The Catalan culinary world is abuzz with excitement as the winners of the 2024 Roscón de Reyes competition have officially been announced. The prestigious event, held on December 18 at Estación del Nord in Barcelona, celebrated the art of baking the traditional Roscón de Reyes, enhancing both community spirit and festive cheer.
Aleix Solà and Miriam Esplugas from the renowned bakery Passions claimed the award for the best classic Roscón de Reyes. Their establishment, with locations in El Vendrell, Calafell, and Vilanova i la Geltrú, has built quite the reputation for high-quality artisan goods. Emphasizing the importance of nostalgia, Solà and Esplugas remarked to Diari, "The idea has been not to surprise the jury too much, but rather evoke childhood memories and sensations."
Meanwhile, Eric Ortuño of L'Atelier, based out of Barcelona, won the creative category with his imaginative creation, confirming his expertise as he also won the previous year’s competition. Ortuño's entry, titled 'Trencadís', is described as a golden-colored crown made from long-fermentation dough, filled with mascarpone cream and decorated with Limoncello glaze. This winning innovation reflects the growing trend of creativity among Catalan bakers. "Every year we strive to bring something new to the table, blending tradition with our personal artistic touch," Ortuño commented.
It’s not just the taste but appearance and structure; the judging criteria were strict, focusing on several elements: weight, look, decoration, and overall quality of the brioche and marzipan. Aspiring bakers and seasoned experts alike presented their delicacies, making for fierce competition among participants. According to Esplugas, who detailed how their approach to baking improved from feedback they received from judges during past events, "Our Roscón doesn't have one specific secret, but is the result of trial and error and experimentation. The competition provides us with valuable insights."
The Roscón de Reyes competition is not merely about claiming the top prize; it embodies the spirit of Catalan culture and promotes culinary traditions. Panàtics Obra Social Ernest Verdaguer, which organized the event, intended to generate support for social initiatives. The competition contributed to community efforts by donating all Roscón entries to local food banks and charitable organizations. This year's edition saw participation from 40 bakers, which reflects the growing enthusiasm for this cultural event.
Among the guidelines for making the traditional Roscón is its round shape with a central hole and specific weight criteria of 450-550 grams. The requirements also include mandatory use of marzipan and classic decorations with candied fruits. On the creative side, bakers had more freedom, allowing for diverse flavors and textures as long as certain fundamental aspects, like maintaining the circle with the hole, were adhered to.
There were also notable finalists this year, with Mathieu Atzenhoffer of Pastelería Morreig and Albert Sánchez of Pastelería Joan recognized for their exceptional classic creations. Their impressive performances underline the high level of skill present within the Catalan baking scene.
Reflecting on the event, participating baker Aleix Solà noted, "We are proud to show small businesses can also produce high-quality products. There's been friendly competition within our family on how to best perfect our recipe!" This dynamic not only adds to the atmosphere of the competition but showcases the collective effort put forth by family-owned businesses to maintain culinary excellence.
Overall, the Roscón de Reyes competition serves to remind all of us about the importance of tradition and the artistry behind these holiday treats. It’s exciting to see how Catalonia continues to evolve its gastronomic offerings, blending innovation with time-honored recipes. The growing recognition of local bakers not only elevates the festive experience but also enriches the community's social fabric.
