The pine nut panels from Forn La Sitja, at number 59 on Calle Providència (Gràcia), have just been recognized as the best in the Catalan capital after receiving the Golden Panellet in the framework of the Route of the Best Panellets competition of Pinyons de Barcelona.
In this edition, which has been organized by the Ernest Verdaguer Social Project of the Panàtics platform and has had the support of the Gremi de Flequers of Barcelona, more than 50 pastry chefs "with a high level" have participated, the organizers say in a statement.
On October 11, a jury made up of pastry professionals - Adriana Gutiérrez, pastry chef and CEO of Sugar Corner; Rafa Batalla, pastry teacher at the Escola del Gremi de Flequers in Barcelona; Paco Hidalgo, pastry technician; and Pere Fábrega, bakery technician - tested the panellets that were submitted to the contest anonymously.
The experts assessed the overall structure, the external image, the quality of the pine nuts and marzipan, the flavor and structure in the mouth, and the Forn La Sitja panellet achieved the highest score in each of these aspects.
The master craftsman Xavier Corcellas has been in charge of this century-old oven since 2004. At the age of 12, he was already linked to the world of pastry and bakery, and helped his father in the family bakery. Today, together with his wife Anabel, he "tries to give a new look to all of his products without leaving aside the business philosophy."
Second place in the contest goes to the La Canal pastry shop, with more than 50 years of history, and third place went to Forn Ginebra and La Colmena pastry shop.
Last year, it was Pastisseria Carrió, on Bailén Street, that achieved maximum recognition in the contest, which this year celebrated its fourth edition.
This competition, the organizers say, wants to distinguish and encourage the skills of artisan bakers and pastry chefs in a product as typical as the panellet and, at the same time, recognize the quality of this craft.
The Gremi de Pastisseria of Barcelona is confident that sales of artisan panellets will continue this season. They estimate that during the 10 and 12 days that the Tots Sants campaign lasts, around 250,000 kg of this traditional sweet will be sold throughout Catalonia. Prices, they point out, will also be similar to those of last year despite the increase in the cost of raw materials or labor.
The organization warns that to know how to differentiate an artisan panellet from one of poor quality, you must know the composition of the product, which must be made with marzipan; such as the quality and origin of the ingredients. If the candy contains preservatives or coloring, they add, it is most likely an industrial product.
