La Besnèta is a project born of love between people, species and generations. As the name implies (meaning great granddaughter in Catalan) is a commitment to the knowledge acquired from past generations and the world we leave to future generations. The union of Daniela, who came from a pastry family and grew up among the sweets that her grandmother prepared for her, and the vegan philosophy of Albert raised this business at the same time that his son was born. This couple has grown professionally in the world of gastronomy thanks to this vegan workshop where every day cakes, cookies and desserts are made by hand without any derivative from animals.
When Daniela and Albert ventured into this initiative, there was no place in Barcelona to offer what they had in mind and they did not have any pre-established cookbooks on which to base themselves. But this did not handicap them, and on the contrary, allowed them to rethink their elaborations to their liking. Little by little and with the illusion that characterized them, they created and reinvented their own recipes, based on the sweets of their childhood, and adapted them to a vegan alternative. Today, in this small shop on Torrijos Street, we can find unique desserts in all of Barcelona, such as tiramisu or alfajor from vegan cornstarch , capable of pleasing Argentines, Catalans and Italians alike.
Thanks to that love for what they do, there were few difficulties that came their way. Albert confesses that the biggest challenge, in reality, was to find a team that would commit to the project in the same way they did. Today they have achieved it and it represents their greatest pride.
In order to test the recipe book of this duo, we opted to try their first creation; the Carrot Cake with wheat flour. This is truly a work of art, no one would be able to detect its difference from the classic. In fact, if there is one, we would say that it is even more tasty and light, highlighting the carrot, nuts and spices.
The products with which they prepare their delicacies are always of ecological cultivation and proximity. An example of this is that when we ask them what are the star ingredients in their kitchen, they say olive oil and fruit, nothing more and nothing less. Working with local products has allowed them to show the world that embracing the vegan philosophy is not so expensive, and their creations are within reach of any pocket.
The lemon Plumcake with poppy seeds is the last recipe to be included in the list of delights of La Besnèta, and it is also the perfect cake to give faith that in this place the fruit is fresh and well used. Even before you get to taste a bite, the smell of lemon opens the taste buds and prepares you for the festival of flavor that is this cake. The works of this bakery do not need power-ups of any kind, because they already have the best ecological and quality ingredients. That is why the only dye they use is in the Red Velvet and is of vegetable origin.
As Albert tells us, La Besnèta does not only go to vegans, its main audience is people who care about what they eat. In this workshop all those people who, as a result of certain intolerances, allergies and specific diets, have stopped consuming their favorite desserts only to find paradise. Those who are worried about sugar, can also enjoy here. For example, the delicious peanut cookies are made with muscabado sugar from the island of Mauritius, which has virtually no refinement and has nothing to do with brown sugar, but far exceeds its quality and organoleptic qualities. Thanks to this sweetener, the cookies acquire a very smooth texture and a delicious taste that challenges our ability to eat only one.
There is no doubt that this project is based on the values of responsibility and sustainability. A further example is that in La Besnèta, all the containers and materials they use are recyclable. Even the glass jars of cheescake and tiramisu are returnable.
In La Besnèta you will find direct and personalized attention accompanied by a delicious and healthy patisserie. Because, as its slogan says “Fet a mà desde el cor” (handmade from the heart), the best ingredient of a recipe is the love with which it is made.
Hours: Tuesday to Sunday from 10:30 a.m. to 9:00 p.m. and Monday from 10:30 a.m. to 5:30 p.m.
Telephone: 934 15 38 39
Average price: € 3
Text: Micaela Álvarez
Photos: Uxía Estévez