The best Sant Joan 'Coques' of 2026 now have their own names. A total of nine bakeries located in Granollers, Girona, Tarragona, Barcelona, and Sant Fruitós de Bages have been recognized in the eighth edition of these awards, which aim to celebrate excellence in the preparation of this traditional Catalan sweet. This year saw record participation, with over 300 'coques' submitted, highlighting the sector's vitality and creativity.

The jury emphasized the wide diversity of proposals and the constant evolution of techniques and ingredients. Among the winners, two bakeries achieved a double win: Forn El Sagà from Granollers, which triumphed in the 'llardons' (cured pork fat) coca and cream and pine nut coca categories, and Pastisseria Tornés from Girona, recognized for its traditional fruit coca and runner-up in the chocolate category. The latter bakery was also recently acclaimed for making the world's best 'xuixo'.

The best chocolate coca was a tie between Forn de Cabrianes, based in Bages, which surprised with a proposal entirely covered in chocolate, and Pastisseria Els Perxis from Tarragona. Finally, the prestigious award for the most creative coca went to the renowned Pastisseria Hofmann of Barcelona, known for its international prestige and successful track record.

The awarded categories include 'llardons' coca, creative coca, traditional fruit coca, cream and pine nut coca, and chocolate coca. In addition to the first prizes, second prizes were awarded to Pastisseria Faixat (llardons), La Boulangerie (creative), Alejandro Pastisser (traditional fruit), Arenas Molins (cream and pine nuts), and Pastisseria Tornés itself (chocolate).