinarily wide repertoire of cakes, pastries, pies, cookies, and sweets that have accompanied religious celebrations, family parties, and the agricultural calendar. This diversity not only responds to the creativity of bakers and pastry chefs, but also to the fundamental role that domestic kitchens, convents, and prosperous homes have played in the conservation and transmission of this heritage.