Pan de Cea is a traditional type of bread made in the Municipality of San Cristovo de Cea, in the north-west of the Province of Ourense. It is made by kneading wheat flour, water, salt and masa madre, the previously fermented yeast dough, into an elastic and tough dough.

The bread dough is then left to ferment, or rest, for 45 to 60 minutes. The bread is then kneaded once more and baked in special, wood-burning granite ovens. These ovens are the characteristic feature of the production of this bread and are specially shaped to ensure uniform baking.