Dulcería Vilaflor

When you step into Dulcería Vilaflor, you're not in a modern pastry shop; you're in one of those places where the traditional methods have been preserved for decades. Founded in 1968 as a family business, it continues to work with traditional recipes from the Chasna region, passed down almost entirely orally and respecting the original methods.

Here, everything revolves around craftsmanship. The sweets are made with basic, natural ingredients: almonds, flour, eggs, lemon, cinnamon, and aniseed, without any added preservatives or artificial elements. This is evident in the flavor, which is more direct, less "industrial," and has that homemade touch that's hard to find these days.

The most representative items are the almond cakes, easily recognizable for their texture and subtle hint of anise. But that's not all: you'll also find rosquetes (ring-shaped pastries), mantecados (shortbread cookies), almendrados (almond cookies), and brazo de gitano (Swiss roll), all within the realm of traditional Canarian confectionery.

The shop is simple and unpretentious. You come in, choose what you fancy, and take it with you, although you can also try something there. The atmosphere is friendly and direct, very much in line with what you'd expect from a family-run business in a small town.

Another interesting detail is that their products aren't just sold in the shop: you can also find them at other locations around the island, which speaks volumes about their long history.

If you're passing through Vilaflor, this is the kind of place where you make a quick stop… but leave with a bag full. Because one thing is clear: you come here for tradition, not because it's trendy.