Hofmann Pastry, a renowned Barcelona establishment, has won the Best Tea Biscuit in Catalonia 2026 award for its "Origen" biscuit. The specialist pastry magazine Dulcypas awarded this prestigious recognition, celebrating a creation directly inspired by Barcelona and its iconic Sagrada Família.

The "Origen" biscuit pays homage to the Catalan capital. Its design emulates a seal, crowned by an image of the Sagrada Família and the basilica's construction start date, 1882. This unique biscuit combines hazelnut, coffee, and buckwheat, offering a toasted aroma. Specifically, it features a shortbread base, a traditional Scottish biscuit, alongside hazelnut and coffee praline, hazelnut gianduja, sobacha (buckwheat infusion) caramel, and dark chocolate. Customers can purchase "Origen" in boxes of six for 18 euros at Hofmann's shops located at Flassaders, 44 in El Born and Avinguda de Pau Casals, 5 in Sarrià-Sant Gervasi.

Hofmann's Culinary Excellence Recognised

This latest accolade follows Hofmann's success in 2025, when they received an award for the best bonbon in Spain. These distinctions solidify Hofmann's reputation as a leader in artisanal author pastry across Spain, according to Dulcypas magazine. The pastry shop consistently creates edible works of art, blending traditional techniques with innovative flavours.

Sant Jordi 2026 Rose Cake

Additionally, Hofmann Pastry has crafted a special sweet for Sant Jordi 2026, Barcelona's beloved book and rose day. This individual rose-shaped cake combines a chocolate sponge cake with a crunchy vanilla biscuit. It features a filling of lychee and rose compote. A soft dark chocolate and raspberry mousse envelops the cake, with raspberry petals providing the final touch, evoking the iconic rose of the festival. Each Sant Jordi cake costs 13 euros.

The "Origen" biscuit and the Sant Jordi cake highlight Hofmann Pastry's commitment to quality and creativity. They offer residents and visitors unique culinary experiences deeply rooted in Barcelona's culture and landmarks.

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Originally published by betevé. Read original article.