Now, I wouldn't want to start a war. There's no need to start the bloody battle of "which is the best ensaimada in Menorca." The supposedly "best" will always be a subjective title. So what I intend today is simply to recommend a place where they make it very, very (three very, very good ones, eh?). I'll put it another way. I wouldn't forgive myself for going to Menorca and not stopping in Mercadal to go to Sugar Case to eat a good ensaimada. I'm already planning it: I'd be covered in powdered sugar, and I wouldn't care. And obviously, I'd reach the pinnacle of happiness by sucking the remaining sugar off my fingers.

It was 2013 when the cronut traveled around the world Although it was created in Manhattan's SoHo neighborhood by pastry chef Dominique Ansel, that sweet treat that combined the shape of a donut with croissant dough broke new ground, and every bakery wanted to imitate it. In our country, pastry chef Joe Moretones had been pursuing the idea of using panettone dough to make an ensaimada for years. Apparently, based on its shape, it would be an ensaimada, but inside, it would be a panettone, with one key difference: it wouldn't have butter, but lard. He even dreamed about what he would name it: ensaïmattone.