Barcelona Pastry Guild encourages shoppers to choose artisanal Sant Joan 'coques' 

With the Sant Joan festivities just around the corner, pastry shops across Catalonia are preparing for one of their busiest weekends of the year. According to the Gremi de Pastisseria de Barcelona (Barcelona Pastry Guild), this year's coques de Sant Joan (sweet flatbreads, traditionally eaten during the summer solstice) are making a strong return in classic, artisanal formats.  

The guild is encouraging consumers to buy handmade coques, noting the difference in quality compared to industrially produced versions. Artisanal coques are made with natural ingredients, without preservatives or additives, and follow slow fermentation processes. Each one is baked fresh, typically no more than 24 hours in advance.  

Lucía Bultó, a nutritionist and instructor at the guild's pastry school, compared ingredients in supermarket coques to their artisanal counterparts. She emphasized that industrial versions often use additives, stabilizers, and crackling paste rather than fresh pork cracklings (llardons), while also containing a wider variety of potential allergens. "Flour, sugar, and oil used in handmade coques are generally of higher quality," she said.  

Despite the emergence of creative flavors, such as matcha cream, pistachio, passion fruit, and even cheesecake-inspired varieties, traditional recipes remain the most popular. The top sellers are coca de llardons (made with puff pastry), and brioche-style coques topped with pine nuts and either custard with candied cherries or mixed candied fruit.  

Chocolate-filled coques, as well as those filled with whipped cream, truffle, or cabell d'àngel (a sweet pumpkin preserve), continue to grow in popularity as well. 

"Sant Joan's revetlla (eve) wouldn't be the same without a good slice of coca," said the president of the Barcelona Pastry Guild, Miquel Zaguirre. Filled coques, like chocolate-filled coques, as well as those filled with whipped cream, truffle, or cabell d'àngel (a sweet pumpkin preserve), are gaining popularity year after year.  

"They're increasingly sought after, a coca filled with whipped cream, custard, or chocolate is one of the most valued products by customers," said Zaguirre, who, from his bakery in Terrassa, already has everything ready for the busiest days of the Sant Joan season. 

Prices for coques are expected to remain stable this year, as ingredients costs have not increased. Zaguirre said demand is expected to be high: "Traditions are gaining momentum. People are returning to bakeries where they know they can trust the quality and get personal service." 

With the revetlla (Sant Joan Eve celebrations) falling on a Monday this year, sales are expected to extend across the entire weekend.  

Sant Joan, celebrated on the night of June 23, is rooted in ancient pagan solstice rituals and has become one of Catalonia's most iconic festivals. The celebration is marked by bonfires, fireworks, music, and communal meals. The coca de Sant Joan, with its sun-like shape and sweet flavor, has been part of the tradition since at least the 19th century, and today remains a symbolic part of the evening.