Zulay Bakery’s Festive Innovation
The Three Kings cake, or ‘roscón de Reyes’, is one of the most anticipated desserts of the year, a sweet centrepiece for families gathering on 6 January to celebrate Epiphany. Since 1937, Zulay has established itself as one of the most famous bakeries in the Canary Islands, a name synonymous with tradition and quality. This festive season, they have once again set themselves apart with their most innovative take on the classic cake yet.
The Rosconttone: A Unique Fusion
Zulay prides itself on being different, which is why they have reinvented Christmas’s most awaited sweet. Their standout creation is the ‘Rosconttone’, a unique artisanal product that fuses the traditional roscón de Reyes with the exquisite richness of Italian panettone. This is a limited-edition item, crafted with handmade panettone dough and available by reservation only.
Its secret lies in a long fermentation process using a sourdough starter, resulting in a cake that is spongy, tender, and full of aroma, with a soft texture and a flavour that makes you want more.
Flavours and How to Order
Alongside the classic unfilled roscón, Zulay offers different flavours of its signature Rosconttone to suit all tastes. Their proposals include: Nutella, Pistachio, Kinder, and Custard.
Due to the high demand every January, the bakery, like many others, organises advance orders. The best advice is to book early to avoid missing out on one of the most innovative versions of the traditional Kings’ cake. Reservations can be made at any Zulay shop or via their official website: panaderiazulay.com/tienda.
The reservation is confirmed at the moment of purchase, and orders can be collected on 5 January between 11:00 and 17:00. For those without a reservation, a limited number of units will be available for purchase from 3 to 5 January, subject to stock availability.
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