During the Madrid Fusión Food from Spain 2025 International Gastronomy Summit, the previously selected finalists will prepare their recipes in front of a professional jury. 

The grand final will take place on Monday 27 January 2025 on the stage of Madrid Fusión Pastry Tu Provincia, Huesca, La Magia Dulce. The aim of this historic competition is to find the recipe for the best sandwich in Spain and the bread, as a key element, must be up to the task. For this edition, chefs and professionals from the catering sector who wish to take part must use bread from the ALMA DE CEREAL range in their recipes.

The main requirement to be met by the contestants is the use of a delicate selection of Cereal breads, made with sourdough, 100% natural ingredients, shaped by hand and baked on a stone sole.

For this reason, chefs, cooks and professionals from the hotel and catering sector who wish to take part must use breads made at Cereal, a special workshop where bakers, chefs and entrepreneurs meet to share their ideas and turn them into real products. 

SELECTION OF BREADS

The following breads have been selected for the contestants to use in their recipes 
- Bocatín Cristal: Airy, spongy and clean.
- Brioche Cloudy Mould: Soft, smooth and with sourdough.
- Mollete Alargado: Moist, honeycombed inside and baked in an open fire oven.

If you are interested in submitting your recipe, you must register HERE before the 7th of January to be evaluated. Cereal and Madrid Fusión Alimentos de España will then announce the finalists who will take part in the final.

DETAILS OF THE FINAL

The final of the XII edition of the 'Bocadillos de Autor' competition will be held on 27 January at the XXIII International Gastronomy Fair Madrid Fusión Alimentos de España 2025, where the finalists will be judged by a panel of experts from the restaurant and catering sector.The finalists will have a maximum of one hour to create their recipe, taking into account the individual piece, the combination with other ingredients and the presentation.

The creator of the winning recipe will receive a cheque for €1,500, while the second and third runners-up will receive cheques for €500 and €300 respectively.