A swashbuckling chocolate parrot, cheekily named ‘Jack Sparrot’, won Catalonia’s best chocolate ‘mona de Pasqua’ for 2026. This intricate creation, a sweet nod to the Pirates of the Caribbean film character, is the work of pastry chef Xavier Arévalo from Pastisseria La Colmena, one of Barcelona’s most historic confectioners.
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Organisers announced the winners on Tuesday at the fifth annual competition for the Best Mona de Pasqua, an event organised by Sr&Sra Cake to celebrate and preserve Catalonia’s cherished Easter tradition. The mona de Pasqua is a traditional cake or chocolate figure that godparents give to their godchildren on Easter Monday.
Barcelona’s Pastry Talent Shines
Held at the renowned Llibreria Gastronòmica Montagud in Barcelona, Arévalo’s parrot captured the hearts of the jury, beating six other finalists in the hotly contested chocolate category. This victory underscores the exceptional talent within the city’s artisan pastry scene.
Barcelona patisseries secured further accolades. L’Atelier won the second-place prize in the chocolate category, where chefs Èric Ortuño and Ximena Pastor presented a striking Gaudí-inspired Easter egg adorned with a salamander, reminiscent of the famous dragon at Park Güell. This artistic piece echoes the city’s love for architectural sweets, a theme also seen in the popular Gaudí chocolate egg exhibit at Park Güell.
In the traditional mona category, which attracted 52 entries, Claudio Sannino of Pastisseria Natcha took home the second-place prize for Catalonia. Speaking to local broadcaster Betevé, Sannino revealed the secret to his acclaimed ‘cristina’ cake.
“The secret of his ‘cristina’ is to let the citrus zest, green anise, and coriander rest with the sugar,” he explained, adding that he incorporates dry anise and orange blossom water into the dough because “they are very volatile aromas.”
A Taste for Tradition and Charity
The judging process involves two distinct panels: a professional jury of master bakers, pastry chefs, and gastronomic journalists, alongside a ‘popular jury’ comprising godparents and godchildren. This unique approach ensures winning creations appeal to both expert palates and the families who are the ultimate consumers of these Easter treats.
Maria Cruz Barón, deputy director of the Gremi de Pastisseria de Barcelona (Barcelona Pastry Guild), summarised the criteria for a winning mona. “The most important thing is that when you start tasting it, you can’t stop eating it,” she noted. “That’s what tells you it’s the best one.”
Moreover, organisers donate all monas submitted for judging to charitable projects. This year, the focus is on humanising the Paediatrics Unit at the Hospital de Sant Pau, bringing a taste of Easter joy to young patients and their families.
Meanwhile, Cyclists Prepare for Volta
In other regional news, preparations are underway for the 105th edition of the Volta a Catalunya, one of the world’s oldest cycling stage races. Authorities in Banyoles and Olot announced that significant traffic restrictions will be in place on Tuesday, 24 March, for the second stage of the 2026 race. Diari Catalunya reports that residents should avoid the race route in the afternoon and remove parked vehicles in advance.
