Dulcypas 522 - III/2026

The latest edition of the Dulcypas Award for the Best Artisan Tea Pastry in Spain 2026 not only achieved a spectacular participation record, but also showcased an extraordinary display of creativity around one of the most promising products in modern pastry.

These crispy bite-sized creations elevate the classic cookie to a whole new level. Inside, you’ll discover the recipes behind Spain’s top three artisan tea pastries of 2026:

1. Golimbeo (Los Santos de Maimona, Badajoz): Overall winner with a contemporary take on the traditional Extremaduran perrunilla, paying tribute to heritage through ingredients such as pork lard and aguardiente.

2. Sukar (Valencia): Runner-up with its original “coffee and mascarpone with ladyfingers”, a trompe-l’oeil reinterpretation of the classic dessert in cookie form.

3. Hojaldres Martina (Navarra): Third place with “Liviana”, a pastry distinguished by its technique and crispy textures combining butter, chocolate, nuts and orange toffee.

Beyond the three winning creations, you’ll also discover the best artisan tea pastries from every Spanish region, along with the 38 highest-ranked entries in the competition, including their ingredients, formats and production techniques.

This issue is dedicated to talent and to the leading pastry and bakery competitions shaping today’s industry. Discover award-winning recipes and the secrets behind outstanding roscón de Reyes, fruit and chocolate panettones, and even the best xuixo, which now has a fully academic production method.

The edition also features Paco Pérez’s chocolate innovation, the latest aesthetic trends driven by the new generation of EPGB pastry talents, and a visit to one of Madrid’s most unique bakeries: Doble Uve. And because professionals are defined by more than just their products, two leading figures in Barcelona’s artisan bakery scene, Mònica Gregori and Oswaldo Britto, share how they manage their bakery teams to attract and retain talent.