Picking up the witness of three generations of people involved in flour, J. A. Arruabarrena, remaining faithful to the family tradition of artisans who with care, time and fire turned wheat into bread. In the 60s he began in the world of pastry, applying his family knowledge both in the preparation and in the golden baking. He soon opted for the production of puff pastry in its most varied presentations, and in the last 30 years he acquired a deep specialization in the manufacture of puff pastry with honey, adapting in this period the most advanced and modern production, training and cooking techniques to the Artisanal formula passed down from previous generations.