In the heart of Cantabria, amid the green hills and pastures of the Valles Pasiegos, a culinary tradition has endured, becoming a hallmark of the region. This is sobao pasiego—a renowned sponge cake that has long won the hearts of not only locals but travelers from across Spain.
Sobao pasiego is more than just a sweet treat; it is part of Cantabria’s cultural heritage. Its rich flavor, soft texture, and distinctive aroma make this dessert a must-try on any gastronomic tour of northern Spain. Despite its high sugar and calorie content, even the most health-conscious visitors find it hard to resist.
The history of this delicacy dates back generations. Originally, sobao was made from breadcrumbs, butter, sugar, and starter dough, allowing bakers to use up leftover bread. Over time, the recipe evolved, and in 2004 sobao pasiego was granted Protected Geographical Indication (PGI) status, recognizing its uniqueness at the European level.
Today, sobao pasiego is not only a symbol of Cantabrian baking but also an opportunity for tourists to experience regional traditions. Every summer, Valles Pasiegos hosts workshops where visitors can knead the dough themselves, bake, and take home their own sobaos. These events bring together gastronomy, culture, and hands-on participation, turning a simple tasting into a true family adventure.
The family bakery Sobaos Joselin in the town of Selaya is especially popular. Here, visitors are offered production tours, tastings, and hands-on workshops where, under the guidance of master bakers, they can learn the secrets of making sobao using traditional recipes. This tradition has been passed down in the Joselin family since the mid-20th century, when Antonia García Mazorra began baking the first sobaos in Vega de Pas during the post-war years. Since then, the business has grown, staying true to the original recipe and the quality of its ingredients.
Today, Joselin not only produces the famous sobaos and other desserts, but also welcomes everyone interested in learning more about Cantabrian pastry-making. In the bakery’s workshops, you can not only sample fresh products, but also learn how to bake them yourself. The program is designed for adults and children; groups are limited to 18 people, and each participant leaves with four sobaos they’ve baked themselves.
The cost of participation depends on the option chosen: a tour with tasting costs 3 euros (free for children under six), while a two-hour workshop is 23 euros for adults and 16 euros for children up to 12 years old. All activities require advance booking.
Joselin Bakery successfully blends tradition with modern approaches. Its products are certified to European quality standards, and in 2010 the company received a national innovation award for women in rural areas. In 2013, the company was recognized by the Cantabria Chefs Association for its contribution to the development of regional cuisine.
With the arrival of the third generation, led by Laura Riva Sainz, Joselin entered the international market while preserving its authenticity and artisanal methods. The assortment includes classic sobao, giant varieties with chocolate or blueberry, traditional Cantabrian cheesecakes, and rare seasonal desserts available only on specific days of the month.
Attending a workshop at Joselin has become one of the most popular activities in the Pasiegos Valleys. It’s not only a chance to try the famous dessert but also an opportunity to connect with the history and culture of Cantabria, and to learn why sobao pasiego has become a true symbol of the region and a source of pride for its people.
Joselin bakery is located at Pola Street, 3, Selaya (Selaya, Cantabria). Workshops last about two hours and are suitable for both adults and children. Each participant prepares four sobao, which can be taken home.
A culinary tour of the Pasiegos Valleys is more than just an introduction to the nature and traditions of Cantabria—it’s a unique experience that will stay with you for a long time. Sobao pasiego is more than a dessert: it’s a piece of history you can actually taste.
