The winner of the competition for the best panettone in the world, Ton Cortés, has two new developments: the first is that he has teamed up with pastry chef Jon Cake to create an innovative cheesecake with panettone flavor. And the second is that he has just opened a new bakery in the Sant Andreu neighborhood (c. Sant Andreu, 232). As soon as you enter, your gaze is drawn to the counter, with all the breads and pastries, and also to the ceiling, from which hang three rows of nine panettones facing down. They are dissected, if the adjective can be used to explain that, on the inside, they are empty, and only the outer shell remains, brushed with varnish to keep them dry. "Jon Cake has kept the inside, which he uses to create the panettone-flavored cheesecakes," explains Ton Cortés one spring afternoon, just a few days after opening the shop. Each slice of the new cake sells for five euros.

I interviewed Jon Garcia (Bilbao, 1991) on a Wednesday at the establishment he opened just a month ago in Barcelona, ​​which is his third. It's located on Carrer de Sant Pere Més Baix and is called Jon Cake & Coffee. On Wednesday, May 21st, it will be exactly four years since he opened his first establishment on Carrer de Assonadors in the Born district. To celebrate, that same day, from 5 pm to 8 pm, he will be selling artisan pastries for €1 to anyone who comes.