I’m Antoni Pons, pastry chef and caramel contender. I’m 34 years old, and for as long as I can remember, I’ve lived among ovens, piping tips, and sweet aromas in my parents’ pastry shop. Those early moments in the workshop—what began as child’s play—ended up shaping my path: at 16, I decided to fully dedicate myself to this craft.
Since then, I’ve trained at some of the best pastry schools, absorbing techniques and knowledge that I apply every day. I now run the family business, committed to honoring its history while bringing a fresh, creative vision.
My great passion is artistic sugar work, a discipline that has allowed me to explore pastry as a form of expression. Over time, I’ve specialized in this technique and have had the privilege of teaching it, sharing what I love most with both professionals and enthusiasts.
I enter this competition with enthusiasm, respect for the craft, and a strong desire to keep creating sweetness.
