Confectionery & Biscuits

Traditional bakes with flaked salt. For cheese, charcuterie and more. A fabulous snack with olives and a cold drink. Regañás are a traditional cracker from Andalucía. Ubiquitous in southern Spanish culture, they often grace tables instead of fresh bread. They are made with extra virgin olive oil and sesame and are shaped and cut by hand. Originally, these crackers were distributed among ship crews, who were often confined for long periods of time, and this was a long shelf life product to carry with them. Delicious dipped in a creamy Canarejal.  

Handmade bakes, traditional in Andalucía. Endlessly versatile and perfect for grazing boards. Regañás are a traditional cracker from Andalucía. Ubiquitous in southern Spanish culture, they often grace tables instead of fresh bread. They are made with extra virgin olive oil and sesame and are shaped and cut by hand. Originally, these crackers were distributed among ship crews, who were often confined for long periods of time, and this was a long shelf life product to carry with them. Perfect for hummus or roasted aubergine dip.

Hand-shaped and cut olive oil bakes with mild smoked paprika. Great on a sharing platter. Regañás are a traditional cracker from Andalucía. Ubiquitous in southern Spanish culture, they often grace tables instead of fresh bread. They are made with extra virgin olive oil and sesame and are shaped and cut by hand. Originally, these crackers were distributed among ship crews, who were often confined for long periods of time, and this was a long shelf life product to carry with them. Ideal with a sour cream dip or sardine pate. A 1-star Great Taste Awards winner in 2025 Note from the judges: "Visually, these are stunning and appetising. Super crunchy on the palate with a hint of charring and delicate notes of smoked paprika wafting through. Well seasoned and portioned, we enjoyed these."

Bakeries in Galicia have long made products that would last on board of ships. Dried biscuits containing very little water were amongst the foods which were taken on most voyages. These traditional biscuits are still made, but now primarily to taste good. Round and crunchy, these biscuits have a mild taste of olive oil.

Bakeries in Galicia have long made products that would last on board ships. Dried biscuits containing very little water were amongst the foods which were taken on most voyages. These traditional biscuits are still made, but now primarily to taste good. The butter in the recipe gives a lovely richness to the crisp biscuit.

As with the majority of Christmas specialities, this soft turrón is predominantly made of almonds and honey combined to give a rich, melting sweet. Made from 70% indigenous Marcona almonds, toasted and ground finely, then combined with rosemary honey, the turron is sweet, rich and nutty. A 1-star Great Taste Awards winner in 2025

Tarta de Santiago is the iconic product of this Galician city, popular with pilgrims for over a thousand years. Composed of a pastry case filled with almond paste, the most recognisable characteristic of the cake is the cross of St James in sugar on its surface. Rich, dense and moist, a delicious hand-made cake.

As with most Spanish Christmas specialities, this torta imperial is predominantly made of almonds and honey, combined to create a rich, crunchy sweet.  Using the indigenous Marcona almond and combining it with one of their specialist honeys, Alemany has created a totally delicious brittle. This product was awarded 1 star in the Great Taste Awards 2016. The judges' comments were: "The copious quantity of almonds is well toasted and fresh. This has a rustic, home-made appearance. It eats with a good crunch and the toasted almond flavour comes through very well."

This hard turrón is predominantly made of almonds and honey combined to give a rich, crunchy sweet. Made from 70% indigenous marcona almonds toasted and halved, then combined with rosemary honey, the turron is sweet, crunchy and nutty.

Delectably sweet. Dotted with pieces of honey & Marcona almond turrón and white chocolate. Handmade. Panettone is an Italian bread/cake with a light and airy texture and a rich, eggy dough. Raul Asencio, whose family have been bakers for 250 years, has created a product which fuses Italian and Spanish traditions by using soft turrón. The result is a light and airy loaf with a soft, rich crumb flavoured with chips of white chocolate and high quality Jijona (soft) turrón made using the finest Marcona almonds. It has a perfect balance of textures and nutty flavours with hints of fragrant vanilla. Enjoy it with your favourite warm drink. From a cup of tea to a hot chocolate, all of them work perfectly! 550g A 1-star Great Taste Awards winner in 2024 As featured in The Guardian's 'Christmas Gifts for Food Lovers' 2024

As with most  Spanish Christmas specialities, this yema tostada (toasted yolk) turrón is predominantly made of almonds and honey combined with soft, yielding marzipan. Made from indigenous Marcona almonds, blanched and then ground, the result is rich, deeply nutty and not too sweet.

Rich & indulgent, dark chocolate & candied Valencian orange peel throughout. Handmade. Panettone is an Italian bread/cake with a light and airy texture and a rich, eggy dough. Raul Asencio, whose family have been bakers for 250 years, has created a product which fuses Italian and Spanish traditions by using dark chocolate & candied Valencian orange peel. Enjoy it with your favourite warm drink. From a cup of tea to a hot chocolate, all of them work perfectly! 550g