Its streets smell of marzipan in December

Estepa, a town that lives at Christmas

In the months leading up to Christmas, Estepa comes into full swing. More than twenty factories They work intensively on making Christmas treats, many of which are run by families who have been dedicated to this craft for decades, even generations. The production is huge, and every year they leave here millions of kilos of mantecados, marzipans and pollorones which affect virtually every corner of the country.

Far from being a closed industry, Estepa has managed to transform this tradition into a visitor experience. In winter, it is common to find guided tours of the factories, which explain how these products are made, what ingredients are used and why the process still respects traditional methods, even though it has been adapted to current times.

Museums and spaces to discover the sweet tradition

In addition to the factories, the town has several spaces intended to discover its pastry history. One of the best known is Chocomundo, considered the largest chocolate museum in Spain. To this are added the Mantecado Museum and the La Estepeña Factorywhere you can discover the origin and evolution of these candies while visiting the factory and tasting some of their products.

A town steeped in history

Estepa is not just about mantecados and pollorones. The city has a lot to see and explore. Its historic center is located around the San Cristobal Hillwhere the remains of the ancient citadel are located, the Tribute tour And Sainte-Marie Churchthe first Christian temple in the town.

Walking around the center you can see the Plaza del Salón, the Hermitage of Carmen, the Torre de la Victoria and the Church of San Sebastián with its images from the 18th century. It is also worth visiting the neighborhoods of The remediesaround the hermitage of Vera Cruz, and Corachawhere the hermitage of Santa Ana is located.

Among the alleys and squares of Estepa there are other interesting places like the Convent of Santa Clarawhere the nuns still make traditional sweets, the Hermitage of the Assumption either the House Palace of the Marquis de Cerverales. And if you want a little nature, the source of Roya It’s perfect for walking around and enjoying the outdoors.

A stray dog ​​with a taste of Christmas

One of the details that most surprises those who visit Estepa for the first time is its wandering. Here, tradition does not remain in the workshops, but also takes place in the streets of the city. There are streets called Mantecado Avenue, Azúcar Street, Almendra Street, Ajonjolí Street or Canela Avenue, names that directly refer to the basic ingredients of the city’s best-known sweets.

There is something special about walking these streets in December. Not only because of the curious names, but also because the smell coming out of the factories close.

A tradition that comes from far away

Estepa’s relationship with pastry is not new. Already in the 16th century There are references to the production of mantecados in the municipality, with the Convent of Santa Clara being one of the main centers of production. From there, orders that arrived in important cities like Seville or Madrid were processed, which gives an idea of ​​the prestige that these delicacies already had.

The big impetus would come in the 19th century by the hand of Micaela Ruiz Tellezkey figure in the history of mantecado. By perfecting the recipe – toasting the flour and improving its texture – and beginning to sell the product outside the local area, he laid the foundation for expansion. In addition, he introduced improvements in the conservation process, which allowed the mantecados to be transported without loss of quality.

From regulation to consolidation of the sector

As demand increased, it was necessary to establish controls to ensure product quality. At the end of the twenties of the last century The first steps were taken in this direction and, after the civil war, the industry again experienced strong growth. Cooperatives appeared in the 1960s. this strengthened the sector and made it easier for many small family businesses to stay in business.

Today, Estepa remains an example of how a local tradition can become an economic driver without losing its essence. The involvement of families and the way of transmitting this tradition from parents to children They largely explain its success.

And the mantecados and Polvorones of Estepa have Protected Geographical Indication (PGI)a recognition which certifies its origin and quality. This label is not only a guarantee for the consumer, but also a means of protecting know-how that is part of the municipality’s heritage.