Bisbalenc

The Costa Brava and the whole province of Girona are world famous for their gastronomy. Part of the credit is down to the excellent raw materials grown on this land after years of labour, knowledge and traditions passed down by word of mouth through many generations. When it comes to confectionery, a special place must be reserved for the BISBALENC© made by the patisserie Sans in La Bisbal d’Empordà. Few products have been able to overcome generational, social and taste barriers for more than eight decades.

In 1932, at the age of 29, Modest Sans thought up a new cake. He had various ends in mind. On the one hand, obviously, his main goal was to reach as many mouths as possible thanks to a homogeneous, attractive taste. Secondly, he also wanted a cake that could be kept without cooling for at least a week, since at that time homes had no fridge. Finally, it had to be easy to transport to as many households as possible.

 

 

Made of puff pastry, dedication, spaghetti squash jam, love, sugar, hope and pine nut, he finally created the BISBALENC©. It very quickly found favour with the locals, and then the tourism boom in the 50s and 60s made the product an icon of the region, a status that it has been consolidating and building on to this day.

As it isn’t a cold product and doesn’t need a fridge, the cake is suitable for both summer and winter, and for anywhere. Its taste and properties make it the perfect finish to every meal of the day, every day of the week.

With its unalterable texture and delicious taste, the Bisbalenc entices the consumer so irresistibly that not a single pine nut will be left in its characteristic box.

Nowadays, the BISBALENC© is still produced following the same original recipe by the hands of the third generation in this emblematic establishment.

 

Photo:
1. Bisbalenc.
2. Outside views Pastisseria Sans
(La Bisbal d’Empordà).
3. Bisbalenc.