{"id":41762,"date":"2024-04-17T10:18:17","date_gmt":"2024-04-17T08:18:17","guid":{"rendered":"https:\/\/www.sosa.cat\/sosa-ingredients-sponsor-of-the-sixth-edition-of-the-dulcypas-award-for-the-best-tea-pastry-of-2024\/"},"modified":"2025-12-05T12:34:37","modified_gmt":"2025-12-05T11:34:37","slug":"pasta-te-dulcypass","status":"publish","type":"post","link":"https:\/\/www.sosa.cat\/en\/pasta-te-dulcypass\/","title":{"rendered":"Sosa Ingredients: Sponsor of the Sixth Edition of the Dulcypas Award for the Best Tea Pastry of 2024"},"content":{"rendered":"\n
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\n

Last Friday, April 12, the sixth edition of the Dulcypas Award for the Best Tea Pastry<\/mark><\/strong> 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 Farr\u00e9s, was crowned as the winner.<\/p>\n\n\n\n

The Catalan winner presented a tea pastry<\/mark><\/strong> 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 sabl\u00e9 with banana and vanilla toffee from Pasteler\u00eda Aixa in Puzol, Valencia, awarded in second place, and the praline and kumquat palmerita from Pasteler\u00eda Dol\u00e7 in Sant Cugat del Vall\u00e9s in Barcelona, positioned in third place.<\/p>\n<\/div>\n\n\n\n

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\"\"<\/figure>\n<\/div>\n<\/div>\n\n

The Contest: Dulcypas Award<\/h2>\n\n

Originating in 2015, the Dulcypas Award for the Best Tea Pastry<\/strong><\/mark> Artisan of Spain, of which Sosa Ingredients<\/strong> is a sponsor, invites all pastry shops in the country with the purpose of discovering the most outstanding among them.<\/p>\n\n

Tea pastries<\/mark><\/strong> are defined as small delicacies characteristic of artisanal pastry making,<\/mark><\/em> 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.<\/p>\n\n

The competition seeks to highlight an emblematic and fundamental product in pastry making, such as the tea pastry<\/mark><\/strong>, 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.<\/p>\n\n

Luxury Jury: Sandra Ornelas, Chef of Valrhona Spain<\/h3>\n\n

The jury was composed of prominent professionals from the sector such as Jaime Rodr\u00edguez, Rub\u00e9n \u00c1lvarez, Miquel Guarro, Agust\u00edn Pedregal, Pedro G. Coy, Daniel \u00c1lvarez and Sandra Ornelas<\/strong>, pastry training chef of Valrhona Spain<\/strong>.<\/p>\n\n

The specialists praised the quality of the event,<\/strong> 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<\/strong> 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: <\/p>\n\n

    \n
  • Andalusia<\/strong> – Domi V\u00e9lez Bakery of Lebrija<\/li>\n\n\n\n
  • Aragon<\/strong> – Pasteler\u00eda Tolosana of Almud\u00e9var<\/li>\n\n\n\n
  • Asturias<\/strong> – Cremela of Cangas de On\u00eds<\/li>\n\n\n\n
  • Cantabria<\/strong> – Pasteler\u00eda La Antigua of Santander<\/li>\n\n\n\n
  • Castilla La Mancha<\/strong> – Pasteler\u00eda \u00c9clair of Mora<\/li>\n\n\n\n
  • Castilla y Le\u00f3n<\/strong> – Pasteler\u00eda Arranz of Pedrajas de San Esteban<\/li>\n\n\n\n
  • Catalonia<\/strong> – Taller Artesanal Virginias of Agramunt<\/li>\n\n\n\n
  • Valencian Community<\/strong> – Pasteler\u00eda Aixa of Puzol<\/li>\n\n\n\n
  • Extremadura<\/strong> – Obrador Golimbeo of Los Santos de Maimona<\/li>\n\n\n\n
  • Galicia<\/strong> – Pasteler\u00eda A Maquia of Culleredo<\/li>\n\n\n\n
  • Madrid<\/strong> – Viena Capellanes of Madrid<\/li>\n\n\n\n
  • Murcia<\/strong> – Los Postres de Natalia of Zarandona<\/li>\n\n\n\n
  • Navarre<\/strong> – Hojaldres Martina of Pamplona<\/li>\n\n\n\n
  • Basque Country<\/strong> – Pasteler\u00eda Gozatu of Durango<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"

    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 Farr\u00e9s, was crowned as the winner. The […]<\/p>\n","protected":false},"author":4,"featured_media":13851,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[615],"tags":[],"class_list":["post-41762","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-en"],"acf":[],"yoast_head":"\nSosa Ingredients: Sponsor of the Sixth Edition of the Dulcypas Award for the Best Tea Pastry of 2024 - Sosa<\/title>\n<meta name=\"description\" content=\"Last Friday, April 12th, the sixth edition of the Dulcypas Award for the Best Artisan Tea Pastry in Spain was held.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.sosa.cat\/en\/pasta-te-dulcypass\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sosa Ingredients: Sponsor of the Sixth Edition of the Dulcypas Award for the Best Tea Pastry of 2024 - 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