TERRASSA. Pastisart is starting off the year by launching fartons on the market, with the aim of offering a new alternative for breakfast and snacks. The pastry is long, soft and spongy, inspired by Valencian tradition.

Originally eaten exclusively with a cold glass of horchata, fartons are now increasingly enjoyed with hot chocolate, milky coffee or cold milk. This has made them a perfect food for modern-day breakfasts and snacks.

Each long piece weighs 35 grams and has a soft spongy texture, designed to be a perfect pastry choice for both the traditional and hotel/restaurant channels.

We recommend sprinkling them with icing sugar, although they can also be more elaborated with chocolate coating or filled with custard.