Murcian panettone baked by father and son wins awards in Spain
The ‘Murciattone’ is made by the Andrés Mármol bakery and is recognised as one of the best in the whole of Spain
Father and son duo who run the Andrés Mármol bakery in Murcia have been recognised for their beautiful creations by many over the years. Having begun his life in the world of baking at the age of 14 in Adolfo's bakery in El Palmar, Andrés Mármol has worked hard ever since to practice his trade and perfect his skill.
After eight years working in the world of pastries, the master baker started his own business at the age of 22 when he moved into his mother's house on Calle La Gloria in El Palmar and founded the confectionery. With the passage of time and his love for new challenges, the pastry chef opened another couple of establishments until he reached the one they have today on Calle Pintor Pedro Cano, 30.
Since then his son has joined the business. The young man learned everything he knows from his father and the two have been working together for a little while now. Furthermore, the work team is made up of 24 people in total, including his daughter, María Ángeles, in the Human Resources area.
Now, with the help from his son, Andrés Mármol is being recognised for the superb treats he creates. His ‘Murciattone’ has become one of the favourite treats of the capital and it has now begun to transcend the borders of the region and encompass the entirety of the peninsula.
The ‘Murciattone’ was this year selected among ten finalists in the Best Panettone Artisan in Iberia 2024 competition. The dessert came eighth in the list of the best panettone on the Iberian Peninsula, which included the countries of Spain, Portugal and Andorra. The work was praised for "for its impeccable technique and innovative concept".
Mármol’s sponge cake includes a traditional formula of the best of Italian pastry and the heart of the region's orchard: the sourdough contains peach from Cieza, Búlida apricot from Caravaca de la Cruz and orange blossom water, the essence of the aroma of citrus fruits from the orchard.
To this are added raisins and candied lemon, which are found in the middle. This classic 'murciattone' is also the base for the other six versions sold in his bakery: chocolate, pistachio, hazelnuts with white or dark chocolate and coffee.
The recognition from the awards comes as a boost of motivation and an incentive precisely at the time of splendor of the 'panettone', around Christmas, although in his bakery, the product is not seasonal: "We sell ‘Murciattone’ throughout the year, around 70 or 80 a week".
Finally, though this is the first award given to the baker for this dessert, the bakery has won numerous awards in the past, such as the best cake in Spain in 2011, best artistic piece in 2013, and the best meat pie in 2016.
Moreover, in 2006 the bakery won the award for the Infanta Doña Leonor cake, an award organized by the Spanish Confederation of Pastry Entrepreneurs, with the approval of the Royal House. The condition was that whoever won had to spread the formula throughout Spain: "I made it, but there are few people who prepare it. I continue to make it and even today it sells by the hundreds," says Andrés, who boasts of having a letter from the King in his house in which "it says that, when the princess is older, she will try it."
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Images: Andrés Mármol
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