One of the cakes at the Bistrot Mostassa in Barcelona.
Barcelona seems to conspire against us because more and more places are betting on a pastry worthy of the olympus of the gods . We have gone in search and capture of their best artisan cakes ; those places where you can sit down to read and watch life go by, while you enjoy a good piece of cake and coffee It is an extrasensory experience. Chocolate cake or carrot cake?
SILS CAKES. AMERICAN PASTRY (Torrent de l'Olla, 62)
Located in the Gracia neighborhood, Sil´s Cakes It is the dream of Silvia González. After giving birth she experienced a love for pastry that led her to create her own business dedicated to american cakes . "Here we give free rein to our imagination, to experiment with different textures and flavors, to play between the classic and the modern," she explains to Traveler.es.
Although it may seem that the american pastries is loaded with sugar, she claims that it is not. “We very much control the amount of sugar in the toppings. They are not cloying. all of our pastry is handmade , made daily, without preservatives and that is also a plus”, points out Silvia.
From among 50 kinds of cakes Y 20 cheesecake flavors , the most popular cakes are the Oreo cake , that of ferrero and always the nutella cookie , the one that aroused her love for him cookie world.
MOSTASSA (C_/ Mallorca, 194_)
Mostassa is a bistro located in an old furniture store right in the center of the Eixample . Its philosophy, says Raquel Valls, owner of Mostassa, is to offer a fun kitchen , at the same time that healthy and delicious . "Our products are local and are made by family businesses," Raquel stresses to Traveler.es.
Known for her fabulous brunches ( where normally not even a pin fits) we also discover his good hand for the artisan confectionery or feta a casa (homemade). In addition to its two great successes, which are the carrot cake and the cheese and jam cake ; they have other very appetizing ones like the chocolate banana bread , the pear and raspberry plum cake , the lemon pie , the orange cake and chocolate chips , the brownies and his lemon, coconut and chia tart.
One of the cakes at the Bistrot Mostassa in Barcelona.
CHOK
Chok it is a kitchen, it is a workshop and it is a store, but above all, it is joy, nonconformity and passion for chocolate . It all started in 2012 with the idea of Fernando Madrid, CEO of Chök. From there, their first store emerged on Carrer del Carme in 2013, and now they have five spread over Barcelona.
At Chök they seek customer happiness with a very well presented product and in a space pampered in detail. His specialty is chök, a gourmet donut made with a special recipe (with less sugar, less fat and less frying time) .
But there is much more. "The kronut and the truffles These are the most successful products. Cakes and cookies follow. The vegan world it is gaining a lot of strength, especially at the Calle Ramelleres store where we have the widest range,” explains Michele Spiga, Operations Manager at Chök, to Traveler.es.
The chocolate that you will taste here comes from Belgium, France and Switzerland. Do not miss their truffles, it is one of the products they are most proud of.
COOKONA (Carrer del Rosselló, 160)
The story of cookona It is the story of a journey, specifically that of Sabrina, its owner. This restless young woman born in Germany traveled with her sister to Barcelona and she fell in love with the city, so much so that she thought that at some point in her life she would come back to stay.
She traveled all over the world and at her last stop, New York, she discovered the Ice Cream Sandwiches and she thought it would be a good idea to open a similar store in Barcelona. This is how Cookona was born in September 2017. Here you can find its traditional cookies and the ice cream sandwiches that captivated him in New York.
In addition to an offer for vegans, gluten-free products , sugarfree, special recipes for Christmas ‘made in’ Germany and its cookie pizza (a kind of cake based on cookies and decorated with hundreds of sweets to choose from).
By the way, it is the first place in Barcelona that offers the mass of the cookie dough ready to bake.
ORION CAFE (Gran Via de les Corts Catalanes, 511)
Walking by Gran Via , away from the main and crazy streets of Barcelona , you meet Orions Cafe . A small cafe where you could spend hours and hours, working, reading or just thinking. His cakes are a real discovery; there are more classic ones like carrot cakes , but they are really recommended pumpkin pie and of chocolate and red fruits.
They have their own workshop, with which their cakes are handmade . It is a good place to have breakfast or a snack in privacy, having (yes) one of its delicious coffees.
THE CAKE MAN (Carrer de Sant Pere Més Baix, 36)
The Cake Man is Hayden, a australian pastry chef who landed in Barcelona, after 9 years in England. In town he started working as a pastry chef at the Federal Cafe and eventually jumped into his own business.
He now creates his own cakes and sells them to other places in Barcelona, mainly to Honey-B, although you can also find them in markets like All Those Food Market and many other restaurants like Elsa and Fred, Hush Hush, Levante, Oval, Buho or Xiringuito Escriba , among others.
Since he was a child he made cakes with his mother and his grandmother, so it was likely that he would also develop this hobby as an adult, making it his way of life. “I think that in the end I dedicated myself to pastry because it is something beautiful, the final product is a rich cake that makes you happy,” Hayden tells Traveler.es.
Among the cakes he recommends the carrot cake, Guinness chocolate, cheesecake and chocolate vegan cake . The secret of a good cake Pairing: not dry or too sweet.
THE DONUTERIA (Carrer del Parlament, 20)
The donut shop is the project of pastry chef Richard Bies , that after 10 years in New York returned to Barcelona, no less than as head pastry chef at the Mandarin Oriental and at the Escribà Pastry Shop. In 2014 he opened his own business, the donut shop . "I wanted to do something that I really liked, something fun where I could change the menu every day and use top quality raw materials," he explains to Traveler.es.
His classic is tahita bean vanilla donut and his secret is to do everything in his workshop day by day, using a raw material without preservatives , fresh and natural.