Do you want to know where to eat the Best Butter Croissant Artisan in Spain 2026? We already know: the best of the best is produced at Morreig Patisserie of Barcelona. This is what the jury of the competition organized by the Gremi de Pastisseria de Barcelona decided, which this year also celebrates its 125th anniversary.
Specifically, it was its mastermind, Matthieu Atzenhoffer, of the Morreig pastry shop in Barcelona, who collected the prize of the XIX edition of the contest ‘Best Butter Croissant Artisan of Spain 2026’, in which 59 bakeries from across Spain participated. As the pastry chef himself notes, who trained in classical pastry-making in France and has been based in Barcelona for twelve years: “it is a very French croissant, with very visible layers, very regular and airy, crisp crust and tender inside with a buttery flavor. To make it, we lowered the baking temperature and extended the time”.
The Morreig bakery in the Gràcia district (Verdi Street, 25), specialized in pastries and ice cream, opened its doors in 2023. This establishment founded by three partners (Matthieu Atzenhoffer, Alba Ruiz Ceamanos and Matt Valette) defends craftsmanship, the use of high-quality, locally sourced ingredients, creativity and innovation, and respect for the trade.
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The 2026 edition: competition and jury
The contest to determine the best croissant began at nine o’clock in the morning on Tuesday, October 6, with the delivery of croissants at the Escola de Pastisseria del Gremi de Barcelona (EPGB). From eleven o’clock, the tasting commenced by an exceptional jury, headed by Miquel Zaguirre (president of the Gremi de Pastisseria de Barcelona and owner of Zaguirre Pastissers, Terrassa) and comprising the pastry chefs Toni Vera, the winner of the 2025 edition of the Best Croissant Artisan Contest, representing the Mervier Canal bakery in Barcelona, Tonatiuh Cortés (Suca’l, Barcelona), Oriol Carrió (Oriol Carrió, Barcelona), Eva Fernández (Pastisseria Forn Centenari, Sabadell), Toni Bellart (Triomf, Barcelona) and Miquel Guarro. Also joining the jury were other profiles such as the cook Maria Lo (winner of MasterChef10), the culinary expert Stella Alikowa and the food critic Salvador Garcia Arbós.
The jury tasted and scored the croissants presented, taking into account the following criteria: flavor (40 points), airiness (15 points), laminated dough (15 points), color (10 points), shape (10 points) and finish (10 points).
