From 17 March to 9 April, ten Easter eggs made by expert chocolatiers and inspired by Gaudí’s work will be exhibited in Park Güell’s Sala Hipòstila
The exhibition will bring together heritage, craft and creativity through ten chocolate pieces that will reinterpret the park’s shapes, symbolism and colours
The egg that receives the most votes from visitors will be taken to the Museu de la Xocolata, and the rest will be sampled after the Trencadís del Trencadís, the symbolic breaking of the Easter egg, which will be carried out by pupils from local schools
Today, Park Güell and the Gremi de Pastisseria de Barcelona [Barcelona Pastry Chefs’ Guild] have launched Gaudí en xocolata, an exhibition of Easter eggs inspired by the work of Antoni Gaudí. The exhibition, which can be visited from 17 March until 9 April in the park’s Sala Hipòstila, includes a total of ten chocolate pieces made by chefs from the guild, who have reinterpreted Gaudí’s style through the tradition of the mona de Pasqua Easter cake.
The opening event featured Carme Lanuza, the director of Park Güell, Miquel A. Zaguirre, the chair of the Gremi de Pastisseria de Barcelona, and all the expert chocolatiers whose work will be exhibited. In an especially meaningful year for Park Güell – the centenary of the park opening to the public – the initiative strengthens collaboration between the two institutions and the shared desire to bring together heritage, craft and creativity through a format accessible to all. Saray Ruíz, the director of the Gremi de Barcelona’s Pastry School, also spoke at the opening event on behalf of the chefs taking part in the exhibition.
All of the pieces, inspired by the park’s characteristic shapes, symbolism and colours, were selected by an expert committee through an application process open to all the chefs in the guild. Each Easter egg is exhibited in its own display cabinet, showcasing the artistry of each chef certified by the Gremi de Pastisseria de Barcelona, which celebrating its 125th anniversary this year.
Exhibition of signature Easter eggs
The master chefs exhibiting their chocolate eggs in the Sala Hipòstila will be:
1. Ernest Ameller (Bubó Barcelona), with ‘El batec del trencadís’: The head of a highly influential creative patisserie brand, Ameller takes an innovative approach featuring chocolate and contemporary designs. His mona de Pasqua collections have been recognised for their sculptural and creative approach.
2. Carles Carreras (Pastisseria Xocolateria Núria, Terrassa, Barcelona), with ‘Drac o salamandra?’: A master pastry chef from a family business with deep roots in Terrassa, Carreras delivers classic recipes with impeccable execution and a consistent commitment to high-quality ingredients. He is particularly well known for his work with chocolate.
3. Miquel Chamorro (Brunells 1852, Barcelona), with ‘La Casa del guarda’: From this historic patisserie in the Born neighbourhood, young pastry chef Miquel Chamorro works in tandem with Andreu Sayó, combining tradition and avant-garde to maintain a classic essence while incorporating modern techniques and high-quality ingredients.
4. Lluís Costa (Vallflorida Xocolaters, Sant Esteve de Palautordera, Barcelona), with ‘Ou trencadís’: The winner of the 2023 Best Artisan Panettone Competition in Spain in both the classic and chocolate categories, Lluís Costa is known for his creative flavours and presentations and works at a bakery in the Montseny region that has earned international recognition for its innovation in chocolate.
5. Lluc Crusellas (Eukarya Xocolata, Vic, Barcelona), with ‘L’ou per la finestra’: In 2022, Crusellas was proclaimed World Chocolate Master at the prestigious World Chocolate Masters competition in Paris, becoming the first chocolatier in Spain to win this title. He is known for his artisanal cocoa work, which combines technical excellence and creativity.
6. Lluís Estrada (Pastisseria Mervier Canal, Barcelona), with ‘Palmera Gaudí’: A leading figure in haute pâtisserie, Lluís Estrada is known for his technical excellence, his training work and for reinterpreting classics with a refined aesthetic at the head of one of the best patisseries in Barcelona.
7. Natàlia Grau (Pastisseria Grau, Esparraguera, Barcelona), with ‘La vida que trenca dins’: From a family of renowned pastry chefs, Natàlia Grau runs the family business with a commitment to balanced flavours and delicate presentations that combine Catalan tradition and contemporary creativity with elegance and technical precision.
8. Josep Maria Rodríguez (La Pastisseria Barcelona), with ‘Ondulació Viva – Trencadís 1926 – 2026, Llegat Etern’: Josep M. Rodríguez won the Coupe du Monde de la Pâtisserie with his team in 2011 and leads a modern, internationally renowned patisserie, where he creates sophisticated desserts with precise technique and intense flavours.
9. Saray Ruiz and Lluïsa Estrada (EPGB), with ‘Park Güell – Una porta oberta al món’: Director of the internationally renowned Gremi de Barcelona Pastry School, Saray Ruiz was proclaimed the Best Artisan Master Chocolate Maker in Spain in 2019 and won the 2017 and 2021 editions of the International Chocolate Figures Competition.
10. Adan Sáez (Xocosave Xocolateria Confiteria, Riudoms, Tarragona), with ‘L’Ou de la Creació – Antoni Gaudí’: Recognised for his mastery of cocoa and his creative approach, Adan Sáez has made his mark on this Tarragona establishment specialising in chocolate in all its forms, from bonbons to innovative creations.
Participatory closing event: Public vote and Trencadissa celebration
While the exhibition is on, all visitors will be encouraged to vote for their favourite egg by scanning the QR code on the information poster located in the Sala Hipòstila. The winning egg will be taken to the Museu de la Xocolata in Barcelona, continuing the exhibition and recognising the creativity of its creator.
The exhibition will end on Thursday 9 April with a closing ceremony at Park Güell. Some 265 pupils from local schools will participate in the Trencadís del Trencadís activity, a symbolic breaking of the Easter egg. The participating schools are Escola Baldiri Reixac, Escola Montseny, Escola Turó del Cargol and Col·legi Kostka – Jesuïtes Gràcia, all in the Gràcia district, and the Institut Escola Coves d’en Cimany, in Horta-Guinardó. Once the Trencadís del Trencadís is finished, the pupils will enjoy hot chocolate in the Jardins d’Àustria.
