A sweet recognition of more than 60 years of history<\/h2>\n\n
Founded in September 1958 by Francesc Baixas and Conxita Melich, Baixas <\/strong><\/a>was born with the vocation of offering high quality artisanal pastries<\/strong>. What began as a small family workshop has grown to become a national and international benchmark in the world of pastries.<\/p>\n\n Since 2021, Baixas <\/strong>has been part of Grup Oliv\u00e9<\/strong>, starting a new stage in which tradition and innovation join hands to continue surprising its customers.<\/p>\n\n Each creation that comes out of the Baixas <\/strong>workshop is the result of a careful and demanding process. From the selected raw materials to the last decorative detail, everything responds to the same philosophy: to offer an excellent, honest product made with love.<\/strong> <\/p>\n\n Quality is non-negotiable. Baixas <\/strong>combines classic techniques<\/strong> with modern touches<\/strong>, and always with personalized attention<\/strong> that makes each client feel unique.<\/p>\n\n It is no coincidence that Baixas<\/strong> has been awarded a Fava de Cacau.<\/strong> Her mastery of chocolate can be savored in a wide variety of creations, such as her artisanal chocolates<\/strong><\/a> <\/strong>or his irresistible \u201cVan Dyck\u201d.<\/strong><\/a><\/p>\n\n <\/p>\n\n This recognition is possible thanks to you, our customers, all of you who visit us at our store at Muntaner 331<\/strong>, those who trust in our hands to sweeten special moments. We will continue working with the same enthusiasm as always. <\/p>\n\n <\/p>\n","protected":false},"excerpt":{"rendered":" What are the Fava de Cacau Awards? The Fava de Cacau Awards recognize the 50 best patisseries in Catalonia each year, assessing criteria such as product quality, innovation, territorial roots and customer service. Receiving this award is not only a seal of excellence, but also a testament to the love for well-made pastries. A sweet […]<\/p>\n","protected":false},"author":4,"featured_media":3221,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[520],"tags":[],"class_list":["post-3299","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"acf":{"image":null,"schema_json":""},"_links":{"self":[{"href":"https:\/\/new.baixas.es\/en\/wp-json\/wp\/v2\/posts\/3299","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/new.baixas.es\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/new.baixas.es\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/new.baixas.es\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/new.baixas.es\/en\/wp-json\/wp\/v2\/comments?post=3299"}],"version-history":[{"count":1,"href":"https:\/\/new.baixas.es\/en\/wp-json\/wp\/v2\/posts\/3299\/revisions"}],"predecessor-version":[{"id":3415,"href":"https:\/\/new.baixas.es\/en\/wp-json\/wp\/v2\/posts\/3299\/revisions\/3415"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/new.baixas.es\/en\/wp-json\/wp\/v2\/media\/3221"}],"wp:attachment":[{"href":"https:\/\/new.baixas.es\/en\/wp-json\/wp\/v2\/media?parent=3299"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/new.baixas.es\/en\/wp-json\/wp\/v2\/categories?post=3299"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/new.baixas.es\/en\/wp-json\/wp\/v2\/tags?post=3299"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}The secret: quality, process and passion<\/h2>\n\n
Cocoa in its purest form: sweets that inspire awards<\/h2>\n\n
![\"\"](\"https:\/\/new.baixas.es\/wp-content\/uploads\/2026\/09\/bombones-baixas-1-1024x576-1.png\")
<\/figure>\n\n\n\n![\"\"](\"https:\/\/new.baixas.es\/wp-content\/uploads\/2026\/09\/Van-Dyck-1024x576-1.png\")
<\/figure>\n<\/figure>\n\nThank you for joining us!<\/h2>\n\n