Pastries Virolo

They say the best proof that something or someone is unique is when imitations or imitators begin to emerge. The best example of this aphorism is the Pastestry Virolo de Baeza, impossible to copy because it has in the city World Heritage, in the same worker of Calle Gracia from, there is nothing, 1870. Six generations have passed through this house famed by its bakery and confectionery that, although it works a dozen sweets of different types, is worldwide known for a particular pebble, of almost transparent mass and fine angel hair, which bathed in glass sugar, is undone in the mouth by just trying it. Baptised as "Virolos" by the mother of Alfonso Sánchez Carmona, his current soul mater, the name is a memory of a piggy, the pet of the first of the Sanchez to begin two centuries ago in the pastry shop. From the onomatopeia with which Antonio called the cochino as if of a dog were "Viro, viro," to a registered brand of a unique pebble that has come to taste even in the United States. Genius and figure. There are no secrets but expert hands. Alfonso Sánchez and five more people work in a artisan worker, from which a splendid sample of ancient recipe sweets comes out that are able to distribute to any part of Spain. Such is his specialized and dedicated pastry, that the Sánchez family has decided to focus its efforts on this sector by no longer producing bread in its worker.

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