Last Friday, April 12, the sixth edition of the Dulcypas Award for the Best Tea Pastry in Spain was held at the Pastry School of the Guild of Master Confectioners of Valencia, in which El Taller Artesanal Virginias from the Catalan town of Agramunt, led by chef Jordi Farrés, was crowned as the winner.
The Catalan winner presented a tea pastry made with a light butter and hazelnut cookie base and a mandarin interior, thus prevailing over the other entries presented that were vying to be winners, such as the coffee sablé with banana and vanilla toffee from Pastelería Aixa in Puzol, Valencia, awarded in second place, and the praline and kumquat palmerita from Pastelería Dolç in Sant Cugat del Vallés in Barcelona, positioned in third place.
The Contest: Dulcypas Award
Originating in 2015, the Dulcypas Award for the Best Tea Pastry Artisan of Spain, of which Sosa Ingredients is a sponsor, invites all pastry shops in the country with the purpose of discovering the most outstanding among them.
Tea pastries are defined as small delicacies characteristic of artisanal pastry making, which are traditionally enjoyed with a cup of tea or coffee. There are numerous options regarding the type of dough used, its shape, and presentation, which is why this competition welcomes all possible diversities and presentations of these pastry delights.
The competition seeks to highlight an emblematic and fundamental product in pastry making, such as the tea pastry, which is often overlooked in the displays of the most modern shops in the sector. For this reason, Dulcypas aims to rescue this product and showcase its versatility and potential in the world of gastronomy.
Luxury Jury: Sandra Ornelas, Chef of Valrhona Spain
The jury was composed of prominent professionals from the sector such as Jaime Rodríguez, Rubén Álvarez, Miquel Guarro, Agustín Pedregal, Pedro G. Coy, Daniel Álvarez and Sandra Ornelas, pastry training chef of Valrhona Spain.
The specialists praised the quality of the event, which attracted nearly 300 entries, which marked a record in the contest, which had never reached such a high number of participants. Consequently, this massive attendance allowed awards to be given to the Tea Pastries that stood out the most in each Spanish autonomous community, with a total of 14 recognitions that highlighted the excellence of the pastry shops in each area of the country:
- Andalusia – Domi Vélez Bakery of Lebrija
- Aragon – Pastelería Tolosana of Almudévar
- Asturias – Cremela of Cangas de Onís
- Cantabria – Pastelería La Antigua of Santander
- Castilla La Mancha – Pastelería Éclair of Mora
- Castilla y León – Pastelería Arranz of Pedrajas de San Esteban
- Catalonia – Taller Artesanal Virginias of Agramunt
- Valencian Community – Pastelería Aixa of Puzol
- Extremadura – Obrador Golimbeo of Los Santos de Maimona
- Galicia – Pastelería A Maquia of Culleredo
- Madrid – Viena Capellanes of Madrid
- Murcia – Los Postres de Natalia of Zarandona
- Navarre – Hojaldres Martina of Pamplona
- Basque Country – Pastelería Gozatu of Durango
938 666 094
sosa@sosa.cat