{"id":528,"date":"2016-03-11T16:23:35","date_gmt":"2016-03-11T16:23:35","guid":{"rendered":"https:\/\/www.pastisseriagirones.cat\/?page_id=528"},"modified":"2025-11-17T17:31:32","modified_gmt":"2025-11-17T16:31:32","slug":"historia","status":"publish","type":"page","link":"https:\/\/www.pastisseriagirones.cat\/en\/historia\/","title":{"rendered":"History"},"content":{"rendered":"
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The Pastisseria Giron\u00e8s<\/strong> in Sant Feliu de Gu\u00edxols<\/strong> opened to the public in 1962. Its owner, Albert Giron\u00e8s Costa<\/strong>, after a long and successful professional history, wanted to settle in his hometown, but first we explain his long journey to reach this milestone.<\/p>

He began his career at the Hostal la Gavina in S'Agar\u00f3 in 1945. Two years later, he joined the Viuda Pag\u00e8s \u201cCan Pl\u00e1cido\u201d pastry shop as an assistant at a time \u2013 the end of the Spanish Civil War \u2013 when basic necessities were not available.<\/p>

After a while he saw that this was his job and Sant Feliu de Gu\u00edxols was too small for him; that's how he started working in a prestigious pastry shop in Barcelona. Years later, at the age of 26, he was offered a job at the well-known Pastisseria La Lyonesa on Porta Ferrissa Street as a first-class officer. He immediately became part of the guild group and a teacher at the pastry school located in Vall Doreix and at the same school in Barcelona. For a few years he went to the School of Fine Arts to learn to paint and model.<\/p>

In 1955 the Barcelona guild called a provincial competition, in which he came first, winning the gold medal. In June he went to Madrid to compete in a national competition. There he came first again, therefore becoming Spanish champion in this specialty. As a prize he received a gold medal, a cup and a diploma awarded by the Head of State himself at the Palacio de la Zarzuela. He also received a cash prize.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Madrid 18 July 1955. Albert Giron\u00e8s Costa receives the Champion of Spain cup from the union authorities<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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In 1958, the Brussels World Expo was held and he was sent, along with two other professional colleagues, for a whole week as Spain's representative in the food pavilion, exhibiting his works in the showcases of the stand. That was the year he married his beloved Montserrat Dom\u00e8nech, whom he met while working in his brother's pastry shop, in the Sant Andreu neighborhood of Barcelona.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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February 1965. Albert Giron\u00e8s, in his workshop, giving a chocolate class to students from the province of Girona<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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From that year on, he participated in a series of courses and taught at schools outside Catalonia, also participating in artistic pastry competitions... and obtaining countless recognitions and awards.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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1963. Porta Ferrada made entirely of chocolate by Albert Giron\u00e8s Costa in the pastry shop on Sant Joan Street. Weight: about 43 kilos<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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New store at 18 Sant Joan Street. 1967<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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On June 9, 1962, after much work on the chosen premises, he inaugurated the pastry shop in Sant Feliu de Gu\u00edxols, at 18 Sant Joan Street. In front of the shop, his wife Montserrat, along with 4 or five other people between the shop and the workshop.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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1967. Staff at the Pastisseria Giron\u00e8s on Sant Joan Street<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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In 1973, the transfer to the new premises was formalized, located at Anselm Clav\u00e9 Street number 7. The costly works and renovations lasted eight months. On December 7, 1974, the new pastry shop was inaugurated. From then on, it was possible to work more comfortably, since the new premises were larger and more services could be offered.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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The new Pastisseria Giron\u00e8s, opened on December 7, 1974<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The son Albert had already joined the workshop two years earlier. In 1978 he married Mariona and she also joined the shop's office. The daughter, Montse Giron\u00e8s, was also in the business for a long time.<\/p>

That same year, his fourth book was published, entitled \u201cColor and flavor of cakes\u201d, published by Montagut Editores.<\/p>

On February 25, 1991, in an event held at the Tecnoalimentaria salon, the magazine La Confiter\u00eda Espa\u00f1ola presented him with the gold pen as an honorary collaborator for 40 years writing and publishing in this magazine.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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March 2000. Bakery of the new pastisseria Giron\u00e8s. Carrer Clav\u00e9, 7<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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In 2004, when the son decided not to continue with the profession and he was already 73 years old, they transferred the business to the great professional Lluis Chamorro<\/strong> and his wife Fina Pla<\/strong>.
Let us note the main awards achieved by Albert Giron\u00e8s Costa in his pastry shops:<\/p>