Choose between a wide variety
Haven’t you tried our handmade panettones yet? They are only made with natural ingredients and natural mother yeast. Thanks to these fact they are healthier, easier to digest and they last longer in their best condition. Besides, you can choose between several flavours: the Milanese or the classical panettone, our famous turrón, bonbon, toffee, chocolate and orange, rocher or adriano. Which one is your favourite?
Chocolate for chocolate fountains
These are your allies for sweet fountains and confectionery preparations
Here we offer you a perfect variety of chocolates (withe, black and with milk) for chocolate fountains and confectionery preparations. You can also choose our nochiolate, a soft mixed of chocolate and hazels, in its white or black variety. You will love its taste!
Muffins and toñas
Our muffins are special because they all are handmade with only natural ingredients. You can choose between our almond and orange muffin, our spongy muffin or our oil and milk muffin. We also have whole wheat cupcakes with ecological ingredients such as turmeric or ginger.
One of our most precious ellaborations is the sweet potato and pumpkin toña. It is a delicious sweet bun with a round shape that comes from the mould in which it is baked.
We do NOT recommend these products to be sent abroad.
How can you make a panettone from scratch?
The three keys: mother yeast, natural ingredients and a lot of patience
Did you know that four days and more than thirty hours of fermentation are needed to make a handmade panettone? That is why you need to have a lot of patience to make them, but it is also fundamental to have a good mother yeast and natural ingredients. If you want to know more about how we make our handmade panettones, you can watch this video in where we tell every detail of the process.
Do you want to know more about us?
A familiar saga that comes from 1758
Our passion for patisserie was born in the XVIIIth Century. In 1758 our ancestors Vicente Asencio y Margarita Almodóvar began to work as pastry chefs and confectioners in the town of Aspe in Alicante. Short time after, Vicente obtained the title of Master Confectioner from the Guild of Mestres Sucrers of Valencia. The family baton has been going from generation to generation until arriving to the hands of Raúl Asencio, Teresa Navarro and their team.
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