The company was founded by Manuel Gullón in 1892. This restless, imaginative man, with his entrepreneurial approach, worked with a handful of local businessmen to introduce a product in Spain that was unknown at the time in Spanish society: the biscuit, which had been created in England at the beginning of the 19th century.

Galletas Gullón successfully maintained its position and grew over the years, surviving periods of great poverty, such as the Spanish Civil War, in which it maintained its levels of production and guaranteed an uninterrupted supply of flour, largely thanks to its strategic position in an area with the greatest wheat production in the country.

From the 1950s onwards, Gullón saw the beginning of a process for the diversification of its traditional products with the launch onto the market of its María and Tostada Dorada biscuits, which took their name from the fact that they were dipped in oil to give them their appearance. That period also marks the manufacture of chocolate-covered rolled wafers and ring-shaped pastries, together with the manufacture of teatime biscuits.

After continuous investment and technological renewal, Gullón changed its commercial policy and, in1979, created the first wholemeal biscuit on the Spanish market and, in 1986, the first biscuit to be made with vegetable oils. This gave rise to the creation of a new biscuit segment in Spain: ‘health biscuits’, a segment Gullón currently leads in Spain. This milestone has brought the company various recognitions and prizes.
Since then, Galletas Gullón S.A. has stood out thanks to its commitment to continuous renewal, which has led it to make a wide range of products to hold its position at the fore of the sector, closely collaborating with universities and various research centres.

The company was founded by Manuel Gullón in 1892. This restless, imaginative man, with his entrepreneurial approach, worked with a handful of local businessmen to introduce a product in Spain that was unknown at the time in Spanish society: the biscuit, which had been created in England at the beginning of the 19th century.
Galletas Gullón successfully maintained its position and grew over the years, surviving periods of great poverty, such as the Spanish Civil War, in which it maintained its levels of production and guaranteed an uninterrupted supply of flour, largely thanks to its strategic position in an area with the greatest wheat production in the country.
From the 1950s onwards, Gullón saw the beginning of a process for the diversification of its traditional products with the launch onto the market of its María and Tostada Dorada biscuits, which took their name from the fact that they were dipped in oil to give them their appearance. That period also marks the manufacture of chocolate-covered rolled wafers and ring-shaped pastries, together with the manufacture of teatime biscuits.
After continuous investment and technological renewal, Gullón changed its commercial policy and, in1979, created the first wholemeal biscuit on the Spanish market and, in 1986, the first biscuit to be made with vegetable oils. This gave rise to the creation of a new biscuit segment in Spain: ‘health biscuits’, a segment Gullón currently leads in Spain. This milestone has brought the company various recognitions and prizes.
Since then, Galletas Gullón S.A. has stood out thanks to its commitment to continuous renewal, which has led it to make a wide range of products to hold its position at the fore of the sector, closely collaborating with universities and various research centres.

The company was founded by Manuel Gullón in 1892. This restless, imaginative man, with his entrepreneurial approach, worked with a handful of local businessmen to introduce a product in Spain that was unknown at the time in Spanish society: the biscuit, which had been created in England at the beginning of the 19th century.
Galletas Gullón successfully maintained its position and grew over the years, surviving periods of great poverty, such as the Spanish Civil War, in which it maintained its levels of production and guaranteed an uninterrupted supply of flour, largely thanks to its strategic position in an area with the greatest wheat production in the country.
From the 1950s onwards, Gullón saw the beginning of a process for the diversification of its traditional products with the launch onto the market of its María and Tostada Dorada biscuits, which took their name from the fact that they were dipped in oil to give them their appearance. That period also marks the manufacture of chocolate-covered rolled wafers and ring-shaped pastries, together with the manufacture of teatime biscuits.
After continuous investment and technological renewal, Gullón changed its commercial policy and, in1979, created the first wholemeal biscuit on the Spanish market and, in 1986, the first biscuit to be made with vegetable oils. This gave rise to the creation of a new biscuit segment in Spain: ‘health biscuits’, a segment Gullón currently leads in Spain. This milestone has brought the company various recognitions and prizes.

At the present time, Galletas Gullón has an annual turnover of more than €200 million and exports to more than 100 countries on all five continents. It has a selection of products that range from traditional breakfast biscuits, such as its María and Tostada, to a full range of health biscuits: wholemeal, fibre, low-calorie, organic and cholesterol-free, as well as chocolate biscuits, wafers, sandwich biscuits and cookies, etc.

As a result, Gullón has laid down the bases for maintaining its position as leader of the sector. Its investments in human and technical capital make it a modern company in keeping with the 21st century. Furthermore, its commitment to the area of Aguilar de Campoo has remained unchanged, as shown by the new facilities and projects in which it is involved.

In 2021, Galletas Gullón, the main and leading producer of biscuits in Europe, presented a responsible business plan, on which it bases a sustainability strategy aimed at creating long-term shared value through environmental development.
This strategy makes it possible to align the goals of Galletas Gullón with the so-called Agenda 2030 and contribute to the fulfillment of 11 of the 17 goals of sustainable development of the world organization UNESCO.