Ghost and pumpkin panellets share space with classics like pine nut and almond

The Barcelona Pastry Guild expects a successful season for panellets, the small marzipan sweets traditionally eaten around Castanyada, as classic flavors share shelf space with new, Halloween-inspired versions.

Traditional varieties, such as pine nut, almond and coconut, are increasingly sitting alongside modern options designed for changing times. They include panellets dressed up as ghosts and pumpkins, highlighting a trend of Halloween blending with the traditional Castanyada festivities. 

Guild President Miquel Zaguirre said panellets start selling well in the days before La Castanyada, and the selection behind the counter grows as the date gets closer.

"Since the holiday falls near the weekend, it should be a very good period for pastry shops located in areas with many second homes," he said. "Shops in cities and towns will also fare well."

Zaguirre said the tradition has coexisted naturally with Halloween. The result is a blend of an adopted celebration, with costumes and handing out treats, and a meal topped off by a quintessential local dessert.

"What we've done is integrate the Halloween celebration, which really encourages people to party more, dress up, and prompts cities to host events and activities," he said. "This, in turn, drives the sale of panellets. Panellets are now part of Halloween, and Halloween is part of the panellet tradition."

Alongside traditional panellets, flavored with pine nuts, almonds, coconut, coffee or chocolate, newer varieties have emerged, such as ones shaped like pumpkins or ghosts.

"It's a marzipan made with cream, giving it a slightly milder flavor; it's covered in white chocolate and has a bit of white chocolate inside, children love them," Zaguirre said.

Another variety he predicts will be a hit is the panellet infused with ratafia, a Catalan herbal liqueur, and nuts. Zaguirre described it as deeply rooted in local tradition and said it pairs well with moscatell, the muscat wine typically served after a meal.

Pastry shop versus supermarket

Zaguirre urged consumers to buy panellets from pastry shops rather than supermarkets and large retail chains. He said shoppers will notice the difference in both flavor and texture, and it comes down to the ingredients.

"I would advise all consumers to look very closely when buying panellets; there is a mass-produced variety, often identifiable by checking the label, that contains preservatives, colorings, and potato starch, and the pine nuts used may not be of the top-quality grade that we pastry chefs use," he said.

Zaguirre also noted he expects retail prices to rise slightly, between 2% and 3%, in line with the consumer price index.