We are dedicated to innovating in the sweet world.
We apply our expertise and the latest techniques to create unique projects and concepts.
Innovative, creative and different proposals. Current trends and concepts, custom-made for each client and executed with the utmost professionalism.
We approach sweet cuisine from new perspectives, exploring new paths.
London, Macao, Barcelona, New York, Ibiza…
Find out how we have developed some of our latest projects.
CAKES & BUBBLES
Desserts and champagne restaurant in a hotel, in downtown London; under the direction of Albert Adrià.
THE LONDONER MACAO
David Beckham and the Las Vegas Sands Corporation group are responsible for The Londoner Macao project; a hotel in Macau, China.
Located on Ibiza island in Spain, Heart is a project by Guy Lalibeté (Cirque du soleil) and the Adrià brothers (Ferrán and Albert).
More than 3,000 m² dedicated to Spanish gastronomy in Manhattan’s heart, under the leadership of chef José Andrés and the Adrià brothers (Ferrán and Albert).
Chef Nandu Jubany and the events organizers “La Puta Suegra” joined to create this restaurant in Ibiza, in Santa Eulalia town.
Diamant is a new gastronomic space located in Andorra, lead by chef Nandu Jubany.
Xok Chocolates is our own pop-up concept which develops special projects during holidays.
Torrons Vicens is a traditional family business dedicated to nougat. Our range of innovative nougats gives those traditional patterns an attractive twist.
Create from scratch or renovate the offer of your hotel or restaurant.
Open a pastry shop or reinvent your concept, launch a new product,
amaze with an event …
How can we help you?
On Scoolinary digital platform you’ll find advanced pastry classes
taught by our Innovation Director, David Gil.
Discover the latest techniques in creative pastry textures,
sweet and savory textures or different applications of siphon foams.