Christmas just isn’t Christmas without foodies. And in the same way that a Christmas feast is not without its corresponding panettone and a kings lunch is not the same without its corresponding roscones de reyes.
Nobody said you had to wait until January 6 to have breakfast, snack, lunch and dinner rosc贸n de reyes, and although we already showed you our favorites in this video, in this article we bring you many more.
Table Of Contents
- La Dramerie, pistachio delight
- Pastisseria Carri贸, the best rosc贸n of 2022
- Farga, with cream or marzipan
- Bub贸 Barcelona, the jewel of violet roscones
- La Colmena, a recipe more than 100 years old
- Cloudstreet Bakery, from the creator of the best panettone
- Escrib脿, the creator of the world's first light rosc贸n.
- Forn La Cantonada, five generations of "roscones de Reyes".
- Canal, haute patisserie in the neighborhood
- Turris, a rosc贸n recipe that passes from father to son.
- The best traditional rosc贸n of Catalonia in 2023
- Award for the best creative rosc贸n of Catalonia 2023
La Dramerie, pistachio delight
La Dramerie has literally taken Sicilian pistachios by storm. Yes, that’s right, since January 2nd, even with four days to go until Epiphany, they are no longer accepting orders for their specialty, the Sicilian pistachio cake.
Despite this, in their latest publication, they are grateful for the acceptance and high demand for their star product, and invite you to order other types of roscones (also very fancys ) that the house offers, such as the organic vanilla chantilly rosc贸n from Madagascar. All the roscones they sell are one-size-fits-all, with a portion for eight people and for a price of 40 euros.
馃搷 C/Cornet i Mas, 53
Pastisseria Carri贸, the best rosc贸n of 2022
The rosc贸n curator of this pastisseria is Oriol Carri贸, and on him have fallen several awards in the industry. “Millor coca de crema Catalunya 2019”, “Millor Panellet de Pinyons de Catalunya 2022”, and the subject that concerns us here and now:“Millor Tortell de Reis de Catalunya 2022.”
We don’t know if he will defend the title this year, what we do know, is that if you don’t order your rosc贸n now, you will be left without tasting his award-winning sweet. Made with double-fermented brioche bread with sourdough, chocolate whipped cream and hazelnuts from Reus, it’s a rosc贸n so in demand that you won’t be able to try it without a reservation.
馃搷C/ de Bail猫n, 216
Farga, with cream or marzipan
Quality is always better than quantity. That happens with friends, with clothes, and of course, with roscones. We say this because the Farga bakery is so specialized that its catalog only offers two types of rosc贸n: the cream rosc贸n and the marzipan rosc贸n. You can choose between the 1kg format for 8 people for 47 euros or 650g for 4 for 37 euros.
馃搷 Avinguda Diagonal, 391
Bub贸 Barcelona, the jewel of violet roscones
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This jewelry-like pastry shop gives an idea of what you can find in their display cases. Here, for example, they have a rosc贸n of violets and gianduja (an Italian chocolate and hazelnut cream), but there are also those of all life. A luxury.
馃搷 Caputxes Street, 10
La Colmena, a recipe more than 100 years old
This bakery is a Barcelona classic. More than 150 years old, its products have been awarded on countless occasions. This year, its burnt cream nougat won first place against 52 pastry shops that aspired to “Best nougat in the world“.
With all this experience, how could they not also succeed in the field of “roscones de Reyes”? The most classic one they offer is the one with marzipan and candied fruit, but if you want them filled, they also have them with cream or truffle. So far so good, but if you order well in advance, you can order a rosc贸n for up to 25 people.
馃搷 Pla莽a de l’脌ngel, 12
Cloudstreet Bakery, from the creator of the best panettone
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Tonatiuh Cort茅s is the creator of the best panettone in the world, due to his obsession with perfecting the recipe year after year. In addition to being a musician, he’s the head baker at Cloudstreet Bakery, the bakery (also obsessed) with sourdough. That’s why, we suppose, he gets such good roscones de Reyes. Maybe it’s because everything he learns perfecting the panettone recipe he applies to other formats, or because its creator is an expert in medieval music and knows? things. What is not a secret is that his version of the “rosc贸n de Reyes” is one of the most sophisticated and fermented in Barcelona.
馃搷 Rossell贸, 112.
Escrib脿, the creator of the world’s first light rosc贸n.
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They have been in operation for more than a century and its responsible, Christian Escrib脿, has a more than deserved reputation making roscones. The years they have been making roscones endorse them and that is why it is a good idea to try any of the types they have. This year Escrib脿 has outdone himself. Tired of hearing that the rosc贸n is a heavy sweet, he has created the definitive rosc贸n: the light rosc贸n.
The rosc贸n has whipped cream, meringue with little sugar baked in the oven at a low temperature and, instead of candied fruit, colored chocolate feathers. At the moment, only 150 units will be made and they must be ordered in advance on the bakery’s website or by phone.
馃搷 Gran V铆a de les Corts Catalanes, 546; Rambla de les Flors, 83; and L’Illa Diagonal Shopping Center.
Forn La Cantonada, five generations of “roscones de Reyes”.
Five generations of bakers, from great-great-grandfather to great-great-grandson, have created, cared for and improved the recipe for their “rosc贸n de Reyes”. Their classic almond and hazelnut marzipan rosc贸n with a touch of Bergamot was awarded in 2020, but their offer is much wider. Tiramisu, dark chocolate, hazelnut mousse or cream are some of the many combinations in their catalog, as original as they are tasty.
馃搷 C/ del Dos de Maig, 314
Canal, haute patisserie in the neighborhood
Canal is the classic neighborhood bakery open since the 70’s where everything smells and tastes of care and craftsmanship. Thanks to this care and affection, they have won three times the award for “Best Artisan Butter Croissant in Spain”, and the last time was this year.
For this reason, it is worth trying any of their products, but without a doubt, at this time of the year you cannot miss on your list the rosc贸n de nata that they have with and without filling.
馃搷 Carrer Calvet, 15 and Muntaner, 566.
Turris, a rosc贸n recipe that passes from father to son.
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Xavier Barriga is responsible for the Turris rosc贸n. He inherited the recipe from his father, and has managed to maintain the reputation and flavor of one of the best roscones de Reyes in Barcelona. There are several flavors, also marzipan, and only in Barcelona they have 10 locations, so it will not be difficult to find them.
馃搷 Carrer Aribau, 158; Calvet, 7; Gran de Gr脿cia, 34; Casanova, 116; Balmes, 282; Rambla del Poblenou, 124; Comte Borrell, 75; Diagonal, 557; Calabria, 123; and Proven莽a, 485.
The best traditional rosc贸n of Catalonia in 2023
The award for the best classic rosc贸n was won by Obrador dels 15 del Guinard贸, a family project that aims to recover the art of making, but also the traditional pastry. “All together, made following the recipes of our grandfathers and grandmothers”.
In this bakery, fourth generation of bakers, uses local products, pannetone sourdough, grandfather’s brioche recipe, with Girona butter and eggs and explains the importance of “feeling the craft and loving it, because when you work with your hands it is essential that you are connected with the dough and you like what you do”.
The jury has valued that the rosc贸n had a round shape, with a central hole and only elaborated with flour, salt, sugar, eggs, milk, yeast/sourdough, butter, water and olive oil. The filling also had to be the traditional one, marzipan, and the candied fruit decoration had to be exclusively melon, cherry and orange.
馃搷Pg. de Maragall, 209, Horta-Guinard贸.
Award for the best creative rosc贸n of Catalonia 2023
The award for the best creative rosc贸n went to Eric Ortu帽o’s proposal from L’Atelier, in the Nueva Izquierda del Eixample, for the fourth consecutive year. In this case it has done so with a creation of the chef Eric Ortu帽o, the Roscottone GOLD, an ingot of panettone dough with a mixture of ginger/caramel and creamy Dulcey with gold sheets that crown it.
In this case the filling was also to be the traditional one, marzipan, and the candied fruit decoration was to be melon, cherry and orange, exclusively. The shape could be free, but with a hole and the ingredients could choose between using brioche, panettone, croissant or puff pastry dough.