Carles Manpel is a master of his trade. An avid researcher and tireless experimental sweets-oriented alchemist, he’s the man behind the fantastically fancy cakes and desserts sold and served at Pastisseria Bubó. With many a title achieved in his career, Manpel produces an amazing array of desserts, including a personal favorite and winner of the best chocolate cake prize of 2005, the “Xabina”. Other decadent delicacies include his outrageous petite fours, cookies, mousse glasses and seasonal specialties.

The rest of the Pastisseria Bubó team is comprised of designers, investors, accountants and a stellar team of pastry chefs and wait staff. Ten steps away from Bubo on Calle Caputxes—across an ancient tunneled balcony—is this pastry shop’s tapas sister, Bubo bar, another invigorating destination for the culinary adventurer.