Barcelona's Gràcia district is now home to Rayün, a unique pastry shop at Ros de Olano, 4, specialising in gluten-free, lactose-free, and vegan creations. Chilean sisters Claudia and Constanza Bravo opened the shop two years ago, aiming to make delicious desserts accessible to everyone.
Rayün's Inclusive Approach
Rayün, meaning 'to flower' in Mapudungun, the language of the Mapuche people, offers a range of cakes and sweet treats. All creations are gluten-free, with many lactose-free and vegan options available. The sisters describe their concept as "inclusive pastry," ensuring no one feels left out. Claudia Bravo explained her motivation stemmed from a personal discovery. "I realised what was on the market were flours with many additives, or refined flour, a lot of sugar, stabilisers," she said. This prompted her to develop her own recipes and flour blends, focusing on quality ingredients like organic cane sugar and fine chocolate.
A Family Culinary Legacy
The Bravo sisters' passion for food began in Chile, rooted in strong family traditions. They recall childhood summers filled with cooking alongside a dozen cousins, parents, and their grandmother. "It was like a ritual," they explained, with tables overflowing with food after beach trips. They woke to the smell of their grandmother's sweet buns, sponge cakes, and brownies. Their father, whom they describe as a great gourmet, also introduced them to fine dining. "We had the privilege that our father took us out to eat," they said, adding that the dessert trolley was always "paradise."
Claudia, originally an architect, changed careers after her son's birth. She started creating cakes and recipes. The discovery of her son's gluten and lactose intolerance added a new dimension to her culinary journey. This personal experience became the spark for Rayün. Constanza soon joined the project. They spent years refining their craft in shared workshops before establishing their own shop and workshop in Vila de Gràcia two years ago. They identified a gap in the market. "Even though gluten-free is very exploited, there wasn't so much variety," they noted.
Overcoming Baking Challenges
Working without gluten and stabilisers presented significant challenges. The sisters described their early process as "trial and error." Initially, their creations often disassembled. "It was complicated to find the perfect formula for gluten-free, organic, artisan sponge cake without stabilisers to hold together," they recounted. However, through persistent experimentation, they now master various doughs and create their own unique flour mixes. They ensure their ingredients are of high quality, using organic cane sugar and premium chocolate, which also appeals to customers without intolerances seeking healthier options.
Signature Creations and Future Plans
Rayün's menu features established favourites, including banana bread, lemon and poppy seed cake, and pistachio cake with dried apricots, Earl Grey tea leaves, orange zest, and homemade orange marmalade. New creations, such as the Capresse cake made with toasted almond flour, chocolate, and cocoa, also prove popular. The sisters decorate their cakes with natural flowers, sometimes seasonal or edible. For them, flowers symbolise the organic world and evoke childhood memories of their grandmother's large garden. "She was also a pastry chef, and we wanted to unite the two traditions we grew up with," they explained. The shop now plans to experiment with brioche recipes.
Rayün continues to attract a growing clientele, including those without specific intolerances, who seek healthier and high-quality sweet options. The sisters successfully blend family heritage with modern dietary needs, offering a truly inclusive dessert experience in Barcelona.
Come and join our Barcelona English Speakers community on WhatsApp.
Originally published by betevé. Read original article.
