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Is celebrating in Barcelona, as L’Atelier Barcelona has opened a new location in Doctor Fleming street. With them, the founders, Ximena Pastor and Eric Ortuño, continue to bet on the city, as it is an enclave for Mediterranean gastronomy.
In addition, the bakery dresses up and conveys the Christmas spirit and solidarity with a captivating proposal of festive and traditional flavors. From the best panettones, with which they collaborate with the Hospital Vall d’Hebron for cancer research, to the sweet and savory products that in this Christmas season make children and adults travel to the world of magic.
Innovative and sustainable art in every detail
From the school and bakery they have always treated their delicacies as works of art, from the delicacy of flavors, formats and presentations. With this, each product is an experience of its own for everyone who tastes it. The architecture, by IDEO Arquitectura, reflects the essence of L’Atelier Barcelona: a perfect balance between pastry tradition and urban contemporaneity. The architect, Virginia del Barco, highlights the respect for the original concept of the pastry shop as a case where what is created inside is shown.
The new premises of L’Atelier Barcelona. Photo: David Egui
The commitment to sustainability is also present in the new store, where responsible materials, such as glass blocks, the material from which the bar is made, and clay for the wall cladding, reveal L’Atelier Barcelona’s commitment to the environment. At the choice of the founders, clay was chosen because, as Virginia del Barco “it conducts moisture and serves as thermal and acoustic insulation”.
L’Atelier Barcelona also has a catering service to enjoy small bites, canapés, mini rolls, as well as gift baskets for Christmas. Photo: David Egui
The focus of this new opening takes the take away concept, featuring a drinks bar, coffees and infusions with a broad offering of pastries to go. Many of the sweets appear in the Break book by Eric Ortuño, accompanied by cinnamon rolls, berlinas, conos-croissants or classic seasonal items such as monas and cocas or panellets. In addition, they present gateaux à la minute, large customized cakes that are assembled on the spot.
Celebrating a frosty Christmas of solidarity
The inauguration of the new opening was also the stage to present this year’s Panettone Solidario, in collaboration with the Vall d’Hebron Institute of Oncology (VHIO). Under the solidarity campaign, L’Atelier Barcelona bakes more than five thousand units of the acclaimed Azelia de Valrhona Chocolate Panettone with hazelnut gianduja, considered the Best Chocolate Panettone of 2022. This delicious delicacy is available from November 8 in L’Atelier Barcelona’s two stores, as well as on its website, contributing 10% of the profits to the fight against cancer.
We find different panettones such as the traditional candied fruit panettone, dark chocolate and gianduja panettone and panettone de Reus.
In addition, the bakery welcomes the Christmas season with the slogan Frozen Christmas, creating a winter experience in Viladomat’s school-shop. A chocolate vitrine transforms the space, recreating the joy of ice skating, dressing up snowmen or sledding. But the magic only begins there, as the wide range of panettones returns, from the classic Original and Reus to three new luxury additions. From l’Atelier highlight the Panettone Gold Ginger-Caramel, a piece of light dough spiced with ginger and accompanied with the delicious caramel. On the other hand, this year comes the Reus 3.0, a renewed version made with sugared hazelnuts, Azélia de Valrhona chocolate and salted caramel. This panettone, being a special edition, will be limited in store and they recommend ordering through the web.
Seasonal pastries, the tree, Santa Claus cone-croissant and stuffed pandorinos are available.
For savory lovers, l’Atelier Barcelona brings two new creations: Panettone Epicure, with comté cheese, sweet ham and smoked butter. In addition to the Trompettone Epicure, very similar to the previous one, but choosing different cheeses and sausages from Vila Viniteca and Rooftop Smokehouse for its filling.
Christmas traditions on the table
The traditional December tables are filled with the renowned turrones, and from the bakery we find Reus, Eixample and Arrels. Each delights with unique combinations of ingredients, for example, the first is made with hazelnut praline, salted caramel and Azélia de Valrhona chocolate. Meanwhile, Arrels is made with milk chocolate couverture and speculoos crunch. As for Eixample, it is a homage to one of Barcelona’s neighborhoods, the heart and home of the pastry shop. This is composed of macadamia praline, Dulcey white chocolate and salty touches.
From left to right: Pastel Casa Meva and Tronco Hiperrealista.
As for cakes, Eric Ortuño was inspired by the beautiful landscapes of Puigcerdà to recreate them again. The Tronco Deluxe, the Tronco Hiperrealista and Casa Meva, along with the pandoros sprinkled with icing sugar and filled with mascarpone and Limoncello cream cheese, or mascarpone and black truffle, are the perfect choice for sharing special moments during Christmas celebrations.
Images courtesy of Atelier Barcelona
