The Noguera Pastissers pastry shop, from Arcadi Rafael Ossa, has just been awarded for its artisan toasted yolk nougat, which has won the contest that the Gremi de Pastisseria de Barcelona dedicates to this Christmas classic. The pastry chef from Girona has prevailed over forty participants from all over the country and his proposal has been the best valued for its flavor, texture and appearance, according to the jury.
This establishment has its headquarters in Vilobí d'Onyar and several pastry shops spread across Girona, Riudellots de la Selva, Maçanet de la Selva, Vilablareix and Sant Gregori. They have been making artisan products since 1982, including toasted yolk nougat, but also traditional cakes such as Sacher or Sara, or other sweets such as Lyonnais and gypsy arms.
The Pastisseria Guild explains that at Noguera Pastissers they make their products with local ingredients, such as flour from Girona, walnuts from Vilobí, hazelnuts from Brunyola, organic fresh milk from the Selvatana Farm in Campllong, etc. And they also sell unique specialties, such as Tosquigets, Crics or Silvans. "They combine health and flavor, and are committed to reducing the amount of sugars and butters," they add.
In this second edition of the 'Millor torró artesà de crema cremada de l'Estat' contest, candidates had to submit three bars of nougat in a rectangular format and made with the ingredients that characterize the traditional recipe. It was a jury made up of professionals from the sector, among whom were the pastry chefs Toni Roig and Sergi Vela, Luis Concepción (Dulcypas), and the journalist Carme Gasull, who tasted and evaluated the flavor, texture and appearance of the products presented.
The objective of this contest, explained by the Gremi, is to encourage and reward the skills of master artisans, highlighting artisan pastry. The winner of the last edition was the century-old pastry shop La Colmena, in Barcelona.
