• MADRID: the route of the best croissants

  • A ONE CLICK.The Cantabrian puff pastry that drives the Botín and Iker Jiménez crazy now you can order it at home

Madrid continues to welcome new venues.

On this occasion, we focus on the sweet part of the city, which incorporates new and irresistible proposals.

Sugar should not be abused, we all agree on that, but from time to time no one is bitter about a (good) sweet.

MAISON GLACÉE

The name of Ricardo Vélez's latest project, a benchmark for the best pastry in the capital, refers to his ice creams, created in his laboratory and made following a slow process of churning with organic milk and a very attractive flavors proposal where straciatella shares the limelight with mango and sherry, violet caramel and strawberries with cream.

The waffles are made at the moment hot.

But this pink space with views of the El Retiro park -they have another one on the street of Ibiza- has many more temptations, starting with

their bamba de nata -a star of Instagram-, with natural brioche and freshly whipped cream filling.

.

In addition, they prepare excellent coffee -thanks to their Marzocco Modbar digital coffee maker, of which there are only three in Spain and which personalizes the coffee according to the recipe.

The cakes, cookies and waffles maintain the artisan philosophy of the 'maison'.

Addresses

: Alcalá, 77 and Ibiza, 42.

Alma Nomad Bakery cakes.

ALMA NOMAD BAKERY

Word of mouth always offers great little discoveries.

This is the case of this small bakery of Hungarian-Austrian origin in the Olavide area where bread and sweets are a real attraction.

Joaquín Escrivá (31) and Timi Argyelan (34) are the couple behind this

cute little local with just over a month of life

.

They met in Vienna, when they both worked at the well-known Joseph Brot bakery.

From there they settled in Budapest -city of Timi-, where they opened their first bakery with the same name that three years later they have brought to Madrid.

With a baby and the pandemic raging, they landed in the capital and launched into the new project.

They make sourdough bread, "we have five or six types," explains Joaquín.

"The semi-integral loaf and the integral mold with seeds work very well."

Also the normal white wheat bar.

The sweet part is abundant and rich.

The cherry galette, the tarte tatin (apple), the cinnamon roll and the almond croissant are real 'hits';

The puff pastry works wonderfully.

"What we sell the most are the Neapolitan", adds Joaquín.

Little by little they want to expand the offer.

"There are people who have come every day since we opened," says Joaquín.

Address

: Santa Feliciana, 10. Telephone: 611 64 61 56.

24 oz chocolates.

24 ounces

Carmen Capote (43) studied Finance and worked in some multinationals, but that was never her world.

It was so clear to him that he left everything and enrolled in Le Cordon Bleu de Paris to get into a kitchen. "I lived in Lille, in the north of the country, and I went by train at seven in the morning every day and returned at 9 pm, "he remembers.

He worked at school and soon entered the pastry brigade at the Elysee, the residence of the French prime minister.

In 2015 she returned to Spain, and after seeing the options to open her own business and enjoy motherhood, a year ago, "a month before the state of alarm", she opened her workshop and store on Espartinas street.

With chocolates, truffles and premium chocolate bars

as house brands.

"We survived by shipping to all of Spain. We saw that people wanted quality products."

In October he opened his second store, on Zurbano street.

"I usually make three collections of chocolates a year, with 12 flavors each."

At Christmas he had them flavored with polvorón or winter tea;

for the hot months, citrus fruits rule, either grapefruit or mandarin.

Its bars -the one with popcorn and quicos, for example- and the 'capes', its chocolate-based popsicles, complete a most tempting menu.

It also works on request for clients who do not take sugar, are vegan or need lactose-free products.

Addresses

: Espartinas, 6. Tel .: 915981355 / Zurbano, 54. Box of 12 chocolates, 16.50 euros.

THE CHOCOLATE CAKE

Jorge Martín (53) and Clara Gil (36) had to reinvent themselves -they worked in tourism marketing- with the pandemic and decided to do it with chocolate.

"We have always loved trying chocolate cakes from all over the world and we couldn't find one that was really good or that we liked," says Jorge.

They began to see recipes and after more than "100 tests" they came up with the 'formula' of their original cake, "with 70% pure chocolate with an almost creamy heart, a consistent interior and a very tender topping".

They do not reveal the chocolate they use, they only assure that it is expensive and excellent.

"It was one of the principles when we thought about the project: not to save on costs."

In January sales started through the web and based on listening to customers they are shaping their product.

"Now we have put out a size for four people that is working very well."

They combine chocolate with hazelnut, with pistachio, with biscuit ... And they take great care of the packaging with which they send the cakes.

Price of the original, from 19 euros.

'Éclair' by Maison Kayser.

MAYSON KAYSER

The French chain opened its first store in the capital in June of last year and a few days ago it opened its third near El Retiro.

Croissants - traditional and especially almond - have been accomplices of this success, but not only they.

Its

éclairs

, brioches, chocolate palm trees and its chocolate Neapolitan have turned this 'maison' into a high-altitude temptation.

They also have more than 15 types of bread made daily with slow fermentations and a lot of care.

"Here everything is done by hand and that always makes the difference", said Eric Kayser when he arrived in Madrid.

They are on all platforms to order at home.

Addresses

: Velázquez 126 / Fernando VI, 21 / Príncipe de Vergara, 2.

According to the criteria of The Trust Project

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