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Ana Jarquín

Pastry Chef | La Pastisseria La Pastisseria, Spain

Biography

Ana Lucía Jarquín, from Guatemala, is an emerging pastry chef with strong international projection and a unique sensitivity. She trained in Europe, and her career includes experience in fine dining restaurants such as Drolma, ABaC, and Moments, where she served as head pastry chef.

In 2019, she was recognized as Revelation Pastry Chef at Madrid Fusión, thanks to an innovative proposal inspired by the flavors of Guatemala. This award positioned her as a young and powerful voice within the new wave of Spanish pastry.

Together with Josep Maria, she founded “La Pastisseria Barcelona”, their joint project where her creative vision, focus on team management, and artistic and cultural sensitivity come together, integrating ingredients and emotions with remarkable technical precision.

Ana represents an emotional, modern, and global approach to pastry, where tradition, origin, and high technique merge. Her work reflects a feminine, contemporary, and deeply personal perspective that connects with her roots while embracing innovation.

Sessions

17:30h

Showcooking | .

La Pastisseria, tradition and innovation

Josep Maria Rodríguez La Pastisseria Pastry Chef Speaker

Ana Jarquín La Pastisseria Pastry Chef Speaker

2025-11-03 17:30 2025-11-03 18:15 Europe/Madrid La Pastisseria, tradition and innovation Massini, Black Forest and Tatin: three classics, a new perspective

In the world of pastry, there are creations that transcend time. Recipes that have become icons — references of taste, technique, and memory.
The Massini, Black Forest, and Tarte Tatin are three of those historic creations that, beyond their geographical origins, belong to the collective imagination of the sweet world.
In this demonstration, we want to pay tribute to these great classics, respecting their essence while daring to reinterpret them from a contemporary, technical, and sensory point of view.

Our goal is clear: to preserve the soul of the dessert while adapting it to today’s palate.
To achieve this, we explore new formats, play with textures, lighten structures, and seek greater flavor intensity without excess.
We believe in a balanced, elegant, and evocative pastry where tradition is not lost, but rather transformed and evolved.

A contemporary look at the timeless

Revisiting the classics doesn’t mean betraying them. It means understanding them deeply, recognizing their essential values, and working from that understanding to make them converse with the present.
In these versions of Massini, Black Forest, and Tatin, we don’t aim to impress with artifice but to enhance the sensory experience: less sugar, more flavor; less density, more lightness; less volume, more intention.

Through textures — creamy, crunchy, melting, airy — we aim to offer a lighter yet equally emotional pastry, where each bite respects tradition while surprising the palate.

Makro Classroom

Mon 3 17:30h - 18:15h Makro Classroom Free acces