Bubó has been at the forefront of chocolate and modern pastry in Barcelona since it opened nearly 20 years ago. It was in 2005 that the team began innovating, creating brand-new techniques to pastry and chocolate shops throughout Catalonia. They use organic and local raw materials, and all the cocoa in their products is sustainable.
They’ve mastered chocolate, pastries and cakes and all are excellent in flavour and execution. Their creative and daring products combine great taste with innovative modern techniques (although they hand make traditional cakes and tortes according to traditional recipes, which have been improved with new and enticing flavour combos). But the most impressive thing is that the brand has only continued to evolve. The quality and this way of working has led them to export their products to the five continents and to sign franchises in Japan, South Korea and Singapore.
BUBÓ’S MENU
Choco-fruits
Nuts such as macadamia nuts, pecans or roasted and caramelised pistachios with chocolate toppings and brownie, gianduja, black truffle recipes among others.
Shock & Rock
Meteorite-shaped boxes full of sweet snacks filled with chocolate rocks, with recipes like crunchy dark chocolate rocks with sunflower and orange pipes.
Cubbons
Boxes of four and eight cube-shaped chocolates and various themed flavours per box, such as the ‘Mini Bar’ box: whiskey, rum, tequila and sake or the ‘Love’ Box: rose, strawberry and cava, kikos and raspberries, gianduja and peta zeta.
Chocolate tiles
A selection of eight chocolate bars: cappuccino chocolate bar, matcha tea bar, cheesecake bar are just a few of the flavours on offer.
Tubes
Tube-shaped nougats. Bold and creative flavours, such as ‘gianduja’ and peta, or more traditional flavours such as soft almond nougat.
Sculptures
Its famous stuffed chocolate sculptures are dedicated to traditional holidays, with the most innovative packaging. The most famous example: their white chocolate skulls filled with 15 balls of white, dark and milk chocolate.
Cakes
Individual versions of iconic cakes such as the Sacher or the Lemon Pie, and also cakes of our own creation, such as the Xabina: with a base of almond shortbread, olive oil and spices with a chocolate praline crunch, thin biscuit and almonds, cream mousse and dark chocolate with vanilla cappuccino and coated with black icing, a chocolate frenzy.
Bakery
‘Gianduja’, marzipan, chocolate and pistachio croissants
Cream and apple brioche
Schnecken
Cream whistle
Macarons
Boxes of 5 exotic ‘macaroons’, fruit and mix.