The cold is beginning to creep into the streets, and the calendar subtly reminds us that the season for Christmas treats is already here, whetting our appetite for that tender, buttery crumb that melts in your mouth. Amid this atmosphere of sweet anticipation, the Barcelona Gastronomic Forum served as the venue for the highly anticipated 2026 Best Artisanal Panettone in Spain Contest, an event organized by the Barcelona Pastry Guild to recognize excellence in this craft.
This year, the top prize in the classic category stayed very close to home, traveling to Sant Esteve de Palautordera (Vallès Oriental) to crown Lluís Costa of the Vallflorida bakery. Meanwhile, victory in the chocolate category went south, going to Francisco Antonio Villagordo of the La Roja pastry shop in Almoradí (Alicante), who managed to win over the jury among a hundred entries—the highest number in the contest’s history.
A returning champion and a first-time podium finisher
Lluís Costa is no stranger to the top of the podium. With this recognition, the Vallflorida bakery has retained a title it first won in 2023, an edition in which it swept the competition by taking home the prize in both categories. Together with his brother Gerard, the Costa brothers represent the second generation at the helm of this family business, and their track record proves they’ve mastered the art of fine pastry-making: their display cases also feature awards for Best Artisan Butter Croissant and Best Tea Pastry.
On the other side of the coin is Francisco Antonio Villagordo, for whom this marks his first award. Although he had already presented his creations in previous editions, it was this year that he finally managed to claim the title, accepting the award visibly moved before the attendees of the gastronomic forum.
The Strict Rules for the Perfect Panettone
To win over the jury, the contestants had to adhere to strict rules. Those competing for the best classic panettone had to submit two artisanal fruit-flavored loaves (lemon or citron, orange, and raisins) dusted with sugar and weighing strictly between 1,000 and 1,100 grams. For the chocolate category, the same weight was required, but with the condition that the bread contain at least 40% cocoa, whether dark or milk chocolate.
The judging took place at the Barcelona Guild’s Pastry School (EPGB), where a panel of experts meticulously evaluated the flavor, aroma, crumb texture, and shape of each bread. Among those responsible for tasting and scoring were big names in the industry and winners from last year’s competition, such as Oriol Carrió and brothers Rafel and Adrià Aguilera (Cal Jan), joined by professionals of the caliber of Ibán Yarza, Lluc Crusellas, and Ramon Morató.
The map of past winners
If the trip to Sant Esteve de Palautordera or Alicante doesn’t fit into your schedule, you can always play it safe by visiting the bakeries that have made history in the competition over the past few years.
The list of recent champions serves as an excellent guide to finding panettones of exceptional quality: Mervier Canal and Madeleine by Ferrières (winners in 2024), L’Atelier Barcelona and Panes Creativos (2022), Dolç by Yann Duytsche (which won back-to-back titles in 2021 and 2016), and the legendary Ochiai pastry shop (2018) remain must-visit destinations for a perfect bite.
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