Puy Vélez, sister of Ricardo Vélez, is the co-owner and director of Moulin Chocolat, the patisserie facing the Retiro that has become a benchmark for pastry in Madrid. Though she prefers to stay in the shadows, Puy manages products, administration, and leads cocoa workshops. Together with her brother, they have elevated chocolate to unique experiences over nearly two decades.
Moulin Chocolat opened its doors on December 1, 2006, at Alcalá Street 77, facing Puerta de Alcalá, thanks to Ricardo Vélez's vision, awarded Best Pastry Chef of Spain in 2014, of the Madrid Region in 2023, and the Prix au Chef Pâtissier 2017 by the International Academy of Gastronomy. Puy Vélez, 53 years old, joined full-time in 2009 after her father's illness, shifting from a job in wheel distribution to handling administration, suppliers, and training.
The patisserie stands out for its commitment to quality ingredients, like Valrhona chocolate and organic milk, at a time when Madrid's pastry scene was dominated by industrial products. Self-taught in the cocoa world, Puy leads workshops at forums like Madrid Fusión and San Sebastián Gastronomika, and at The Pâtissier, opened in 2016 for gastronomic encounters. There, her tastings have evolved into artistic installations, inspired by her passion for cocoa's origins, discovered on a trip to Belize two years ago.
At Christmas, Moulin Chocolat sells about 10,000 artisanal roscones from November to January, plain for 29 euros or with whipped cream, truffle, or toasted cream for 37.50 euros; candied fruit comes separately in an 8.20 euro box. Puy recalls convincing Ricardo to include them, despite modest beginnings in Campo Real. Iconic creations include the chocolate palm, with three textures inspired by childhood, and the Puy dessert, a chocolate and strawberry cube.
The siblings also manage Macaron Glacé, opened in September at San Marcos 32, with macarons, bonbons, and ice creams, and Lhardy's patisserie since 2021. With 35 employees, they prioritize quality and loyal suppliers, creating a universe where chocolate evokes emotions. Puy emphasizes: 'He is the talent and I am the one who ties the bow'.
