The roscón de reyes is in its golden age in Madrid, blending classic recipes with contemporary twists and growing popularity in home deliveries. Glovo data shows over 22,000 units ordered in December and January last year, peaking on January 5 and 6. This year, artisan bakeries vie to offer the best bun, spotlighting recent championship winners.
The roscón de reyes, Spain's iconic Christmas treat, reaches new heights of quality and variety in Madrid. Traditional versions, featuring soft crumb, butter, citrus, and orange blossom water, coexist with innovations in fillings like whipped cream, truffle, pistachio cream, or even chocolate mousse. The delivery trend has boosted consumption: platforms like Glovo logged over 22,000 orders in last season, concentrated on Epiphany days, while Just Eat allows bookings up to six days in advance.
In the VIII Championship for the Best Artisan Roscón in Madrid 2025, Doble Uve took first place with a bun hailed as "juicy, spongy, and intensely flavorful, with perfect balance", made with organic flours and long fermentations (from 30 €, Antonio Arias, 5). La Crujiente placed second, blending tradition and avant-garde (from 26.50 €, San Germán, 12), and Marea Bread third, with a three-day process evoking Seville (from 24 €, Oña, 125).
Standouts include La Duquesita, with light dough and azahar perfume (from 22 €, Fernando VI, 2), and Isabel Maestre, true to its 40-year-old Bordeaux recipe: "It's not a bakery bun, but a pastry cake" (from 22 €, Serrano 47). Pastelería Mallorca sticks to its 1931 formula, now with themed packs (from 22.50 €). Innovations like diamond-embedded roscones at Balbisiana (from 34.50 €) or Baileys-filled ones at Viena Capellanes (from 4.60 € for mini versions) highlight creativity. These 18 bakeries offer options for all tastes, from eco-friendly at Supernormal (39.90 €) to artisanal at Pan.Delirio. (from 25 €), emphasizing premium ingredients and deliveries via Glovo or Just Eat.
