With more than 40 years of antiquity it is the whole modal in the pastry shop of Castile and León, in her nowadays they coexist parallel the traditional pastry shop with the author's most innovative pastry shop.
 

It was passing the year 1975 when Raúl Arranz, after finishing his studies in the school of pastry shop of Madrid, puts at the head of the business that years before habia founded his mother: Pastry shop Arranz, placed in full heart of Earth of Pinegroves, in Pedrajas de San Esteban.

Raúl begins to elaborate a range of excellent products while he, in his always tireless zeal of overcoming continues coming to multitude of courses, in different places, of all kinds of specialities with the best main pastrycooks of the international panorama, applying all the knowledge in his products and extending his line of products and specialities.

 

The years are happening and the recognitions start coming, Raúl arranges his business in spite of travelling to give workshops, to represent Castile and León in numerous gastronomic days, caterings and important social acts between which days stand out in Italy, France, Expo Lisboa … with cooks of Arzak's height, and also to elaborating in numerous occasions the dessert for different royal houses and chiefs of conditions including those of Spain as in the " Congress of the Language of Valladolid " or the " directors' world Convention of the Institutes Cervantes " in Soria.
 

Also he still had time to start competing professionally harvesting big successes as the golden medal in the modality of " Pastas of tea " in the Glass of Spain of Pastry shop in Barcelona, medal of silver in the modality of "candy store" in the same competition, finalist in the MMAPE (better main Spanish pastrycook).

We come 2006 and it is when his son Julián after having happened for the CETECE of Palencia, School of pastry shop of Barcelona obtaining the title of " Top Technician in pastry shop ", happens for several of the most important workrooms of the Count city: Oriole Balaguer, Thakashi Ochiai …, and it comes to workshops with the best pastrycooks: Federic Bau, Ramon Morato, Yann Deutche, Carlos Mampel … and it joins definitively to the familiar business to continue contributing new knowledge and innovative offers, and is the one who in the actulidad deals with the imparting workshop and presentations of different matters and concepts, advising to restaurants, desserts for catering, and author's pastry shop.

The history continues …