FLECA · PASTISSERIA · REBOST · BRIOXERIA
SENSE GLUTEN
Know us
We are a family company that since 1986 have been working to bring artisanal and quality pastries, with gluten-free and vegan products, to the restaurant sector. They have always worked to bring a modern, artisan pastry shop closer to the restaurant sector, betting on the quality of the raw material; that’s why in this new stage they couldn’t offer less. Dissatisfied with commercial gluten-free flours, they spent a year developing their own pastry flour formula.
Pere Llinàs, Founder and CEO, has been an artisan pastry chef since 1986, with a workshop in Salt, he started his business of producing and distributing desserts, chocolates and confectionery for restaurants and hotels in Girona, Barcelona and the Costa Brava.
He was a student of Mechanical Engineering, and it was during his first internship fixing pastry machinery that make him remember with love and nostalgia his grandfather’s profession: who was the pastry chef in Santa Coloma de Farners (Girona).
He began his pastry studies under the tutelage of Joan Carles Pagès at Pastisseria Boages in Barcelona for two years and then one year at Pastisseria Roca in Girona.
The smell of the freshly baked dough, the colors of the confits, and the energy of the workshop together with the desire to acquire new knowledge, led him to abandon engineering and go to Switzerland to study Chocolate by hand from the Moreau Chocolatier family in Le-Chau-de-Fonds. In 1984, after the intense learning, he returned to Girona with the letter of recommendation under his arm.
With the addition of his daughter Clàudia Llinàs, in 2015, a new project was born that adapts to the new needs of the pastry shop: Xocodessert Gluten Free. Always working to bring a modern and artisan pastry shop to the restaurant sector. Focusing on the quality of the raw material; that’s why in this new stage they couldn’t offer less.
Dissatisfied with commercial gluten-free flours, they spent a year developing their own pastry flour formula, until in 2016 they converted all its production to gluten-free and they couldn’t believe it, the response from their customers was that they hadn’t noticed the change, neither in the taste, nor in the texture, nor in the appearance.
Today, many of them continue to buy their products even if they do not sell them as gluten-free desserts. We have continued to experiment with gluten-free formulation, which is why in 2018 they brought out a range of gluten-free bread for catering, and extended our range also to savory (like pizzas) and pantry (like pastas).
In 2021 we take a step forward, betting on bringing quality gluten-free pastry and bakery closer to individuals by opening their first XOCODESSERT pastry shop, specializing in products free of gluten, lactose and/or milk protein, and with a wide vegan range.
THE FUTURE OF PASTRY BEGINS WITH TRADITION