The cocas that will mark the Sant Joan verbena

The Sant Joan coca no longer settles for being the usual one. There's still brioche, cream, pine nuts, and candied fruit, of course, because the verbena isn't about breaking everything either. But every year new versions appear that play with pistachio, yuzu, strawberries, tonka bean, chocolate, or mojito, many of which end up on the podium of competitions. Between family recipes, award-winning cocas, and a few doses of imagination, Barcelona once again demonstrates that one of its great gastronomic symbols is more alive than ever.

Hofmann: pistachio, yuzu, and passport in the pocket

Hofmann arrives at Sant Joan with five artisan cocas designed to respect tradition and, at the same time, take it for a stroll. The main protagonist is the pistachio and citrus coca, recognized with the first prize in the creative coca category of the La Mejor Coca de Sant Joan 2026 competition, organized by the Gremi de Pastisseria de Barcelona. It combines pistachio dough and cream with a citrus filling of orange, yuzu, and passion fruit, and is finished with crunchy pistachio gianduja, a hint of salt, and candied kumquats. That is to say: the usual coca has left home and returned with stamps in its passport.

📍 C/ Flassaders, 44 and Av. Pau Casals, 5. Price: 39 euros. Available by order.

Pa de Kilo: apricot, cream, and zero moderation

Pa de Kilo has also earned a place among Barcelona's reference bakeries, one of those where bread is not a mere formality but almost a way of being in the world. This Sant Joan, the house presents three cocas that combine tradition, craftsmanship, and some unique twists. The most classic is the apricot and pastry cream coca with almond crumble, which they have been making since the project's inception. There is also a burnt Catalan cream coca, with that touch of caramelized sugar that always makes it a celebration. And, for those who have not come to the verbena to negotiate with moderation, a chocolate one filled with whipped caramel cream, cocoa crumble, toffee, candied hazelnuts, and chocolate cream.

📍 C/ Dr. Dou, 12 and Verdi, 56. Price: 35 euros.

L'Atelier Barcelona: the coca disguises itself as a cake

If there's anyone willing to take the Sant Joan coca out of its comfort zone, it's Eric Ortuño. This year, he presents two novelties that blur the lines between coca and cake: a fraisier coca, inspired by the French classic, with long-fermented brioche, vanilla cream, and fresh strawberries, and a deluxe chocolate coca, with sponge cake, two-tone croissant dough, and a hazelnut and salted caramel filling. The idea, explains Ortuño, is to turn cocas into a grand celebration cake, with proposals also conceived from the perspective of his children. And for those who prefer not to stray too far from the script, the house classics return, including the most adorable pork crackling coca of the season: an ultra-crispy puff pastry that comes in the shape of a piglet. Yes, a pork crackling coca can be kawaii.

📍 C/ Viladomat, 140 bis. Price of new cocas: 44 euros. Pork crackling coca: between 17 and 33 euros.

Faixat: when classics still rule

If there's one coca this year that shows that classics still have a lot to say, it's the one from Pastisseria Faixat, second prize for the Best Pork Crackling Coca in Catalonia. At the helm of the third family generation, Enric Faixat continues to perfect a historic recipe that has evolved over the years without losing its essence. The key is an artisanal puff pastry made with butter and pork cracklings, crispy yet tender, to which pine nuts from Montseny and a touch of cinnamon are added. A combination that reminds us that, long before sweet and savory mixtures became fashionable, the coca already dominated the game.

📍 C/ Muntaner, 159-161. Small coca, 34 euros; large, 46.35 euros.

Forn Sagà: the prize is in the details

Forn Sagà opened its doors in Granollers driven by Andreu Martorell's passion for the baking and pastry trade, and by the desire to continue a family tradition. Since then, the project has opted for careful fermentations, traditional techniques, and a demanding selection of raw materials. This Sant Joan, the house reclaims two classics that have given it double joy: the cream and pine nut coca and the crackling coca, recognized this year as the best in Catalonia in their respective categories. The key, they explain, is the sum of small gestures: an artisan dough, quality ingredients, and a preparation entirely made in the workshop. No shortcuts.

📍 C/ Roger de Flor, 45, Granollers. Price: inquire at the store.

Arenas Molins: cream, brioche, and patience

Arenas Molins also plays in classic territory, but with a prize included. This year, its artisan cream coca has been recognized in the La Mejor Coca de Sant Joan contest in the cream and pine nut category. The house starts with a traditional brioche coca with natural pastry cream, but takes it a little further with a dough enriched with butter, eggs, and cream, which provide tenderness and a soft and spongy crumb. Inverted sugar helps reinforce the texture, while the aromas of lemon, orange, vanilla, and cinnamon round out the flavor. Said like that, it seems easy, but good cocas don't come from pressing a button.

📍 Avenida de Barcelona, 4, Molins de Rei. Price: from 16.50 to 42 euros.

More cocas to extend the route

At Panes Creativos (Plaza de Garrigó, 5), the verbena puts on a Hawaiian shirt with limited editions such as Mojito, Piña or Cocacherry, designed for those who prefer a coca with a fresher, more tropical and daring touch. Suca'l (C/ Fluvià, 113), for its part, strays a bit from the script with a cream coca with tonka bean, candied amarena cherries and pine nuts, as well as a traditional version with candied fruit for those who still believe in the classics. Brunells (C/ Princesa, 22) completes the map with classic brioche with cream or candied fruit, crackling coca and two award-winning pieces that return to the scene: the chocolate one and the lemon and basil one. Bonus track for those who don't want to share: they also make them in individual format.