Oriol Balaguer

Oriol Balaguer (Calafell, Catalonia, 1971) has an astonishing CV. At the age of just 21 he obtained the Award for the Best Pastry chef in Spain, the start of a series of culinary successes. He studied at the Patisserie School in Barcelona but, in fact, he was born into the world of confectionery and pastries, his father having run his own cake shop. Balaguer smiles as he recollects the afternoon snacks of bread with olive oil and chocolate. These simple treats sparked his lifelong passion for chocolate and ignited his creative journey.

Eight Chocolate Textures (sponge, caramel, mousse, sorbet, brittle, cream, sauce, and a thin chocolate wafer) was the name of the creation for which he received the award for the World’s Best Dessert in 2001. This was during the seven-year period that Balaguer spent working in the research workshop at elBulli with Ferran Adrià. "My stay there taught me new ways of thinking, creating, blending flavors, and trying out new ideas," he says. Those years were foundational in shaping his philosophy, which blends art, science and technique in pastry.

With this revolutionary mindset, Oriol Balaguer opened his own patisserie and confectionery studio in 2002, the first of its kind in Spain. Located on Morales street in Barcelona, the shop is designed like a high-end fashion store and releases two exclusive collections of pastries and chocolates every year: spring-summer and autumn-winter. These collections are a reflection of Balaguer's constant curiosity and desire to explore new frontiers in flavor and technique.

Chocolate masterpieces

He’s something of a chocolate addict. Despite working with chocolate all day, he insists he never gets tired of it. Oriol Balaguer is famous for his innovative combinations, mixing chocolate with everything from cheese to liqueurs, and even savory and bitter flavors. As part of a new generation of pastry chefs, he has helped break down the boundaries between savory and sweet, creating minimalist gastronomic gems like his famous chocolate "sherbet," which bursts in the mouth, and his mandarin truffle pods with a touch of salt.

In 2008, Balaguer launched his "Bye Bye Sugar" collection, focused on sugar-free desserts using alternative sweeteners, a move that made his creations accessible to diabetics. Oriol’s work has not only revolutionized the pastry world but also earned international recognition. His book La cocina de los postres, published in 2000 and awarded the prize for the World's Best Dessert Book, covers many of his creations, which have been exported to places like the US, Hong Kong and Japan.

His influence also extends into the art world. In partnership with the Miró Foundation, Balaguer’s chocolates and confectionery are featured at events held at the famous Barcelona art gallery devoted to the Catalan artist.

Balaguer all around the world

In 2009, Oriol Balaguer expanded his business model by launching Sweet & Salty, a catering service that offers a creative twist for corporate events and private parties. Then, in 2010, he opened his first store in the United Arab Emirates, marking his first international venture. He also debuted Classic Line, his bakery in Barcelona, which has since become known for its meticulously crafted, freshly baked bread. Whether it’s country-style, corn, chocolate-orange or sunflower seed bread, Classic Line’s wide array of baked goods has become a local favorite.

At the end of 2015, foodies in Madrid were treated to a sweet surprise when Oriol Balaguer took over the iconic La Duquesita pastry shop, re-opening it after it closed when longtime owner Luis Santamaría retired. Balaguer maintained the shop’s historic charm while introducing his own creative spin on the traditional pastries that had made La Duquesita a Madrid institution.

As of 2025, Oriol Balaguer remains at the forefront of global patisserie, constantly pushing the boundaries of what’s possible with chocolate and pastry, while still honoring his roots and the traditions of the craft.