They will help you redeem your tragedies
Pep Torres is an entrepreneur, writer, creative, inventor and founder of the Museum of Ideas and Inventions of Barcelona (miba). He has been recognized by TIME magazine as one of the best inventors of 2009. His studio proposes strategic solutions for creative communication and digital marketing for different clients at a national and international level.
“Pastisseria Escribà” is an historial Barcelona family business. Founded the July 25th 1906 when Mateu Serra i Capell (1876-1945) first opened the “Forn Serra”. Nowadays managed by Christian, Escribà’s 4th generation has it’s aim exciting, surpising and creating unique and unforgettable moments.
When Sevillanos think of sweet, they think of the French-born pastry chef, Manu Jara. Jara has been the symbol of unique pastry creations in Sevilla, the city where he was adopted and raised. He is mainly known for his artisanal inventions andcreativity while honoring and respecting ancient and past recipes. These maxims are incorporated and observed in the top-notch pastry shop that he manages, which leaves the visitors with a unique experience whenever they went to his esteemed pastry shop.
Rocambolesc Gelateria is a window in the street that blossomed from El Celler de Can Roca´s sweet world. It opened in 2012, and it is captained by Ale Rivas, Jordi Roca’s wife. Rocambolesc Gelateria unfolds unlimited creativity in the form of ice cream and many other sweets.
Pastelerias Mallorca is a company that just celebrated its 90sth anniversary. It was founded in 1931 by Bernardino Moreno, and it is managed today by the 3rd and 4th generation of the Moreno family. Their motto is ``Let's start again,`` yet they make sure to maintain its legacy, reinvent craftsmanship, and finally keep the passion for well-made products alive. Their primary objective is to discover the products that go line in line with what ignites their passion, and they dedicate all their time and energy to transmit what they're passionate about to their customers.
The contemporary patisserie ``Adriana Cabot`` is located in the workshop in Asteixo, close to La Coruña. They sell online, and they also sell to gourmet stores, companies, restaurants, and directly to the customer. Customizing pastry to their clients' requirements is their specialty. The philosophy of ``Adriana Cabot`` is to create a personalized pastry that would be a feast for the eyes.
LAPACA opened its doors in 2019 as a new pastry-chocolate shop with one of Spain's best chocolate masters as head of the team: Raúl Bernal. They offer their clients an unexpected and extraordinary combination of flavors and a balanced palate of ingredients that would blow them away.
Our story began on July 2, 1899, more than 110 years ago. The pastry was called ``Forn de Can Lluc.`` A few years ago, Maties Miralles decided to go back to Mallorca and join the family business. Then, since 2020, he has been, along with his brother, Jaume, in charge of Es Forn des Pla de Na Tesa's management. Maties is an ambassador for the chocolate brand Cacao Barry and a member of the 21º Brix Collective.
Pastelería Llopis is a Valencian family business with more than 30 years of history. It is characterized by its artisanal and traditional character with a touch of innovation. Thanks to this unique combination found in their business, which also includes high-quality products, they are today a well-respected, known, and recognized reference in the world of pastry.
Jose Manuel Angulo has a significant professional career of 50 years. He has been trained in unique and exceptional destinations in the world of sweets, such as Alicante, Barcelona, Germany, and France. He is a professional who is significantly involved in the sector, always concerned about its future and thinking of innovating it. He is the President of the union of Bakers and Confectioners of Bizkaia. He is also the President of the School of Pastry Gremio de Bizkaia, located on Mount Caramelo (Bilbao). Jose Manuel Angulo, the master craftsman pastry chef, considers his profession as both his hobby and his passion.
Confiteria Poy is one of the centuries-old pastry shops in Reus. The latter has combined tradition and modernity; it has maintained its traditional specialties while conforming to recent trends and creations without compromising its products' quality across generations.
Its distinctiveness is producing sweet and savory products in both an artisanal and traditional homemade way, with raw materials of the highest quality.
Patisserie Tokyo is a high-end signature pastry shop in the gracious Sevillian town of Gerena. The pastry chef Irene Morcillo, born in Vigo and raised in Barcelona, began her studies in Barcelona at the prestigious Hofmann Hospitality School and at the School of the pastry teacher María Selyanina in which she attended courses and training sessions with the best Catalan pastry teachers. Her attention to detail and her utmost respect for high-quality raw material is a priority in her workshops; these values she stands for make her creations unique and extraordinary.