Julio Blanco

Born in Gijón, Blanco learned the basics of pastry-making from a local baker at the age of 16, and later with Torreblanca. In Italy, he discovered panettone and learned how to make it.

At his two Pomme Sucre stores—the original one in Gijón, and another in Madrid—you can find high-quality pastries that are made mainly in Gijón and shipped to Madrid within a few hours. You can also take a seat and enjoy a coffee or tea.