El Xuixo de Can Castelló
Who makes Girona’s best xuixo (pronounced shoo-show)? The indulgent, cream-filled cross between a doughnut and a croissant was invented in the 1920s by a local pâtissier named Emili Puig and quickly became a Catalan classic. Now Julià Castelló, from the fourth generation of a bakery established in 1898, claims to have recreated the original recipe. His shop near the Rambla offers a dizzying array of calorific fillings, including chocolate, cheesecake, and tiramisu. In truth, you’ll be tempted by many pastisserias as you wander around the city—Oriell at Carrer Santa Clara, 10 (oriell.cat; 📞 71-777-10-02) may be the most photogenic, and the local chain Casa Moner (casamoner.com) has several good branches—but for a crisp, sweet xuixo, and a great back story, it’s hard to beat Can Castelló.
Who makes Girona’s best xuixo (pronounced shoo-show)? The indulgent, cream-filled cross between a doughnut and a croissant was invented in the 1920s by a local pâtissier named Emili Puig and quickly became a Catalan classic. Now Julià Castelló, from the fourth generation of a bakery established in 1898, claims to have recreated the original recipe. His shop near the Rambla offers a dizzying array of calorific fillings, including chocolate, cheesecake, and tiramisu. In truth, you’ll be tempted by many pastisserias as you wander around the city—Oriell at Carrer Santa Clara, 10 (oriell.cat; 📞 71-777-10-02) may be the most photogenic, and the local chain Casa Moner (casamoner.com) has several good branches—but for a crisp, sweet xuixo, and a great back story, it’s hard to beat Can Castelló.
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