Francisco Torreblanca García, originally from Villena (Alicante), spent his childhood in Paris, where he began working in the world of pastry and quickly showed a strong desire to learn and experiment.

Since 1978, when he opened his own pastry shop, “Totel”, in Elda (Alicante), he has been committed to ensuring that innovation and aesthetics go hand in hand with the purity of flavors that “melt in the mouth.”

His training in Spain, as well as in the United States, Japan, Italy, France, Germany, and South America, has been reflected in his professional career and in the numerous awards he has received.

He was named Best Master Artisan Pastry Chef in Spain in 1988, Best in Europe in 1990, and won the award for Best Cake of the Year in 1999 — honors that have made him a leader in his field. In 2004, he was entrusted with creating the wedding cake for the Prince and Princess of Asturias, the same year he was named Best Restaurant Dessert Pastry Chef in Spain.

All these distinctions are a testament to his excellence and professionalism. His books have also won multiple awards:

• “La obra de Paco Torreblanca” received the World’s Best Pastry Book award in 2003 (Gourmand World Cookbook Awards),

• “Paco Torreblanca 2” was awarded Best Pastry Book in Spain and also won a Gourmand Award in 2006,

• and in 2009, he won again with his book “Colección. Piezas de azúcar”.

He has published numerous other works as well, including “La seducción del azúcar”, “Erodelices”, “La cocina dulce”, and “Siete”, along with various videos and outreach programs — all of which bear witness to his long and distinguished career in the world of pastry.

He also shares his expertise with other professionals through the European School of Pastry and Gastronomy, which he directs, where he trains many students in the art of pastry.