Christmas is not Christmas without feasting. And in the same way that a Christmas feast is not without its corresponding panettone and a lunch of kings is not the same without its corresponding roscones of kings.
Nobody said you had to wait until January 6 to have breakfast, snack, lunch and dinner roscón 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 Carrió, the best roscón of 2022
- Farga, of cream or marzipan
- Bubó Barcelona, the jewel of violet roscones
- Hofmann, candied chestnut and pine nuts
- La Colmena, a recipe more than 100 years old
- Cloudstreet Bakery, from the creator of the best panettone
- Escribà, the creator of the world's first light roscón (cake)
- Forn La Cantonada, five generations of Three Kings' Day roscones
- Canal, haute patisserie in the neighborhood
- Turris, a roscón recipe that is passed from father to son.
- Obrador 15, the best traditional roscón of Catalonia in 2023
- L'Atelier, award for the best creative roscón 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 roscón.
All the roscones they sell are single size, with a portion for eight people and for a price of 40 euros.
📍Location: C/Cornet i Mas, 53
Pastisseria Carrió, the best roscón of 2022
The roscón curator of this pastisseria is Oriol Carrió, 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 roscón 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 is such a demanded roscón that you won’t be able to try it without a reservation.
📍Location: C/ de Bailèn, 216
Farga, of 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 roscón: the cream roscón and the marzipan roscón. You can choose between the 1kg format for 8 people for 47 euros or 650g for 4 people for 37 euros.
📍Location: Avinguda Diagonal, 391
Bubó 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 roscón of violets and gianduja (an Italian chocolate and hazelnut cream), but there are also those of all life. A luxury.
📍Location: Carrer Caputxes, 10
Hofmann, candied chestnut and pine nuts
Undoubtedly, the Hofmann Bakery is one of the best in Barcelona. That’s why their roscón de reyes has an indisputable seal of quality.
This year’s roscón is dedicated to chestnuts and mixes marzipan with candied chestnuts and pine nuts.
📍Location: Avda. de Pau Casals, 5
La Colmena, a recipe more than 100 years old
This pastry shop 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 roscón for up to 25 people.
📍Location: Plaça de l’Àngel, 12
Cloudstreet Bakery, from the creator of the best panettone
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Tonatiuh Cortés 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 “roscón de Reyes” is one of the most sophisticated and fermented in Barcelona.
📍Location: Rosselló, 112.
Escribà, the creator of the world’s first light roscón (cake)
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They have been in operation for more than a century and its responsible, Christian Escribà, 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 Escribà has outdone himself. Tired of hearing that the roscón is a heavy sweet, he has created the definitive roscón: the light roscón.
The roscón 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 telephone.
📍Locations: Gran Vía de les Corts Catalanes, 546; Rambla de les Flors, 83; and L’Illa Diagonal Shopping Center.
Forn La Cantonada, five generations of Three Kings’ Day roscones
Five generations of bakers, from great-great-grandfather to great-great-grandson, have created, cared for and improved the recipe for their “roscón de Reyes”. Their classic almond and hazelnut marzipan roscón 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.
📍Location: 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 roscón de nata that they have with and without filling.
📍Location: Carrer Calvet, 15 and Muntaner, 566.
Turris, a roscón recipe that is passed from father to son.
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Xavier Barriga is responsible for the Turris roscón. 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.
📍Locations: Carrer Aribau, 158; Calvet, 7; Gran de Gràcia, 34; Casanova, 116; Balmes, 282; Rambla del Poblenou, 124; Comte Borrell, 75; Diagonal, 557; Calabria, 123; and Provença, 485.
Obrador 15, the best traditional roscón of Catalonia in 2023
The award for the best classic roscón has been won by Obrador dels 15 del Guinardó, 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 roscón 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 should also be the traditional one, marzipan, and the candied fruit decoration should be exclusively melon, cherry and orange.
📍Location: Pg. de Maragall, 209, Horta-Guinardó.
L’Atelier, award for the best creative roscón of Catalonia 2023
The award for the best creative roscón has been for the proposal of Eric Ortuño of L’Atelier, in the New Left of the Eixample, for the fourth consecutive year. In this case it has done so with a creation of the chef Eric Ortuño, 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 exclusively melon, cherry and orange. The shape could be free, but with a hole, and the ingredients could be brioche, panettone, croissant or puff pastry dough.