Jordi Madern, cousin of the poet J.V. Foix, with two Foix patisseries in the Sarrià neighborhood, died yesterday afternoon at the age of 88. An energetic man, he had worked until the last days in the patisseries, where he attended to customers who asked for him or stayed in the office. In the workshop, located on Carrer Major de Sarrià, he has several pastry chefs, including Joe Moretones and Oriol Madern Mas, his brother, retired, and a nephew, Albert Madern, on whom he relied to continue the business when he was no longer there.

I propose a summer literary plan: swimming in our Mediterranean with the verses and poetic prose of J.V. Foix. The poet from Sarrià and Port de la Selva thought that, faced with the immensity of the sea, humans are insignificant beings, like pigeon droppings: "The sea pigeon", he used to say. More than 70% of the Earth is made up of oceans. An idea that came to him from afar. As Fòcius (that's how he signed some texts in the newspaper La Publicitat, the best newspaper of the 30s), playfully, in an article of March 1, 1932, he quotes himself: "Our sosie J.V. Foix in his book Gertrudis said in a poem that the Earth should be called the Sea and that men were larvae of fish rejected along the shores. The world for him is «a spherical fish tank thrown into space for the amusement of angels»".

Any friend of literature who, when reading, focuses primarily on the aesthetic quality of a book, its style, or its prose, has a problem of conscience when he takes up the work of a first-class writer who openly praised, or had dealings with, a despotic regime like Italian Fascism. From Annunzio, a close friend of Mussolini, in Germany he goes on to Martin Heidegger and several others;

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.