The fourteenth edition of the contest ‘Best Artisan Butter Croissant in Spain’ , organized by the Pastry Guild of Barcelona , you already have a winner: Antonio Garcia Rodriguez and Ignacio Ramiro, of PANEM Artisan Bakery (Fernán González, 42, Madrid).
Yes last year Andreu Sayo, of the historical brunells patisserie, the award was taken to number 22 Carrer de la Princesa, in Barcelona; this time the award falls on the capital, specifically on PANEM, which already won in 2019 with the title of ' Best Bread in Madrid’.
The contest, which was held at the Pastry School of the Guild of Barcelona It took place on the morning of Tuesday, September 28. And not only do we have to celebrate the winner, in addition, the present edition is the one that has had the most participants in the entire history of the contest.
Butter pleasure: PANEM.
Between 8 and 10 a.m., each of the candidates have delivered twelve artisan butter croissants and later, a professional jury - made up of recognized pastry professionals such as Miguel Moreno, Antoni Ballart, Yohan Ferrant and Andreu Sayó – has carried out the tasting and deliberation.
The award for ‘Best Artisan Butter Croissant in Spain 2021’ –which in addition to the title includes €1,000 in cash and one month of free press office– was announced at 1pm.
“We are a team that fights every day to get the best possible croissant, not only today. Thank you all very much”, said Antonio García Rodriguez, whose croissant has obtained 546 points.
The Panem oven, inaugurated in 2018 in the Retiro neighborhood of Madrid, It makes artisanal breads and all kinds of pastries that have already earned it great success with the public. It is run by five brothers from Toledo, under the leadership of the eldest son, Antonio García.
Antonio García Rodríguez and Ignacio Ramiro, from PANEM
ASSESSMENT AND REQUIREMENTS
To assess and score the croissants, the following criteria have been taken into account: taste (40 points), alveolate (15 points), flaky (15 points), color (10 points), Format (10 points) and finish (10 points).
In addition, the croissants presented must meet a series of requirements: "to be made entirely with Butter as the only fat applicable in the preparation, be straight or crescent horn and be trained with a minimum of three laps , have a puffy appearance and inner honeycomb , be cooked and ready for tasting and have a total cooked weight of 45-65 grams”.
Stuffed or decorated croissants are not allowed and must be brought properly packaged for transport.
We can almost inhale the aroma of the croissant from here: PANEM, here we come!