He 1917 Mr. Reus. Fargas, devised a quick and easy system for making the Menjablanc de Reus, which was marketed in jets and paper. Technology and new systems have made the presentation and packaging bring quality and comfort to our product.
Since the year 2003, Josep Franquet, Master Craftsman Pastry Chef, title granted by the Generalitat de Catalunya, cares for and prepares with natural ingredients the most emblematic desserts of the city of Reus and much of our region
history
The Menjablanc de Reus is the quintessential typical dessert of the city of Reus that has been made since the middle of the 17th century..
From its origins, the Mediterranean, around the 8th century, the Menjablanc has been evolving. With the arrival of sugar in Europe and over the years, real sweets and exquisite almond-based desserts have been achieved., which is present in countless culinary combinations, with the Menjablanc de Reus as the most relevant and genuine dessert.