HORNO DE SAN JUAN SL

A century-old company that works day to day as the first one. In 1910, the first generation of pastry chefs, Jean Cobarsi, began his activity in a confectionery workshop in Ceret (French Catalonia). Its specialties included almond paste nougat, pralines, candied fruit and long-lasting nougats. Years later, Cobarsi transferred his Confiserie Roussillonaise, as it was called, to Santa Coloma (Girona). Here he expands his range of products and begins to manufacture pastry in bulk. Hand in hand with Juan Cubarsi, son of Cobarsi and who would be the second generation of pastry chefs in the family, they moved to Sant Feliu de Guixols (Girona). The range of products continues to grow and they begin to expand the business to the surroundings of the province. Cubarsi Jr. begins the construction of a factory in the center of Girona, expands the business to the rest of Spain and begins to make a name for itself among the small manufacturers and merchants of sweets and snacks. In 1995, with...