The Dulcypas Award for the Best Artisan Tea Pastry in Spain 2026 was held on March 6 in an atmosphere marked by technical excellence and passion for artisan pastries. The meeting took place at Karlos Arguiñano ‘s prestigious hotel school in Zarautz, in the Basque Country, and brought together some of the most prominent professionals in the sector.
From Sosa Ingredients we have participated again in this edition as sponsors of the contest and allies of Ediciones Vilbo, reaffirming our commitment to initiatives that promote and enhance the value of artisan pastry.
For us, being part of this type of meetings is especially meaningful. They are spaces where the essence of the pastry trade is vindicated and where apparently simple preparations, such as tea pastry, recover the prominence they deserve.
A contest with record participation
The 2026 edition marked a new milestone in the history of the event. The competition reached 354 entries, the highest number since its creation, confirming the sector’s growing interest in this type of specialties.
After a first selection phase, 40 finalists arrived at the big day in Zarautz, where they presented their creations to a first-class jury composed of:
- Eva Arguiñano
- Martín Berasategui
- Jordi Farrés
- Sofia Janer
- Yohan Ferrant
- Jose Romero
- Carles Mampel
The deliberation was not easy. The technical level, the precision in textures and the respect for the reinterpreted tradition were some of the aspects that marked the jury’s evaluations.
Abel Castaño and his updated dogrunnery
The award for Best Artisan Tea Pasta in Spain 2026 went to Abel Castaño, from Golimbeo (Extremadura), thanks to a contemporary reinterpretation of the perrunilla .
Perrunilla is a traditional pastry deeply rooted in Extremadura and other areas of Spain. It is characterized by its buttery and slightly crunchy texture, reminiscent to some extent of the structure of a polvorón. Castaño’s proposal managed to maintain the essence of this classic preparation, while incorporating a modern technical approach that provided balance, aroma and a particularly addictive texture.
The result was a nostalgic piece, precise and deeply linked to tradition, able to connect with the taste memory without renouncing to a contemporary execution.
Second and third place in the contest
Second place went to Arturo Salvador, from Sukar (Comunidad Valenciana), with a tea pastry inspired by tiramisu. His proposal presented the appearance of a coffee and mascarpone soletilla sponge cake, combining lightness, aroma and a very careful aesthetic.
The third position was won by Hojaldres Martina, from Navarra, with an elaboration called Liviana, an elegant and visually very refined tea pastry that stood out for its delicacy and precision.
Claiming well-executed simplicity
From Sosa Ingredients we especially celebrate initiatives such as this award, which highlight the value of elaborations that are part of the sweet heritage of many regions.
At a time when pastry making is evolving towards increasingly complex proposals from a technical and visual point of view, competitions like this one remind us that excellence also lies in simplicity, in the precision of a dough, in the quality of the ingredients and in the balance of a well-executed texture.
Tea paste is a perfect example of this: small pieces that, when made with technique and sensitivity, can express as much as the most sophisticated desserts.
We will continue to support initiatives that defend artisan pastry, creativity and respect for traditions, accompanying the professionals who keep the pastry trade alive every day.
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