The most delicious Easter cakes and eggs in Barcelona

The tradition of the mona does not have a defined origin. From an Arabic origin (munna), that of a ceremonial rite associated with the goddess Artemis in Ancient Greece (munus) to Roman or Celtic roots. What we do know is that the mona, according to Joan Amades in the Costumari català, has been known since the 15th century and did not contain chocolate, even though it was added as soon as cocoa arrived in Europe, from the 16th century onwards.

Eggs were already an important liturgical part then, since, as a good symbol of fertility and coinciding with the arrival of spring, all eggs collected from Ash Wednesday until Easter were taken to be blessed and, subsequently, given as gifts to friends. Some of these eggs, boiled, became part of the primordial mona, a cake made with flour, egg, and sugar in a round shape with the boiled eggs intertwined in the same dough, which godparents gave to their godchildren.

The evolution involved replacing this dough with that of brioche, more spongy and airy, the Mona Cristina, and later, in the 19th century, with a base of sponge cake, butter, and chocolate with candied fruit, chocolate eggs ---which Pastelería Massana created at the beginning of the 20th century--- and striking feathers as decoration. The prominence of chocolate, and the creativity in modeling it to create figures, we owe to the defunct Pastelería Mora Rossas. More specifically, to the master pastry chef who created the first figures beyond the egg or the rabbit: Lluís Santapau. His first creation, in 1939, consisted of three female figures with long skirts and aprons, one with a vase, another with a fruit basket and a child by the hand, and the third, a cigarette seller.

The rest is living history, since Barcelona pastry chefs continue to let their creativity and profession soar to offer godparents multiple options to choose from and give as gifts: there is no shortage of ineffable figures, from classic ones to those that emulate trendy children's characters or seek monumentality in chocolate. Nor are there master pastry chefs who continue to bet on offering a bare and raw tradition, with small modifications. Nor those who, directly, reinvent it to bring it to their own ground. All that remains is to give them as gifts and enjoy!

Always cake!

The Pastisseria Carrió, run by the third generation, siblings Oriol and Anna, proposes a version of the traditional Cristina to enchant the palate of the little ones: the brioche is filled with creamy chocolate and is presented adorned with colorful feathers and hand-decorated white chocolate eggs. They make them by prior order, and 15 euros per unit, which up to six people can enjoy.

The Sara, another of the classic cut cakes unbeatable over time, is one of the options presented by Pastelería Hofmann, for 52 euros: an almond sponge cake with a coating of light vanilla butter and caramelized almonds, in a format for between six and eight people.

The Pastisseria Mervier Canal offers tradition and quality for more than 50 years, so a delicious tortada cake with crocant and candied cherries could not be missing from its display, in three tasty versions: butter, truffle, and burnt yolk, with variable price depending on the size of cake desired, from four to ten diners and between 29 and 59 euros.

L'Atelier opts for a proposal that delves into tradition, but the Italian one: the Colomba Pasquale is a version of panettone in the shape of a dove, hence the name, which became popular in the mid-20th century and which, as with panettone, is marketed with various ingredients. At L'Atelier you can find the classic ---for 38 euros, with candied fruit, glaze, and almonds---, the chocolate one ---40 euros, with gianduja and almonds--- and the particular Reus version.

And speaking of revisions and traditions, Jon Cake, a workshop renowned for its Basque-style cheesecakes, has created a special tribute in the form of a mona that unites the pastry of his native Bilbao with Catalan customs to celebrate Easter. Thus, pastry chef Jon García and his team present a brioche crown filled with light butter cream and, in the center, a white chocolate egg with a dark chocolate beret created by pastry chef Saray Ruiz. A fun union of the mythical Bilbao butter bun ---which for months has also been made and sold in Jon Cake's workshop stores--- with the traditional tortada with a chocolate figure, as is customary in Catalonia. This creation is only available by prior reservation, at a price of 20 euros.

Always chocolate!

If chocolate is the undisputed star of Easter, in Barcelona we have great exponents of creation in this succulent food. In Sants we find one of the three oldest active workshops in Spain, the Bomboneria Pons. Always attentive to trends, but without neglecting a modern tradition, it presents a fun collection of figures in white, milk or dark chocolate. Some of them, the classic cut ones such as animal figures or some hand-decorated eggs, contain candy filling inside. Prices range from 12.20 euros for undecorated eggs, and 83 euros, for figures of animation characters, the most complex and monumental.

Bubó, another benchmark in the sweet world of Barcelona, presents a mona inspired by an iconic Catalan candy, the chupa-chups: the Bubó Chups, for 39 euros, is made with milk chocolate, in the shape of the reference candy, and you can choose the color of the coating, in pink or brown. Inside, 15 chocolate balls are hidden, a surprise that comforts having had to break this creation to eat it.

Lluc Crusellas, proclaimed the best master chocolatier at the World Chocolate Masters of 2022, and who has launched his own brand, Eukarya, puts his ingenuity and talent at the service of Tea Shop this year with a new product, in which chocolate and the highest quality matcha tea go hand in hand: a 20-centimeter egg of white chocolate and Tea Shop's Organic Matcha tea, sold in Tea Shop stores for 29.95.

Both at La Pastisseria and Escribà, the animal world is one of the main themes of their chocolate creations. At La Pastisseria, the pastry chef duo Josep Maria Rodríguez and Ana Jarquín present seven options of fun animals, some made with 60% cocoa and others, with combinations of milk, white and dark chocolate, to attract all sweet palates and for 50 euros.

In kawaii version, and always faithful to fun and humor, Escribà presents mini monas: decorated chocolate animals, limited edition and totally handmade, for 40 euros. However, this master chocolatier and pastry chef continues to make us enjoy his undeniable monumental talent by offering his awaited monas, a reflection of the media tastes of the little ones, with figures and toys incorporated into the impeccable chocolate scenarios he creates.