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José Roldán, World Baker of the Year 2025: a master from Córdoba conquers the bread throne
The world’s best bread is kneaded in Córdoba. José Roldán receives the sector’s most prestigious award in São Paulo and celebrates it from his family bakery, opened in 1919.
The International Union of Bakers and Confectioners (UIBC) has ended the debate: the world's best baker in 2025 is Spanish. The international jury of the competition, held in São Paulo, has valued the impeccable technique, creativity and innovation of José Roldán, an artisan who has made bread his way of life.
Born in Córdoba and the son of bakers, Roldán has travelled across half the continent perfecting his craft, with training in Spain, France and Switzerland and a career full of recognition. Today he runs El Brillante, the family bakery founded more than a century ago at 7 avenida de la Arruzafa, where respect for tradition coexists with current recipes and unique flavours.
Although El Brillante retains its local essence, its products (breadsticks, regañás, sponge cakes, tortas, brioches and muffins) reach all of Spain thanks to a nationwide delivery service. From a small Andalusian bakery workshop, Roldán has achieved what few manage: making the whole world talk about his bread.