Barcelona bakeries are showcasing an impressive array of Mones de Pasqua, the traditional Catalan Easter cakes, featuring both classic brioche and imaginative chocolate figures. Recent competitions have highlighted the region’s top culinary talent, celebrating both time-honoured recipes and innovative designs for the festive season.
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The annual “La millor mona de Pasqua” (The Best Easter Cake) contest recently crowned L’Espiga d’Or from Vilanova i la Geltrú as the winner in the brioche category. Their aromatic aniseed brioche secured the top spot, demonstrating a commitment to traditional flavours. Barcelona’s long-established bakery Natcha earned a commendable second place, further solidifying its reputation for quality. Forn de Cabrianes from Sant Fruitós de Bages took third. These awards signify a strong resurgence in popularity for the “cristina”, the brioche-style mona common in Barcelona and across Catalonia.
Beyond the traditional brioche, elaborate chocolate figures increasingly dominate bakery windows across Barcelona. These artistic creations captivate customers, especially children, who often seek figures depicting their favourite characters or sports heroes. The contest also recognised excellence in chocolate artistry, highlighting the skill and creativity of local chocolatiers.
Award-Winning Chocolate Figures
La Colmena, a renowned Barcelona pastry shop, won the main prize for its detailed pirate parrot figure. This intricate design showcased exceptional craftsmanship. L’Atelier secured second place with a striking salamander inspired by Antoni Gaudí, a clear nod to Barcelona’s iconic architecture and artistic heritage. Mimpid from Sabadell placed third for its innovative submarine creation. Many bakeries now frequently use social media, particularly Instagram, to display their latest creations. This digital platform helps customers discover specific mones, ensuring they find the perfect treat for their godchildren. The variety reflects a growing trend towards personalised and visually striking Easter cakes.
The Scientific Mona Project
A unique initiative, the “Mona Científica” (Scientific Mona), actively encourages young people to explore science. This educational project is a collaboration between the University of Barcelona and the city’s Gremi de Pastissers (Pastry Guild). This year’s figure features a chocolate astronomer looking through a telescope. This design thoughtfully coincides with an upcoming eclipse in August, which has become a significant social event. Each participating bakery creates its own version, often varying the type of chocolate used. These scientific mones include a QR code. The code links directly to an online portal offering engaging educational science materials. This adds an interactive and enriching element to the traditional Easter treat, blending culture with learning.
The Bean-to-Bar Chocolate Trend
The “bean-to-bar” chocolate movement has also made a subtle but growing appearance in Easter cakes across the region. This artisanal approach involves chocolatiers transforming fine origin cocoa beans from small producers from start to finish. The process ensures high quality and unique flavour profiles. The resulting chocolate offers distinct tastes, often without the bitterness or vanilla aroma found in industrial varieties. Casa Cacao in Girona exemplifies this trend. They created a Moái figure from Easter Island, filled with Ecuadorian cocoa nibs, showcasing global influences. In Barcelona, Kina in the Gràcia district produces exquisite Easter eggs and animal figures using its own bean-to-bar chocolate. Catcao, a newer chocolatier located at Rocafort 9 in Barcelona, also follows this artisanal process, offering high-quality chocolate eggs and figures.
These diverse offerings ensure that residents and visitors alike can find a Mona de Pasqua to suit every taste and preference. From traditional brioche to cutting-edge chocolate figures and scientifically inspired designs, Barcelona’s bakeries continue to innovate. They uphold a cherished Catalan tradition while embracing modern culinary trends and educational initiatives for future generations.
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Originally published by El País Barcelona. Read original article.
