{"id":2465,"date":"2018-08-23T00:00:00","date_gmt":"2018-08-23T00:00:00","guid":{"rendered":"https:\/\/jeanleon.com\/2018\/08\/23\/coques-from-pla-del-penedes-a-huge-hit-in-los-angeles-thanks-to-jean-leon\/"},"modified":"2018-08-23T00:00:00","modified_gmt":"2018-08-23T00:00:00","slug":"coques-from-pla-del-penedes-a-huge-hit-in-los-angeles-thanks-to-jean-leon","status":"publish","type":"post","link":"https:\/\/jeanleon.com\/en\/coques-from-pla-del-penedes-a-huge-hit-in-los-angeles-thanks-to-jean-leon\/","title":{"rendered":"Coques from Pla del Pened\u00e8s: a huge hit in Los Angeles thanks to Jean Leon"},"content":{"rendered":"<p>Josep and his father made the best <em>coques de sucre<\/em> in the entire county. [A <em>coca de sucre<\/em>, <em>coques<\/em> in plural, is a sugar-topped flatbread popular in Catalonia.] Everybody said so. They left an impression, even on Jean Leon. <em>\u201cIn the summer, when he came to Pened\u00e8s, he\u2019d stop by the bakery every day to buy bread and coca. He loved it,\u201d<\/em> remarks Josep Colom\u00e9, the son of Rossend, who owned a bakery in Pla del Pened\u00e8s that had been around for over 100 years. Jean Leon loved them so much that one day he told Rossend that he wanted to make the <em>coques<\/em> at his restaurant in Los Angeles. Said and done. <em>\u201cHe invited my father and his assistant to spend a week in the US and show his staff how to make the coques that delighted the entire county.\u201d<\/em> Josep still remembers the trip clearly. It was August 1986. He was 28 years old and in charge of the business while his father was away. <em>\u201cIt wasn\u2019t a problem for me. I was young and had a lot of responsibility, but by then I&#8217;d learned how everything worked.\u201d<\/em><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-21115\" src=\"https:\/\/jeanleon.com\/wp-content\/uploads\/2018\/04\/jopsep2-850x478.jpg\" alt=\"\" width=\"850\" height=\"478\" \/><\/p>\n<p>Their <em>coques<\/em> were a huge hit in star-studded Los Angeles. The bread, however, didn&#8217;t catch on. \u201c<em>They didn&#8217;t have the tools to make it the same way as here, and it didn&#8217;t turn out well,\u201d<\/em> admits Colom\u00e9. The complete opposite of the <em>coca<\/em>, which was wildly successful. \u201c<em>It was a bread-dough coca with anise and sugar. We made the dough using a direct system that was very fast. It had a very particular taste that made it unique.\u201d<\/em><\/p>\n<p>Food writer Colmand Andrews even decided to include the recipe for the <em>coques<\/em> of Pla del Pened\u00e8s in one of his cookbooks. <em>\u201cHe visited the bakery to get detailed insights into how the coca was made and learn about its secrets, and he included the recipe in his book. We were really proud to be a part of it.\u201d<\/em> The <em>coca<\/em> not only captivated Andrews, but also drew the interest of the American press, and the local Pened\u00e8s paper <em>3 de Vuit<\/em> featured it on the front page.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-21121\" src=\"https:\/\/jeanleon.com\/wp-content\/uploads\/2018\/04\/coques.jpg\" alt=\"\" width=\"851\" height=\"638\" \/><\/p>\n<p>Colom\u00e9 says his father liked Jean Leon&#8217;s wines and that they kept in touch after his trip to the US. <em>\u201cMy father really liked Jean Leon&#8217;s wines. They were very good.\u201d<\/em> He has a clear recollection of the early days of the Jean Leon winery, which were not easy. <em>\u201cPeople here thought he was crazy,\u201d<\/em> Josep recalls, referring to Jean Leon&#8217;s decision to replace local cultivars with French varieties, \u201c<em>But as time went on, and the winery became well established, and Jean Leon went on to achieve great things, they eventually admitted he was right. He revolutionized the region.\u201d<\/em><\/p>\n<p>Asked whether anyone makes <em>coques<\/em> like his today, Colom\u00e9 acknowledges that<em> \u201csome bakeries still make them, but with slight differences. For example, the bakery in Torrelavit adds margarine, and ours was bread dough, plain and simple.\u201d<\/em><\/p>\n<p>Listening to Josep talk made us really eager to try the famous <em>coca<\/em>. We hope that one day we can convince him to make us one. If we succeed, we&#8217;ll tell you all about it! \ud83d\ude09<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Josep and his father made the best coques de sucre in the entire county. [A coca de sucre, coques in plural, is a sugar-topped flatbread popular in Catalonia.] Everybody said so. They left an impression, even on Jean Leon. \u201cIn the summer, when he came to Pened\u00e8s, he\u2019d stop by the bakery every day to [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":870,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[29],"tags":[],"class_list":["post-2465","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-discovering-jean-leon"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Coques from Pla del Pened\u00e8s: a huge hit in Los Angeles thanks to Jean Leon - Jean Leon<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/jeanleon.com\/en\/coques-from-pla-del-penedes-a-huge-hit-in-los-angeles-thanks-to-jean-leon\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Coques from Pla del Pened\u00e8s: a huge hit in Los Angeles thanks to Jean Leon - Jean Leon\" \/>\n<meta property=\"og:description\" content=\"Josep and his father made the best coques de sucre in the entire county. 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