The subject of pastries and desserts in Barcelona is overwhelming. Where to start? Everything I tried--cookies, custards, beignets, croissants--tasted fresh and pure, and nothing was cloyingly sweet.
|Beignet from the venerable Bubo.|
Indeed, Catalans are masters of the delicately sweet. All photos are from bakeries/cafés in the Catalunya/El Born neighborhoods. Chocolate, a whole other world, has been covered elsewhere, so I will not get into that here.
|Cupcakes, gingerbread cookies, and sweet loaves dressed to kill.|
|Mató de Pedralbes (made with sweetened milk) preening in a window at La Palleressa.|
Xuxo, a croissant-like breakfast treat that's crispy on the outside, and laced with cream on the inside. With coffee, it is to die for. From Pinotxo, at La Boqueria.
At Caelum, at
|These would be considered mini doughnuts in the US. Relatively small, perhaps, but hugely delicious. From Forn Boix.|
|Empanadas and others...|
|Torró (Catalan)/Turrón (Spanish)/nougat (English).|
Macaroons and cakes from Bubo. (The remaining, roughed-up, fiery red macaroons on the upper left are extraordinary.)
|The tenderest, most flavorful marshmallows (in fruity flavors) from Bubo.|
Meringue filled with hazelnuts from Forn Sant Jordi. Again: the sweetness was sure but subtle.
|Assortment of European pastries at Escriba.|
|Merengues the size of grapefruit.|
|Soft-serve lookalike merengues in cupcake liners.|
Mel i Mató: smooth, custard-like cheese, that is lightly sweetened. Topped with honey, this is pure and simple bliss.
|Part beignet, part cake; puffs of heaven, laced with coconut, served for breakfast by my host.|
|Alfajores with dulce de leche, from Forn Boix. This was the sweetest baked treat that I tried.|
A scrumptious wafer with sesame seeds, bits of hazelnuts, coarse brown sugar and orange peel, also from Forn Boix.
Special thanks to Marta Laurent for her help with this post. Gràcies, Marta!