The seventh edition of the Mostra Internacional de Sant Vicenç dels Horts, an annual event that turns this small town in the Baix Llobregat into the world capital of pastry, has determined this weekend that the best pastry shop in Barcelona is also the most innovative of Catalonia
This is Hofmann, led by Silvia Hofmann and creatively led by pastry chef Miquel Guarro, who has managed to win both titles at the Fava de Cacau awards given in Sant Vicenç dels Horts, winning the Fava D’Or in these two categories.
Born 16 years ago in the Born neighborhood by the late Mey Hofmann, the jury considered that they deserved both titles for “offering a delicate catalogue, which follows a line of constant innovation with a specific product for each season.” And it is not surprising, because surprise has been a constant with the creations that have been presented each season, among them the Dark Moon, a moon made with crunchy black sesame paste, caramel cream, vanilla and whiskey covered in cookies. cocoa and chocolate cake; or her Pistachio, an exquisite combination of pistachio mousse and crunchy pistachio, orange marmalade, passion fruit and yuzu.
It is not the first award that Hofmann has won, since they also have the award for the Best Artisan Butter Croissant in the State 2010, the Best Tea Pastry (2015), the Best Pastry Shop in Barcelona (2020) or the Best Pastry Shop in Catalonia ( 2022).
Ferrer Xocolata, in Olot, has also managed to win a Fava D’Or this year in Sant Vicenç dels Horts for its historical value, a pastry shop created 116 years ago by Jordi Ferrer, which is still standing thanks to the fourth generation of pastry chefs. Located in Plaça d’Àngel, in a building dedicated to signature chocolate, it is divided into two spaces linked together and offers pastry and chocolate sweets.
The award for the most unique dessert has been won this year by a pastry shop from Terrassa, La Xicra, with its dessert “El Cardinal”. It is one of the typical sweets of this town, along with Pauladina and Dácar, although it is originally from Vienna – where it was born in 1933 by the Ludwig Heiner Pastry Shop and where it is known as Kardinalschnitte (cardinal slices) -. At La Xicra they serve it in individual format, delicate, crunchy and melting, accompanied by a 70% cocoa chocolate sauce.
During the Faves d’Or award this year, the jury also awarded what it considers the best 50 pastry shops in Catalonia. They have presented it in a ranking format, although they assure that they all have the same value.
(All receive the same distinction and valuation, without prioritization of order or classification. The classification responds to an alphabetical order within the different geographical areas)
