This Gràcia Bakery Just Won Spain’s 2026 Butter Croissant Competition

Morreig in Gràcia has won the 2026 Concurso Mejor Croissant Artesano de Mantequilla de España, organised by the Gremi de Pastisseria de Barcelona.

Photo credit: Morreig.

The winning croissant is made by pastry chef Matthieu Atzenhoffer, who opened Morreig in 2023 with Alba Ruiz Ceamanos and Matt Valette. Morreig makes its croissants daily with DOP butter and additive-free flour, using a slow fermentation process before baking them until crisp on the outside and tender inside.

The award was announced on 6 October, and demand was apparently immediate: Morreig closed the following day to prepare for the increase in customers expected after the win.

I’ll definitely be going back soon to try the winning croissant again, but maybe once the initial rush has calmed down.

Morreig, Carrer de Verdi, 25 (Gràcia).