In Girona, they will soon change the idiom es ven com xurros to es ven com xuixos. All the pastry shops in the city, especially those in the center, have queues of people wanting to buy the fried sweets made with croissant dough. All means all. It's Flower Time, a top-notch tourist attraction for the city that shows that picturesque architecture can be even more beautiful if you decorate it with flowers. However, the surprise is that creativity or outlandish imagination has also reached xuixos, so you can find them filled with Oreo cookies, mango cream, pistachio cream (a suspicious fluorescent green), Maria cookies, Nocilla... It seems that with xuixos anything goes, but it is not so, because the Guild of Pastry Chefs, the Guild of Bakers, the Girona City Council and the promoter and inventor of the World Xuixo Contest, Salvador Garcia-Arbós, want to create the Xuixo de Girona guarantee mark so that only the one with pastry cream is the authentic one and with puff pastry, fermented and straight.

The Tornés pastry shop in Girona (51 Migdia Street) has just won the competition for the best sweet in the world, held in Girona's Lleó market square. Master pastry chef Josep Maria Tornés is co-author of the Girona sweet's ten commandments, written in 1991, and states that the recipe he follows is similar to the one written by pastry chef Puig (the sweet's creator) a hundred years ago. "I've changed the percentages of sugars and fats especially," says the pastry chef, who assures that the sweet he now makes has been updated to be more appealing.

The best chucho of the year once again comes from the Girona region, specifically from the Trias bakery in Santa Coloma de Farners, which began making it after several trials in May 2024. As soon as he learned of the award, pastry chef Quim Trias expressed his joy. Trias belongs to the fourth generation of the bakery, well-known in the town, which was opened by his great-grandfather, Joaquim Trias, in 1908, on Carrer del Centre. But today the best chuche competition didn't take place in Santa Coloma de Farners, but in the Rosaleda del Parque de la Devesa, in Girona, where it began in 2018, exactly one hundred years since pastry chef Emili Puig invented the fried and sugary sweet. The 2018 competition (won by the Padrés bakery in Banyoles) was followed by the 2020 competition (Pa Artesà del Vallès), then the 2022 competition (Juhé in l'Escala), and since 2024 (Triunfo bakery in Barcelona) it has been held every year.