The "revived" facade
Oriol Balaguer He is one of those geniuses who wins at short distances and hides, behind an apron and horn-rimmed glasses, an innate ability to surprise with a first impression.
I still remember the first time he opened the doors of ** La Duquesita to me; ** offered without question to a blind tasting of various chocolates, from the finest to the filthiest, without fear of putting themselves to the test.
Because above all, Balaguer is a very forward guy, almost like a child who has been given his first skateboard and puts aside the fear of slopes or the very law of gravity.
"I also wanted to take risks and do something different, perhaps more up-to-date and avant-garde, something that fit perfectly in Madrid"
A LIFETIME MAKING MAGIC WITH CHOCOLATE
Balaguer is purebred Catalan, Originally from Calafell (Tarragona). Since he was a child, he had watched his father carefully make cakes in the bakery, almost without realizing that it would be his first contact with the world of sweets. And more specifically chocolate, because playing at being his father led him to study at the School of the Pastry Guild of Barcelona and to be part of elBulli by Ferrán Adriá during years.
His meticulous character, his explosive creativity and his craftsman's soul were and will be his best travel companions, architects of great achievements such as the best dessert in the world in 2001, best pastry chef in Spain in 2008 and best pastry chef according to the International Academy of Gastronomy this year 2018.
Landing in Madrid and conquering the capital was not going to be too complicated for a talent like his, although he himself admits that it was an adventure that required a great effort. He chose a noble zone, in the heart of the Salamanca district to start the magic of him through a sweet shop that continues to make us dream every day.
And at the same time, in all these years, he has known how to find time to teach his courses, write some books, and pamper his family, possibly his most precious treasure.
The chef chose the heart of the Salamanca district to open his chocolate shop
A CATALAN IN MADRID: 10 YEARS OF SUCCESS
Oriol brought to Madrid a new concept of sweets, more elegant and modern, with a unique product often based on play and observation, defining new textures, searching for impossible shapes, unrepeatable flavors and aromas.
Walking into his boutique is light years away from the chocolate shop where he checks out at a cash register. “I am crazy and I really like challenges. I also wanted to take risks and do something different, perhaps more up-to-date and avant-garde, something that fit perfectly in Madrid. The truth is that I am delighted because in Madrid the people have welcomed me phenomenally, they stop me on the street and congratulate me” says the chef.
The experience in the Balaguer space is almost like entering a jewelry store, without any dependents, almost with palate advisors.
The gaze is lost around the perimeter of the premises, packed with the most unique chocolates. It is an earthly paradise where chocolate cannot be a sin. It is impossible.
8 chocolate textures: mousse, creamy sponge cake, caramel sauce, biscuit and sponge chocolate
Faithful to the creations that raised him to the top, Balaguer has maintained throughout this decade the 8 chocolate textures (Best Dessert in the World 2001), the fruit panettone (Best Artisan Panettone in Spain) and the fantastic frozen fruits from him.
“We have also kept our emblems a bit for consistency, because it identifies us and because the people who come here love it. The line of chocolates has been a resounding success” says Oriol.
And it is that he has created a collection of chocolates inspired by the city of Madrid, much appreciated by the people of Madrid, and in which he recreates fantasies flavored with exotic fruits among others.
There is no birthday without cake, and you don't have to be a master of sweets to have this concept clear. But on this occasion, and to celebrate this first decade of success in Madrid, Oriol has decided to invent a fabulous dessert. It is a Chocolate mousse with crunchy “exotic jelly” sponge cake, a delicious madness that is already in the boutique available to the most passionate about chocolate.
Definitely, the best kept secret of Oriol Balaguer is easy to discover. No more than let yourself be guided by smell and dream again.
To celebrate his first decade in Madrid, Oriol has decided to invent a fabulous dessert: Chocolate mousse with crunchy “exotic jelly” sponge cake.
WE DON'T FORGET THE LITTLE DUCHESS
Not long ago we told you the history of Madrid from its pastry shops of more than 100 years. One of them, La Duquesita, which began its journey in 1914, closed last 2015 provoking a great commotion among the Madrid public.
The decision of recover that mythical temple of sweet It was not easy for Oriol, whose commitment to Mr. Santamaría to maintain the tradition was evident from the first moment.
“Many people tell us that La Duquesita is part of the culture of Madrid, and they thank us for bringing it back. It really was a safe bet if we followed the tradition even if we gave it our stamp. Faced with a century-old company, it is impossible to say no” explains Oriol.
Entering La Duquesita de Balaguer is like entering the usual La Duquesita, although with a more sophisticated air. Whoever goes to La Duquesita knows that he will find the best palm trees and the best croissants in Madrid.
“Both normal and chocolate palm trees, the croissants and the panettone that has had a brutal success. As a result of the prize, people line up to buy it and even order it so as not to run out of it” says the teacher.
Oriol has managed to keep lifelong clientele trusting in this century-old corner that still puts out hair like spikes when the aroma of paradise escapes from inside when you open the door. For this alone, we can almost say that Oriol Balaguer has well become the capital's favorite son. He has earned it.
The best pastry chef by the International Academy of Gastronomy pays tribute to Madrid on its tenth anniversary
"The line of chocolates has been a resounding success" says Oriol