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Best Pan de Cádiz in San Francisco
“A marzipan confection from Cádiz invented in the 1950s, studded with candied fruit and shaped like bread.”
What the real thing tastes like
Pan de Cádiz, or turrón de Cádiz, is a large marzipan confection from Cádiz, Spain. Pan means 'bread' in Spanish, a name which the dish probably acquired due to its appearance as a rectangular bread. There are many different recipes, but the basic ingredients are always marzipan and candied fruit. It was invented in the 1950s, by the pastry chef Antonio Valls Garrido, who first sold the dish in his Vienna pastry shop. The origins of the dish may lie in the marzipan rolls with fruit made in Cádiz during the nineteenth century. It is most often eaten during Christmas time.
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Pan de Cádiz is a substantial marzipan confection from Spain's southern coast, born in the 1950s when pastry chef Antonio Valls Garrido began crafting it in his Vienna pastry shop. Its rectangular form earned it the name 'bread'—pan—though what you're actually biting into is marzipan studded with candied fruit, each recipe a slight variation on that essential pair. The dish carries echoes of nineteenth-century marzipan rolls that came before it, though this version feels like its own confident thing. It arrives most reliably at Christmas time, when Cádiz celebrates with something substantial and sweet.
Order it here when it has
- substantial and filling
- structured recipe with clear foundation
- regional heritage
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