Pere Llinàs, Founder and CEO of Xocodessert was a mechanical engineering student and it was during his first internship that they set up bakery machinery where he remembered with love and nostalgia the profession of his Grandfather Pere, a pastry chef in Santa Coloma de Farners.
He started his studies at the Boages Pastry in Barcelona, under the supervision of Joan Carles Pagès for a few years and at the Roca de Girona pastry shop.
The smell of the baked dough, the colors of the confectionery, the energy of the workshop and the desire to acquire new knowledge led him to leave everything and go to Switzerland to study chocolate at Moreau Chocolatier in Le-Chau-de-Fonds.
Once here he started his business of production and distribution of desserts, chocolates and confectionery for restaurants in Salt until 2015, with the incorporation of his daughter Clàudia a new project is born;
Xocodessert Gluten Free
Xocodessert Gluten Free is a project that was born from the need to make quality gluten-free pastry for the hospitality industry.
They have always worked to bring a modern and artisanal pastry shop closer to the restaurant sector. Committing to the quality of the raw material; That is why in this new stage they could not offer less. Dissatisfied with commercial gluten-free flours they spent a year developing their own pastry flour formula.
In 2016 they turned all their production to gluten-free and couldn’t believe it, their customers response was that they hadn’t noticed the change, either in taste, or in texture, or in appearance. Today, many of them still buy their products even if they don’t sell them as gluten-free desserts.
Since then, they have continued to experiment with the gluten-free formulation, during 2018 they pulled out a range of gluten-free bread for catering. Now, adapting to the situation of the Covid-19 have opted to bring the gluten-free pastry and bakery to everyone and so they have created their own online store.