At this point, no one can deny that the croissant has undergone a true revolution in Barcelona. What used to be a pastry eaten in a hurry with a cup of coffee before heading into the office has been transformed into a cult object, almost an engineering marvel. We’ve gone from settling for just anything to seeking perfection in the flakiness, the exact balance of butter, and, of course, that crunch that sounds like pure bliss. In a city that takes its pastries so seriously, it was only a matter of time before someone decided to elevate this icon to the status of the absolute star of a festival.
The event aims not only to satisfy our sweet tooth but also to resolve one of those questions that spark heated debates at dinner with friends: who really makes the best croissant in town? To find the answer, the chosen venue is once again that timeless corner known as Poble Espanyol, which for three days will set aside the tourists to fill with the aroma of fresh-baked pastries.
A clash of titans between flour and butter
Croiss&Fest celebrates its second edition from May 1 to 3, aiming to surpass the 22,000 attendees who already proved last year that Barcelona has a huge appetite for good croissants. What’s interesting about this event is that the croissant breaks its own time constraints. People don’t just come here for breakfast; the idea is for this treat to be the centerpiece of the entire day, from aperitif to dinner, including an “afternoon hangout” with live music and DJ sets.
The competition is the heart of the event, and the caliber of the participants is enough to scare anyone on a diet. Among the confirmed names are true institutions of the trade such as Brunells, Oriol Carrió, and Canal—pastry shops that already know what it’s like to win national awards. But this year, creativity goes a step beyond the conventional. We’ll see creations that challenge the senses, such as Bubó Barcelona’s tiramisu croissant or the daring entry from La Cantonada Forn & Pastisseria, which aims to win over the public with a combination of chocolate and pork cracklings.
The public has the final say
Unlike other competitions where only a jury of experts decides behind closed doors, here the audience also has a say.There will be two awards: one granted by industry specialists and another—perhaps the most coveted—by popular acclaim, decided by those who visit the stands to sample the different entries.
It’s the perfect opportunity to feel like a food critic for a day while enjoying workshops led by renowned chefs or browsing the market of artisanal products.
For those seeking a complete experience, the festival has designed a program ranging from play areas for the little ones to a selection of pairings that promise to surprise. According to organizers and sources in the local culinary sector, these types of events reinforce Barcelona’s position as the capital of artisanal pastry, championing the craft against the industrial pastries that flood supermarkets. Tickets are already flying off the shelves on official channels, confirming that, when it comes to puff pastry, the city knows no bounds.
