The 'tortell de Reis': A Kings' Day Tradition in Catalonia

The Pastry Guild of Barcelona anticipates selling over one million artisanal 'tortells de Reis' across Catalonia this weekend, matching last year's sales figures.

Artisanal bakers in Barcelona are gearing up for a busy weekend as they prepare to sell over one million 'tortells de Reis' across Catalonia.

Preparations began on Thursday for the traditional Kings' Day cakes, which are typically baked on the evening of January 5 or the morning of January 6 to ensure maximum freshness.

At the La Palma bakery in Sabadell, bakers will be working through the night to sell the cakes as fresh as possible.

The traditional marzipan cake with candied fruit remains the favorite among consumers, followed by cream or truffle-filled variations.

Prices for these traditional cakes range from €20 to €50.

"It's a day that never fails. Family gatherings, gift-giving, and the joy of sharing a 'tortell,'" said Carles Boix, a baker at La Palma.

Amid growing competition from industrially produced cakes, bakers are keen to highlight the value of using top-quality ingredients in their creations.

"An artisanal 'tortell' cake uses fresh, perishable ingredients like eggs, butter, and milk, so it should be baked fresh and eaten in two days maximum," explained Boix.

Another distinguishing feature is the use of quality candied fruit, made by boiling real fruit with sugar and water, compared to industrial cakes that often use pumpkin as a cheaper substitute.

Crafting an artisanal 'tortell de Reis' involves around six to eight hours of work.

Bakers begin by making a brioche dough with natural starter, strong flour, fresh yeast, eggs, and butter. Once ready, the dough is filled with marzipan and hidden trinkets, a figurine of a king and a bean, before the cakes are rolled, shaped, and decorated.

At La Palma, baking only begins late on January 5 to ensure cakes are freshly baked for delivery.

The 'tortell de Reis' traces its roots to Roman winter festivals, where cakes with figs, dates, and honey were served.

The inclusion of a bean, symbolizing prosperity and fertility, emerged in the 3rd century. By the 18th century, a French chef added a gold coin to surprise King Louis XV, starting the tradition of hiding trinkets.

In Catalonia, the 'tortell de Reis' tradition only took off in the early 20th century, but its popularity has since grown, especially among children eager to discover the hidden treasures inside the cake.