Jordi Roca will sweeten the 2026 edition of GastroDolç Flix

The Mercat Municipal de Flix will bring together on 12 and 13 July the great figures of the Catalan sweet world such as Oriol Balaguer, Alex Lera, Olivier Fernández, Roger Canela, Pau Carranza or Rafel Muria, among others

Flix, 2026.- On 12 and 13 July, Flix (Tarragona) will once again become the epicentre of pastry and the sweet world with a new edition of GastroDolç, a gathering that will bring together artisans, bakers, pastry chefs and cooks eager to show that behind a good loaf, a coca or a memorable dessert there is much more than technique: there is territory, emotion and craft. This year, moreover, the event will shine brighter than ever, with the closing session headlined by Jordi Roca, the master of the magical sweet universe of Celler de Can Roca***.

His session, "Les postres d'El Celler de Can Roca", will offer a glimpse into the creative process of a professional who has turned desserts into a language of his own, capable of transforming memories, landscapes and emotions into edible experiences.

Regarded as one of the world's finest pastry chefs, Jordi Roca heads a line-up that will bring together some of the greatest names in Catalan pastry, baking and gastronomy. This year's edition promises to be memorable, with Michelin-starred pastry chefs and cooks alongside local masters of sweetness, all championing pastry as one of the most sophisticated and thrilling expressions of contemporary gastronomy.

From traditional pastry to the vanguard of innovation

This year's programme traces a journey from tradition to innovation, from fermented doughs to haute pâtisserie, gathering some of the most influential professionals in the current landscape.

The opening day of GastroDolç, held at the Mercat Municipal de Flix, will welcome Rafel Muria, chef of Quatre Molins* de Cornudella de Montsant, awarded one Michelin star and a landmark of the new Priorat cuisine. Rafel will offer a sweet and healthy breakfast with honey as the star ingredient — a perfect start to the morning.

From Barcelona come Esther Real i Gerard Gil, fifth generation of a baking dynasty that has made Forn Gil a benchmark of Catalan artisan bread. Together they will share their vision of a bakery where tradition coexists with creativity. It is no coincidence that their work has been recognised with prestigious awards such as the Millor Coca de Sant Joan de Xocolata de Catalunya 2024, second prize at Millor Tortell de Reis Creatiu 2023 and second prize at Millor Mona de Pasqua 2023, among others.

Also joining them are the Sistaré family, true guardians of Reus' baking tradition; Eduard Verdaguer, founder of Panatics (Barcelona) and one of the most prominent voices in bread culture in Catalonia; and Lleida-based Roger Canela (PaPanBread), Millor Forner de Catalunya 2022, regarded as one of the leading specialists in fermentation and new artisan baking.

Local and territorial pastry

Territorial pastry will also play a starring role, with Pau Carranza, master pastry chef at Pastisseria Larrosa, distinguished as Millor Croissant Artesà de Mantega d'Espanya; Àlex Lera, acclaimed for his innovative work in the world of viennoiserie, and Millor pastís de Formatge Català 2025 i Millor bombó d'Espanya 2025; and the Flix-born pastry chef Llorenç Peral, one of the rising young talents in Catalan pastry and current Millor Coca de Sant Joan 2026.

The second day will open with a focus on training and professional excellence, featuring Olivier Fernández, director of the Escola de Pastisseria del Gremi de Barcelona (EPGB), and Lluïsa Estrada, both key figures in the international reach of Catalan pastry.

A grand finale

One of the most eagerly awaited moments will come with Oriol Balaguer. The internationally acclaimed Barcelona-based master pastry chef, considered one of the most influential professionals in the field, will offer a session full of soul as always, connecting with the audience and demonstrating that refinement is absolutely exquisite — a reflection on elegance, technique and the constant pursuit of excellence.

And finally, as the doors of GastroDolç are about to close, master pastry chef Jordi Roca will put the cherry on top of a landmark edition with a showcase of the finest desserts from Celler de Can Roca***.

Building a "sweet" model of agri-food promotion

GastroDolç 2026, held at the Mercat Municipal de Flix (free admission and streamed live on the Gastroevents YouTube channel), has become year after year a powerful tool for promoting the quality products of the Terres de l'Ebre. This year, it further consolidates its commitment to local talent and international projection, turning Flix into an epicentre of Catalan sweet culture and gastronomy.

The event, driven by the Ajuntament de Flix as the evolution of the GastroEbre project (launched in 2018 in Horta de Sant Joan), is made possible by the support of the Departament d'Agricultura, Ramaderia, Pesca i Alimentació de la Generalitat de Catalunya, the Patronat de Turisme Terres de l'Ebre, the Diputació de Tarragona, IDECE, the Consell Comarcal Ribera d'Ebre, DOP Arròs del Delta de l'Ebre, DOP Oli Terra Alta, Estrella Damm and Grup Rull.