News HofmannNews, events and press

There are very few days left for Sant Joan and Hofmann has already presented his catalog of "coques" to spend an unforgettable festival. This year, the team of the emblematic pastry shop is committed to both tradition and innovation with a new production of crunchy puff pastry.

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On July 6th and 7th we will hold a monographic course together with LOV Ferments in which you will learn how to preserve vegetables in a different way, create unique flavors generated by microorganisms and give a distinctive touch to your recipes.

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Located in El Born since 2008, Hofmann has won over the most demanding palates and, before winning the “Fava d'Or” for having the best cakes in the area of ​​Barcelona and regions, it was already awarded for having the best artisan croissants of butter and the best tea pastries.

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Miguel Saborit is a member of the third generation of Panaderías Saborit de Torelló and started with only 20 years in the baker's trade. He studied at the Barcelona Gremio bakers school and was recognized with the award for the best young innovative food artisan 2016.

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Maria did her first internship at Celler de Can Roca, after that she wanted to try her experience at the Cinc Sentits restaurant and later, in the pastry sector of the Estimar restaurant.

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The Hofmann School is planning this year an exclusive Master Class in cooking and pastry with two international and renowned chefs: Alain Ducasse and Antonio Bachour.

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The Indian, the cowboy, the Viking, the pirate and the princess of Hofmann will be the protagonists of this Easter 2021.

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An advertisement for a well-known beer brand has brought together the 40 best chefs in the country to sign a manifesto for gastronomy. Only these five renowned cooks appear.

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Arnau Oró and Luis Sanchez, special honor award to the best students of the H-28 Hospitality promotion.

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Tomás Mateu, is the co-owner together with his parents of the Ébano restaurant in Bellaterra. It stands out for its honest cuisine and quality products.

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