Paco Torreblanca

Paco Torreblanca is considered by many to be the "agitator" behind patisserie in haute cuisine. Born in 1951 in Villena, a small town in the province of Alicante (Valencian Community), Torreblanca's passion for pastry was clear from an early age. At 13, he was fortunate enough to travel to Paris, during a time when Spain was still under international isolation. His father, recognizing his son’s talent, arranged for him to train with a family friend, the renowned Jean Millet. What started as a short stay in Paris turned into a life-changing 13-year adventure, as Torreblanca absorbed everything the City of Light had to offer in the world of pastry.

Eventually, he returned to his roots in Alicante, where, alongside his wife Chelo, he opened his own patisserie in the town of Elda. They called it Totel, a name derived from a Japanese word (suggested by a Japanese friend) that means "the light of something new”. With this, they signaled their ambition to create something fresh and innovative in the world of desserts.

Torreblanca has always had a clear vision for his work. From the start, one of his main goals was to "design" the flavor of chocolate. He’s been fascinated with the endless possibilities of blending cocoa with spices from around the world, or even with ingredients from the Mediterranean diet. Over the years, he’s also experimented with using extra virgin olive oil as a replacement for cocoa butter, resulting in chocolates with a stunning smoothness that has become his trademark.

In his pursuit of perfection, Torreblanca strives for balance, not just in flavor but in texture as well. He’s known for creating desserts with an exciting combination of soft, spongy, and crisp textures, which surprise and delight the palate. When asked about the secret to a perfect sweet, he’s quick to respond: "Always the raw materials. I’ve been called a creator of aesthetics, but I prefer to create flavor. The appearance is important, but what really counts is flavor.”

As the years passed, Torreblanca began focusing on a new challenge: reducing the sugar content in his creations. "There’s always a touch of sweetness, but we’re especially interested in bringing out the aromas, flavors, and even savory elements" he explained. This new approach allowed him to explore a deeper complexity in flavor, aligning with growing health trends in the culinary world.

In 2022, Paco Torreblanca receives the award for best pastry chef in the world from Iginio Massari at the World Pastry Stars, a major recognition, since it was awarded by the most internationally recognized professionals and colleagues.

The Sweet Saga

Torreblanca’s children, David and Jacob, are heavily involved in the family business. David handles sales and business development, while Jacob, a prodigy in his own right, took the reins of the patisserie after winning both the Spanish and European Championships at a remarkably young age, surpassing even his father’s achievements. They’ve inherited not only a passion for pastry but also a strong sense of honesty and a fearless appetite for risk-taking with David opening a Torreblanca store in Madrid in 2024. Sergio and María, Paco’s Grandchildren, have also became patri chefs, turning into the third generation in Torreblanca family.

But it’s not just his sons who’ve learned from Torreblanca. He has also established a school -Escuela Torreblanca-, where each year ten budding pastry chefs are selected to train under his guidance. They gain invaluable experience, learning everything the master patissier and chocolatier can teach them about the craft, as well as his philosophy that "desserts should be what they once were, a grand finale to a wonderful meal.”

As of 2025, Paco Torreblanca distributes his products throughout Spain through its online store, bringing the magic of its vision of pastry to everyone.