Ep 57 / Chatting with Jacobo and Pablo Moreno about roscones and Christmas

This year we set ourselves a challenge, to bring Christmas to zubi! We couldn't bring Santa Claus or the Three Kings, so the next hit was the roscón de reyes, and we have brought the greatest experts we know, and they are Jacobo and Pablo Moreno from Pastelerías Mallorca .

The two brothers are the production managers of all the pastries sold in the Mallorca stores in Madrid, and they work side by side in the central workshop along with the pastry chefs, yeast makers, mousse and fruit managers who sweeten our lives. . They are the fourth generation and like the whole family they started from the bottom, studying abroad and returning home to work night shifts and learn to value and understand hard but precious work.

From his experience we talked about how to make a difference with raw materials, especially butter, about working when everyone is on vacation, about being brothers and about the change that society has made with respect to food and that directly impacts. They have a team behind them that at this time reaches 150 people and who have been working since October to have everything ready. The shifts fill 24 hours a day and ensure that no one is left without our beloved roscón, or without the Christmas Eve, Christmas or New Year's Eve dinners that are also prepared there.

Today's podcast has a bonus, the real reason for bringing you is to discover the great mystery of Christmas... where is the surprise of the roscón? And we already know it! Starting today we are going to put into practice what we have learned and test every roscón that falls into our hands to develop the perfect theory. Of course, you're going to have to listen to the podcast to find out.

We encourage you to join and test with us the almond roscón from Pastelerias Mallorca that we have at Zurbano 22 to invite everyone who passes by here.