Catalonia’s best pine-nut panellet is baked in an almost century-old jewel of the Eixample

Among 65 participating master pastry chefs, the jury highlighted the texture, flavour, appearance and quality of Faixat’s marzipan. Behind every bite is meticulous work: “The hands of Aaron, Sinthia, Paula, Maëlia and Enric are the ones that make the marzipan, shape each little ball, place the pine nuts one by one and bake them to the exact point,” they explained on social media, thanking the team with pride and humour.

Founded in 1929, Faixat is one of those pastry shops that have survived the passage of time without losing their soul. Under Enric Faixat’s direction since 2011, the workshop has amassed awards and loyalty. In 2022 it received the Diploma of Master Food Artisan, in 2025 third prize for the best Sant Jordi bread, and every year it ranks among Catalonia’s best pastry shops according to the Fava de Cacau awards.

Almost a century later, the aroma of freshly made marzipan still wafts out of Faixat’s door, a reminder that Barcelona still has places where pastries are made with patience, precision and a little magic.