Paco Torreblanca is regarded as the father of modern Spanish pastry, revered for introducing haute pâtisserie to Spain and elevating it to an art form. Trained in Paris and rooted in Alicante, Torreblanca revolutionized the craft with his exquisite sugar and chocolate sculptures, minimalist entremets, and avant-garde techniques. He served as official pastry chef for the Spanish Royal Wedding and mentored generations of world-class chefs. His book La Cocina Dulce remains a benchmark in pastry literature. Torreblanca’s legacy is one of innovation, precision, and poetic discipline, blending Mediterranean soul with French rigor.