There are corners in the Gothic Quarter where time seems to stand still amid a sweet aroma. That same warmth will once again fill number 16 on Carrer del Pi—that is, the Fargas chocolate shop—this coming Friday, November 5, when master chocolatier Lluc Crusellas opens his first permanent location in the city. This Catalan talent, recognized as the world’s best chocolatier in Paris in 2022, is taking the reins of the Catalan capital’s oldest establishment dedicated to cocoa to breathe new life into it and blend innovation with the neighborhood’s heritage.
The project, named “Fargas Lluc Crusellas,” stems from a deep desire to preserve a historic business that has been in operation since 1827. After taking over ownership in early summer and working around the clock to renovate the space, the artisan has set out to keep the century-old recipes alive, blending them in the same space with his award-winning, cutting-edge creations. “For me, it’s a way of giving back to chocolate everything it has given me,” he confesses with emotion when speaking about this new chapter.
The Heartbeat of a Centennial Chocolate Mill
For Crusellas, preserving this piece of urban history was a non-negotiable commitment. The legendary Xocolateria Fargas, which originally occupied the corner of Portaferrissa until its move in 2014 to this location within the same building, will regain its former glory by preserving the original 1920s furnishings designed by Carles Farga. That said, the space is moving away from the white tones of its most recent incarnation to adopt a darker, cozier aesthetic, which will include a small tasting area.
In the back room, the heart of the business will continue to beat to the rhythm of a historic 19th-century stone mill that will remain in operation. This in-house workshop will continue to produce the classic specialties that live on in the memories of Barcelona’s residents—from traditional stone-ground chocolate and “lenguas de gato” to frozen truffles and roasted cocoa beans.
Accessible luxury and single-origin cocoa
Under the banner of his Eukarya brand, the shelves will also feature the specialties that propelled the young chocolatier to the top of the world. Visitors will find chocolate bars, spreads, bonbons, and spheres, all handcrafted with cacao beans carefully selected at their source in Peru, Madagascar, Indonesia, Ecuador, and Tanzania.
All of this is part of a philosophy of offering “accessible luxury.” With chocolate bars priced around 6.95 euros, Crusellas argues that the global rise in raw material costs has served to highlight the product’s true quality. “If something is worth what it should be worth, price isn’t a determining factor,” reflects the chocolatier, convinced that a good treat remains a indulgence that most people can afford to enjoy.
The Swiss man’s return and a pachyderm in the storefront window
One of the greatest joys for residents who remain in the city center will be the return of the Swiss classic to Carrer del Pi, this time in a takeout format. The offering promises to become a winter favorite: house-made hot chocolate topped with whipped cream from the Armengol farm—lightly sweetened with vanilla but with no added sugar—and accompanied by homemade melindros.
As a visual nod to the feat that changed his life, the store’s window display will feature a miniature replica of the monumental elephant with which he won the world title. Although the original is housed at the Chocolate Museum, this 100-kilo version will serve as a reminder of why he chose this animal for his masterpiece: “I wanted something that conveyed the simplicity of great things.” And in Barcelona, few things combine such grandeur and simplicity as a good piece of chocolate.
