In Altea, Vicent Pascual of De Sabors has scooped the title of Spain’s finest ice cream at Benidorm’s worldwide competitors.
From his household store on Calle Sant Miquel, which opened again in 2011 in his mother and father’ outdated city home, Vicent’s artisanal magic grew to become the envy of his rivals with a mango flavour that grew to become the speak of the city. ‘We promote extra mango than chocolate. It’s unbelievable,’ he says.
This 12 months, Vicent stepped up for his crew, often led by godson Toni, to craft a profitable gianduja-hazelnut flavour after acing the mango class. The victory boosted his fame even additional, drawing vacationers and locals to the outdated city spot in Marina Baja. ‘It’s a laboratory to play in,’ he reckons of his year-round ice cream parlour.
Impressed by childhood recollections of baking together with his grandmother, Vicent fine-tuned his craft with Valencia’s Pastry Guild, met his spouse, after which educated in Belgium and Paris. Bringing French finesse to Altea, he caters to a cosmopolitan crowd, lots of whom are French and British expats, who flock to this quaint vacationer haven.
‘Pastry’s a common language,’ he insists, ‘however custom is the bottom for innovation.’
Every little thing at De Sabors is made in-house, from crunchy-coated cones to the quirky MacGlacé (ice cream sandwiched in a macaron). Even in winter, Vicent tempts with a showcase of sweets.
