These are the two best artisan panettones in Spain of 2021 and they are made in Catalonia

The sixth edition of the contest that seeks the

that bun of Milanese origin that reigns before, during and even after Christmas - already has winners.

Yes, in the plural, because the 2021 edition of this contest organized by the Barcelona Gremio Pastry School brings news and for the first time rewards, in addition to the

.

Thus, the winning sweets have come from the hands of the pastry chef

(from Dolç Par Yann Duytsche, in Sant Cugat Vallès, Barcelona) and those of

(from Cal Jan, who has a premises in the Tarragona municipality of Torredembarra and another in the Tarragona market), who have been imposed on about

The first is the winner of the classic (fruit) panettone; the second, the chocolate panettone.

Yann Duytsche, who already won the contest in 2016, has a

. Trained at the École Hôtelière du Touquet-Paris Plage, he was second in pastry at the

Moulin de Mougins, run by chef Roger Vergé; He worked in Baixas (Barcelona) and at Daniel Giraud's (Best Factory in France) premises until in

. There is a signature pastry shop, whose common thread is personal recipes and artisan elaborations.

The

winner of the best chocolate panettone, Cal Jan,

also signs a signature

, a modality that is opening this year, Cal Jan. In front of it are Rafael Aguilera and

young artisans who are committed to modern and creative elaborations.

Trained at the

, they have worked with teachers such as Toni Viñas, Jordi Bordas, Josep Maria Rodríguez and Eugeni Muñoz.

Rafael Aguilera (left) and Yann Duytsche.

The

that has brought these two Catalan pastry shops to the podium of the event - held on Tuesday 19 at the

, at Fira de Montjuïc - is flavor. But, what else has the jury, made up of

like Iban Yarza, called

; Lot Roca or the Italians Giuseppe Piffaretti and Giambatista Montanari? The smell, the appearance, the shape, the baking, the structure of the crumb ...

All the participants in the classic category have made

(with lemon or cedar, orange and raisins) with a

crown

and weighing between 1,050 and 1,150 grams.

The contestants in the chocolate section have also prepared two other sweets with dark

chocolate

(minimum 50% cocoa) and with the same weight as the fruit.

Duytsche and Aguilera have won one

more

: both pastry chefs will have the chance to compete in the

According to the criteria of The Trust Project

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