In a recent interview, Raúl Asencio reviewed the Easter campaign, emphasizing his philosophy based on ingredient quality. His workshop has become a benchmark thanks to the careful selection of products, from Normandy butter to indigenous elements.

The artisan has underscored the importance of local pantry items, integrating emblematic regional products into his creations. These include the Fondillón wine, the renowned salt from Santa Pola, and pomegranates, demonstrating a strong connection to the Valencian territory.

This commitment to local sourcing not only guarantees the authenticity of flavors but also reflects an ethical dedication to defending local produce. Asencio has thus achieved a perfect balance between the sophistication of high-level pastry and the essence of our land's most genuine flavors.