Overview
- The Gremi de Pastisseria de Barcelona projects the traditional mazapán-and-candied-fruit roscón as the season’s top seller, with whipped-cream fillings close behind.
- The Gremi underscores that artisanal roscones involve roughly 6–8 hours of work and high‑quality ingredients, while industrial versions can include up to twenty additives.
- Recent contest results name Can Girabent Best Classic Roscón de Catalunya 2025 and Natcha Best Creative for a mandarin-and-ricotta croissant‑style version.
- Buyer’s guides spotlight addresses across the city for both classic and inventive options, from panettone- or pandoro‑inspired roscottones to pistachio truffle and French galette des rois.
- A sector campaign, Enguany paga el rei, channels a donation per roscón to finish the Pavelló de la Victòria at Hospital de Sant Pau, as bakeries forecast peak sales on January 5–6 and Can Girabent targets more than 600 units.