CONFITERÍA CONRADO

You enter here in a pastry institution, known for Spain as a whole since the launch in 2008 of its operation el rey del roscón (galette of kings), which gave a gift of 500 € to one of the happy buyers, a sum raised to 9,000 € in 2018, fitting it naturally customers and numerous media spin-offs. But the expertise of this house is well before this beautiful marketing coup, since Sergio represents the fifth generation of pastries since the creation of the company by Hermógenes Blanco in 1856. Born in Astorga, this entrepreneur brought with him his recipes of mantecadas (small traditional city cake) that were awarded at the Barcelona Universal Exposition in 1888. Sergio was rewarded by the Academy of Gastronomy of the León in 2013 as the best producer of the León. Its specialties today: The Yemas Tostadas (caramel mini creams), presented in beautiful green boxes, and besitos, made in the simplest way: almonds, flour, eggs and sugar, maldirected and then worked at the socket, in the shop shop, to buy in small sachets or even better in the refined drawing boxes that highlight the 1950 s, with the Red Baiser and the skirts marking the wasp sizes. In the storefront of this beautiful green shop, do not expect to find eggs, hens or rabbits, on the grounds that it is Easter, you will find a great church (Santa María?) in chocolate and penitents, also chocolate. Just one advice, run it.