Barcelona is a city that reveals itself through its shop windows, and at this time of year, the aroma of butter and tempered chocolate sets the tone for its neighborhoods. Beyond the commercial figures, there is a circuit of artisanal mastery where the Mona de Pascua is understood as a piece of edible engineering. This year, the epicenter of this tradition has shifted to Montagud to crown the new temples of confectionery, confirming that excellence knows no postal codes, but rather relies on technique and a keen sense of taste.
It was thanks to the fifth edition of the “Best Mona de Pascua” contest, organized by the agency Sr y Sra Cake. The event brought together more than 50 professionals from the pastry and bakery sector, who presented entries with a high technical component and a clear commitment to reinterpreting tradition from a contemporary perspective.
A professional jury, featuring figures such as Ma Cruz Barón, Javier Antoja, and Rosa Mayordomo, evaluated the entries based on technique, flavor, and innovation. In this edition, the public jury’s assessment accounted for 20% of the final score, adding an emotional dimension to the competition.
The new benchmarks of tradition
In the traditional brioche Mona category , first prize went to Vilanova i la Geltrú, awarded to L’espiga d’Or by Jordi Morera. Pastisseria Natcha in Barcelona and Forn de Cabrianes in Sant Fruitós de Bages took second and third place, respectively.
As for the chocolate category, the historic Pastisseria La Colmena in Barcelona took home the top prize. Rounding out the podium in this category were L’Atelier d’Eric Ortuño, also from the Catalan capital, and Pastisseria Mimpi in Sabadell.
Solidarity partnership with Sant Pau
Unlike previous editions linked to other organizations,this year the contest reinforces its social commitment through Mestres Solidàries. On March 30, the winning monas will be auctioned off during an exclusive evening at Montagud Editores, where the restaurants Miramar and Venta Moncalvillo will offer a joint dinner.
The total proceeds from this auction will fund the project to improve the pediatric ward at Sant Pau Hospital. The initiative is supported by the Bakers’ Guild of the Province of Barcelona and master baker Daniel Jordà as ambassador for the cause—a culture that views gastronomy as an act of community and generosity.
