Where is the best panettone of the year made? We will need to travel to two Spanish cities to enjoy them. The Best Artisan Panettone Contest of Spain 2026, organized by the Barcelona Guild of Pastry with technical support from the Guild’s Pastry School, already has its annual winners: pastry chefs Lluís Costa, from Vallflorida Xocolaters in Sant Antoni de Palautordera (Barcelona) and Francisco Antonio Villagordo, from the La Roja bakery in Almoradí (Alicante). The former won in the classic panettone category, and the latter in the chocolate panettone category.
Specifically, Lluís Costa thereby revalidates the title he had already earned in 2023, when he claimed victory in both categories. It isn’t the first prize this young pastry chef has secured; born in 1987 and trained at the Barcelona Guild’s Pastry School, he has also triumphed in the Best Butter Croissant competition and in the Best Tea Pastry contest. Together with his brother Gerard, the Costa family is now the second generation of pastry chefs in the family business.
The Best Classic Panettone of 2026
Vallflorida Xocolaters Pastry opened its doors in 1983 in Sant Antoni de Palautordera, a town in the eastern Vallès region. “We are a classic bakery with a modern touch, which over time we have redefined in our identity. Today the bakery is characterized by producing more avant-garde items, with chocolate being the most representative element,” they note on their website. From a young age, Costa learned the craft, which is why he has earned a place among the best chocolatiers in Spain, winning several prizes. Even though he is an expert in chocolates, he has managed to win the 2026 prize for the best classic panettone, as he did in 2023.
What makes it special? The Fruit Panettone from Vallflorida Xocolaters is handmade with natural sourdough, slow fermentation, and no colorings or preservatives. “The result is a panettone with a fluffy crumb, delicate texture, and aromas that develop during fermentation, accompanied by the flavor of the fruit. Each piece reflects the work behind a production that we continue to perfect year after year—from caring for the sourdough to kneading, fermentation, and baking,” the pastry chefs explain. It weighs 550 g and its price ranges from 31 to 37 euros.
