Overview
- Bakeries have ramped up production ahead of Sant Joan on Tuesday, June 23, and the Gremi de Pastisseria forecasts a strong season with the traditional brioche coca with candied fruit and pine nuts still the best‑seller.
- A medium six‑portion coca is selling for about €20 this season as shops try to absorb rising input costs, with pine nuts singled out as a key price pressure.
- Artisan patisseries are rolling out creative, short‑run cocas for 2026, including Hofmann’s prizewinning pistachio piece, Oriol Carrió’s limited 'coca selvática', and collaborations such as Jon Cake x Oriol Carrió.
- Producers note that candied fruit has ancient preservation roots and that about 90% of shops buy it pre‑made, with quality varying across suppliers and some cheaper 'melon' pieces actually made from colored pumpkin.
- The coca is moving beyond the family table into tourism and events through hotel menus, rooftop pop‑ups and heladerías, a shift that is boosting demand for novel formats and seasonal preorders.