Overview
- Specialist bakery Celidulce reports doubling demand for gluten-free roscones since last year and now ships to Madrid and Barcelona while drawing buyers from Portugal.
- Artisans such as D’ Sonia Bakery tailor bakes for vegan, lactose-free and nut-free diets, swap in coconut sugar or maltitol for standard sugar, and prepare fresh dough rather than freezing.
- Producers say they are trimming sugar and fats in response to health recommendations, with one Vigo bakery cutting sugar for whipped cream from about 300 grams per liter to 100 grams and citing the WHO 25-gram daily guideline.
- Filled roscones continue to grow in sales, reaching roughly 10% at El Molino, with popular options like truffle, cream, chocolate and pistachio, though one pistachio version was paused this season due to logistics.
- Mass-market retailer Mercadona lists up to five roscón varieties and advises defrosting filled versions in the fridge, resting them one hour at room temperature before eating and consuming within three days, while the gluten-free and lactose-free option should thaw three hours at room temperature and be eaten within two days without refreezing.