Restaurant : Torreblanca Bombonerias y Pastelerias
Address : Av. Oscar Esplá, 30 03003 Alicante, Spain
Website : http://www.torreblanca.net
The considered agitator behind patisserie in haute cuisine was born in 1951 in Villena, Alicante. At 12, Paco Torreblanca traveled to Paris and trained with a family friend for 13 years. There he worked in a Parisian patisserie and learned the value of precise and detailed execution in the pastry kitchen.
In 1978, Paco returned home, and with his wife, opened his own patisserie, el Pasteleria Totel in Elda. With the desire to design the flavor of chocolate, he experimented by blending cocoa with different spices from all over the world. By using extra virgin olive oil to replace cocoa butter, Paco created chocolates with astonishing smoothness. Another innovation of his is the use of sugar reduction in his creations.
In 2006, he established his first store outside Elda, in partnership with Seri Arola for the Paninoteca D'E restaurant. Then several others opened two years after the partnership ended. He also set up a school at Totel, where every year, ten of his students are given the chance to work with him.
Paco also shares his passion with his sons. One of them even beat him in winning the Spanish and European Championships at an earlier age than he had.
Apart from being a chocolatier, Paco also provides consultations, special classes, workshops, and presentations around the world. He authored six books, two of which were named Best Pastry Book of the World by the Gourmand World Cookbooks Awards in 2003 and 2006.
Paco is a member of the international association Relais Dessert, and has received several accolades in his career of more than three decades. Some of these include 1988 Best Master Patissier in Spain; 1990 Best Master Patissier in Europe; 2004 Best Pastry chef of the Year by Lo Mejor de la Gastronomía Congress; 2006 Special Award by National Gastronomy Awards, Real Academia Española de Gastronomía; 2010 Doctor Honoris Causa by the Universidad Politécnica de Valencia (Spain)l and 2013 Doctor Honoris Causa in Fine Arts by Miguel Hernández University.
Best Pastry Chef in Spain and Europe