With Arruchoc, its classic combination of puff pastry and chocolate, Arruabarrena proves that it is also possible to innovate.

A delightful puff pastry and chocolate embrace

With Arruchoc, Arruabarrena once again shows that a combination of traditional flavours and innovative production processes makes for a surefire success. Backed by over six decades of experience in industrial pastry production, the Zaragoza-based company comes to Alimentaria to unveil its latest specialty — an ultra-crunchy puff pastry filled with an in-house cocoa and hazelnut cream. The fact that 35% of each treat is comprised of this delicious blend, bursting with flavour, is one of the main reasons for its commercial success.

Arruabarrena’s baking tradition dates back three generations, with the family taking advantage of its creative experience to expand into the field of industrial pastry making in the 1960s. Today the firm is a leader in innovation and product ranges. From its modern facilities located in Pina de Ebro, five lines of puff pastry and two of fermented products supply the international market with a wide range of flavours that it continuously refines, with its puff pastry specialities standing out.

With the launch of Arruchoc, Arruabarrena doubles down on its commitment to innovation across production processes, technology, and sustainability, meeting the highest quality and food-safety standards, while preserving the artisanal uniqueness that defines it.