Andorran Bakeries See Strong Tortell de Reis Demand on Three Kings' Eve

Andorran bakeries reported robust demand for *tortell de Reis* on January 5, with the cream-filled classic dominating sales as Three Kings' Eve approached. Streets bustled with customers clutching decorated boxes, some collecting pre-orders and others grabbing last-minute purchases, amid ovens operating at full tilt.

Demand held steady or edged higher than last year across establishments, despite elevated raw material costs that prompted no widespread price increases. In Encamp, Granier offered traditional cream or gourmet truffle versions for about €19, with singles at €7. L'Espiga listed plain classics at €22, marzipan at €26, and filled options—cream, *cabell d'àngel*, or truffle—at the same rate, alongside the French *galette des Rois* for €26.

Sucr’&Salat expanded choices further, featuring marzipan brioche, fillings such as cream, truffle, chocolate, candied fruit, or *cabell d'àngel*, *frangipane* *galette*, and puff pastry *tortell*. Prices scaled by size, from €25 for four-person portions to €49 for those serving around 15.

At You Cakes by Estopiñán, owner Alexis Estopiñán held prices firm "to stimulate sales," starting at €17 for unfilled two-person *tortells* and reaching €75 for large filled ones, including fruit-free or dairy-free variants. The *galette des Rois* sold for €23, with free customization proving a hit. Estopiñán highlighted the cream *tortell*, made with Cadí cream, as the bestseller, attributing its appeal to superior quality that customers notice. Workload mirrored or slightly exceeded last year's, with progressive sales growth and vouchers distributed to departing shoppers, leaving all "very satisfied."

Fleca Font emphasized premium ingredients and careful resting times to elevate flavors, while offering classics with candied fruit or marzipan alongside modern cream, crema, or chocolate fillings. Reservations and pre-January 6 sales often topped prior years.

Beyond a dessert, the *tortell* carries symbolism: a hidden fava and Kings figurine, where the fava finder pays next year's treat and the figurine holder reigns for the day. This ritual caps the holiday cycle—from St. Stephen's canelons to New Year's grapes—blending ancient Roman roots with Christian Epiphany traditions, as brioche classics mix with diverse fillings and the rising *galette* appeal.