Overview
- Confiterías in Gijón report early sellouts and nonstop oven shifts to meet pre‑Epiphany demand, with some shops closing preorder lists to manage volume.
- Madrid’s artisan sector expects around three million roscones this season, with Asempas noting a shift from a two‑day spike to a longer campaign starting in November and stretching into February.
- Consumption patterns are changing as more people enjoy the pastry in cafés for breakfast or merienda rather than only at home on 6 January.
- Obradores detail traditional technique: enriched dough with citrus zest and orange‑blossom water, 25–30 minutes of kneading, a controlled ferment, the figurine inserted before proofing, and a short high‑temperature bake.
- Home cooks are turning to skillet recipes to make the rosca without an oven, while the hidden figure maintains its social role in Mexico, where the finder hosts tamales on Candelaria.