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The Ascasos have been close to the fire for over one hundred years, precisely since Manuel Ascaso Laliena opened a patisserie in the Moneda Square. In 1930 his son, Vicente Ascaso Ciria, leased the bakery managed by Miguel Arruego at Coso de Galán, 2. The new premises at Coso Alto, 9 were opened in 1970 and a third Ascaso, Vicente Ascaso Martínez, runs the business. A fourth generation of the family works at the house bakery.
Print of the wrapping paper in the 30s.
Talking about this firm requires to some extent a recap of the history of confectionery in Huesca, following the route from the black cakes, the highest example of postwar confectionery, to the silver medal obtained in the last meeting of Alimentaria.
Ascaso patisserie was until 1933 a bakery offering some confections like “dobladillos”, “empanadicos”, leaf cakes, and similar pastries which require a minimum working of the bread dough.
The family has always been alert to technological innovation and the evolution of tastes, while keeping unchanged the original quality of puff pastry, sponge cake, nougat, marzipan chestnuts, and heaped sweet dishes called “colinetas”, a traditional product which is making a strong comeback. For three years they have been producing wonderful ice cream. All this with exquisite presentation, including flowers, linen tablecloths, silver trays, the result of a continuing effort to bring confectionery close to artwork”.
Published in “Huesca Hoy”, issue zero, 1986.
“Talking about our Russian Cake... It is very funny that it has become today one of the great specialities of Huesca, specifically of ASCASO PATISSERIE”.
Juan Mari Arzak in the “Guide of the Good Life”, El País Weekly.
“The patisseries of Huesca jump out all over Spain, with a score of people in their staff, but the name of Ascaso is always present on special dates or at the time of family celebrations”.
Ángel de Uña in "Companies with Drive" in the Heraldo de Aragón.
"The feast is capped by the little pastries of Ascaso patisserie, from Huesca, a veritable Mecca for the sweet-toothed".
José Carlos Capel in "The Good Life" of El País.
"Nowadays it is easy to find both products in the market, as it is to bump all over Europe into Godiva chocolates or the After Eight chocolate wafers stuffed with mint. And that is my point: the Huesca "Lamines" can run rings round the British After Eights".
R. Morán. Permanent Spanish mission at the International Organizations. Geneva.
"If we stroll across Huesca city, it will unacceptable to keep on going past the Ascaso Patisserie, as they have been creating for the past 60 years a Russian cake that makes one lose one's composure".
Viandar magazine. (November 2002).
Unveiling of the work "Elegía" by Antonio Saura at the building of the Provincial Council of Huesca.
Photograph by Jean Bescós
The cake created by Vicente Ascaso to celebrate the act, whose first stage is shown here and which reproduces a part of the painting, was a simple act of communion; the guests could taste delightfully, in a symbolic manner, a fragment of that which they had previously watched floating above their heads.
Universal Exhibition at Seville, 1992. Desserts at the restaurant of the Spanish Pavillion were created from the 20th to the 26th of July, as well as those of the banquet offered to the Latin American Heads of State presided by the Kings of Spain.
Vicente Ascaso Sarvisé.
Huesca, May 2003. Completion of the roof of the Aragón Contemporary Art Centre, designed by the architect Rafael Moneo. At the Ascaso bakery, the building of the Museum that will house the legacy of José Beulas was reproduced to scale in chocolate.
Drawing by Rafael Munoa congratulating the Ascaso family, inspired by the products of their patisserie.
