The tradition in Catalonia is for the godfather or grandfather to give their godchild or grandchild a “Mona de Pasqua” (Easter chocolate cake) on Easter Sunday. However the real day to enjoy it is on Easter Monday, which is a holiday in Catalonia.  This is when families get together to eat the “mona” for dessert.

Originally the cake was a sponge made with flour, eggs and sugar with hard eggs on top. These were later replaced by chocolate eggs. Chocolate eggs have in time become the basis of the “mona”, with which patisseries make amazing figures.  The cake is enriched with egg yolk and decorated with all types  of candied fruit or with butter and almonds.

Our patisserie opened in 1929 and four generations later, it is still making the typical “mones” and “cristines” with hard eggs on top. We are of the few that want, make and ensure that our traditions live on.

We obviously have all the latest versions, with butter, egg yolk and fruit, chocolate truffles along with chocolate and crunchy almond figures.

www.pasteleriasmauri.com/