Hofmann Pastry was born in 2008,the result of the passion and respect that Mey Hofmann felt for baking. An emblematic place that merges in the Born district, the most artistic and fashionable district of Barcelona, being at the same time one of the oldest and most historic neighborhoods in the city.
El Born is characterized by an endless winding labyrinth of narrow streets, with striking contrasts between the medieval, the Gothic and the modern. A district with a totally unique charm. A few meters from the center, on Flassaders Street, 44, is Hofmann Pastry.
With an extensive repertoire of sweet proposals, Hofmann Pastry has won the most demanding palates with awards and recognitions such as: Best Artisan Croissant Butter (2010), Best Tea Paste (2015).
Each proposal follows a line of constant innovation with a specific product, typical of each season, where you can find from, the award-winning mascarpone croissant and the butter classic, in addition to other flavors such as mango, white apple, cheescake, sacher and praline of chocolate, chocolate brioche, Catalan cream and cinnamon roll.
In our pastries stand out individual creations that vary according to season. All the proposals of the bakery combine three fundamental aspects: flavor, technique and an own concept in each one of the elaborations.
The dessert +18: the first piece of Miquel Guarro at school, made from pecan nut, sweet chocolate cake mixed with Ron Matusalem, creamy milk chocolate and wrapped in a 70% cocoa chocolate mousse.
The Pistachio: a delicious and original creation, 100% homemade. Made with pistachio paste, stuffed with crunchy and light pistachio mousse, orange compote, passion fruit and yuzu and finished with a glaze of the dried fruit itself and a roasted white chocolate peel.
The Crown, made up of a puff pastry stuffed with caramel-mounted cream, semi-seasoned almond cream, salt-flower toffee and raw almond.
The Volcanic, or better known as the explosion of chocolate flavors, made with Macadamia nut praline, salt flower, 64% chocolate and chocolate air.
La Rosa, a special creation made for # SantJordi2019 and composed of fresh compote of rose tea, lychee, raspberry, 64% chocolate mousse, reconstructed vanilla crumble and 64% dark chocolate sponge cake.
In addition to other classics such as cheescake, lemon basil tartlet, natural Red or romantic.
Another of our most exclusive proposals are the Hofmann Financiers, made with Valhrona chocolate and exclusive flavors that accompany according to the season of the year.
Open Hours Hofmann Patisserie
Monday-Friday, 09:00am to 20:00pm
Saturdays, 09:00am to 20:30pm
Sundays, 09:00am to 14:30pm
Carrer dels Flassaders, 44 * 08003 Barcelona
Tel. (0034) 932 688 221
For orders & others:
The Hofmann Pastry Course prepares you to enjoy the pleasure of making exquisite sweets and desserts. We will teach you the most relevant, popular and successful traditional and international pastry formulas
The Advanced Cooking Course is specifically created for those students who, after completing the Intensive Cooking Course, the Complete Cooking Course or the Integral Cooking Course, wish to continue progressing in the world of cooking.
Fresh market cuisine, avant-garde and intuitive for those who wish to learn to how to cook using easy techniques via a 100% practical learning method. In this course, various menu proposals will be made so that you can use them both in a professional and private environment.
Rice is a staple food in many culinary cultures and our local rice is also present as one of the best known ingredients in our cuisine.
In this course we will teach you how to cook different types of rice as well as how to improve your technique and cooking under the Hofmann supervision.
With this course we will teach you how to make our best recipes to get started in the world of sweets.
For the first time in its history, the Hofmann pastry team, led by Miquel Guarro, creates a range of nougat inspired by desserts that the public likes the most.
Yesterday the TVE news in Catalonia devoted a few minutes to the presentation of the Mey Hofmann Foundation and its activity to support women with breast cancer.
La Vanguardia offers an in-depth interview with Silvia Hofmann, the woman and entrepreneur at the helm of the Hofmann Group, who has brought modernity, innovation and entrepreneurial strength to the brand, as well as printing her personal and charismatic stamp.
Silvia Hofmann today has presented the Mey Hofmann Foundation, a project born with the aim of helping women cope with breast cancer with a transformative attitude to overcome it. A project that is also a tribute to his mother, Mey Hofmann.
Yesterday was held the grand Gala of the Pastisseria in the foundation Joan Miró of Barcelona. In the course of the evening, Hofmann was awarded a prize for the best social networking presence. Prize they collected on behalf of all the team Hofmann, Silvia Hofmann and Miquel Guarro.
Silvia Hofmann participates, together with relevant figures from the journalistic and gastronomic world, in a wine pairing organised by Dicomsa.
Yesterday, the Spanish edition of the "Talent" of baking and pastry "Bake Off" began in Cuatro. In this contest, 12 amateur pastry chefs will test their skills and their mettle under the pressure of a professional jury, of which Miquel Guarro, Pastry Chef at Hofmann is part.
Hofmann was present at the Science and Cooking World Congress Barcelona 2019, offering a sample of the excellent results obtained by mixing science, technique, innovation and creativity, ingredients that are part of the gastronomic DNA in our school.
In the interview Silvia Hofmann explains the novelties and new projects of Hofmann. In addition to a tour of history, school and Hofmann restaurants.
Congratulations to our champion! Ángela Torres Corchado, a student of the Hofmann Pastry School, has obtained the 2nd prize in the National Championship of Hospitality Schools held in Intersicop from 23 to 26 February.
La incorporación del ganador del Trofeo Lluís Santapau más joven de la historia coincide con la apertura del nuevo obrador y nueva aula de pastelería en Via Laietana.
La escuela firma un acuerdo con la Universidad Ramón Llull para proponer a sus alumnos un curso de extensión universitaria.
La Escuela de Hostelería Hofmann y la Facultad de Ciencias de la Salud Blanquerna-URL han firmado un convenio de colaboración, desde sus respectivos ámbitos de actuación, en actividades formativas entre otras.
El 19 y 20 de junio se celebrará una nueva convocatoria que lleva por título "FRENCH BISTROT: BETWEEN TRADITION AND INNOVATION, las inscripciones se realizan a través de la web de Hofmann Barcelona y las plazas son limitadas.
Dedicación, magnificencia y tradición se dan la mano para crear un binomio de excelencia, la unión de Casagrand Luxury Suites y Hofmann. Un proyecto que suma potenciales de ambas casas para ofrecer un servicio de rigor basado en dos puntos en común, la implicación en calidad y alma de cada detalle.
Hofmann Culinary School signed a collaboration agreement with the prestigious French Chef to bring to Barcelona the highest gastronomy through various Master Classes; the first of them the next 6 and 7 of march.