{"id":214729,"date":"2026-06-01T10:18:00","date_gmt":"2026-06-01T16:18:00","guid":{"rendered":"https:\/\/errr-magazine.com\/?p=214729"},"modified":"2026-06-01T10:18:05","modified_gmt":"2026-06-01T16:18:05","slug":"canneloni","status":"publish","type":"post","link":"https:\/\/errr-magazine.com\/english\/canneloni\/","title":{"rendered":"Canneloni"},"content":{"rendered":"

How did this place come about and what made it different from the start?
<\/strong>Naci\u00f3 de la idea de crear un espacio donde el postre fuera el protagonista, donde los sabores, texturas y aromas que conocemos estuvieran representados de una forma dulce. No busc\u00e1bamos solo vender postres o caf\u00e9; quer\u00edamos que la gente encontrara un lugar que se sintiera c\u00e1lido, cuidado y pensado hasta en los peque\u00f1os detalles.<\/p>\n\n\n\n

Siempre el punto clave fue la calidad, la est\u00e9tica y hacer cosas que se vieran bien, pero sobre todo que supieran todav\u00eda mejor.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

What part of the day, space, or creative process do those who work here enjoy the most?
<\/strong>Probablemente el momento de llegar y comenzar nuestras actividades del d\u00eda. Cuando todo el equipo empieza a trabajar en su \u00e1rea, cuando comienza a oler a pan reci\u00e9n horneado, cuando se les da la \u00faltima decoraci\u00f3n a los postres y todo comienza a salir a vitrina.<\/p>\n\n\n\n

Tambi\u00e9n disfrutamos mucho la parte creativa: probar recetas, ajustar detalles, cambiar vitrinas, montar productos o pensar c\u00f3mo hacer que algo cotidiano se vea especial.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

If someone is coming in for the first time, what should they not miss?
<\/strong>Sin duda nuestros roles de canela. Son la raz\u00f3n de ser de Canneloni. El primer producto que comenzamos a vender hace 7 a\u00f1os y que nos ha acompa\u00f1ado en todo este camino.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

What has been an interesting challenge that has made you rethink something about the project?
<\/strong>Entender que crecer no siempre significa hacer m\u00e1s, sino hacer mejor. Hemos tenido que replantear espacios, procesos y hasta la forma de exhibir el producto para que realmente refleje lo que somos. A veces menos es m\u00e1s, y eso tambi\u00e9n aplica para un proyecto creativo.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

What influence, idea, or reference continues to shape the way you work today?
<\/strong>La idea de que todo est\u00e1 en los detalles, m\u00e1s si se trata de comida. Desde una receta hasta c\u00f3mo se ve una vitrina o c\u00f3mo recibe el espacio a alguien que entra por primera vez.<\/p>\n\n\n\n

Nos inspiran mucho las cafeter\u00edas, panader\u00edas y proyectos donde todo parece sencillo, pero detr\u00e1s hay much\u00edsimo trabajo.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

What place, project, or person has inspired you recently and why?
<\/strong>Nos inspiran mucho los proyectos que mezclan gastronom\u00eda, dise\u00f1o y experiencia. Lugares que no solo venden algo, sino que construyen identidad.<\/p>\n\n\n\n

Proyectos como Vulev\u00fa Bakery<\/strong><\/a>, Amaoto<\/strong><\/a>, Bleu<\/strong><\/a> and Mignon<\/strong><\/a>, por mencionar algunos, son negocios que seguimos y aplaudimos por su trabajo y la forma en que hacen las cosas.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

If your space could invite someone to collaborate for a day, who would it be and what would you do together?
<\/strong>We\u2019d invite Gerardo<\/strong><\/a> y a Ricardo<\/strong><\/a> from Amaoto<\/strong><\/a>. Un proyecto que en lo personal he seguido desde hace tiempo y con el que me encantar\u00eda realizar una colaboraci\u00f3n.<\/p>\n\n\n\n

Ser\u00eda una cena de postres, donde los postres sean los protagonistas de la noche.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Is there an object, corner or detail of the place that has a story that few people know?
<\/strong>La mayor\u00eda del equipo. Es el mismo equipo con el que comenzamos hace 7 a\u00f1os en mi casa. M\u00e1s que herramientas de trabajo, son un ba\u00fal de recuerdos de donde todo comenz\u00f3 y el recordatorio de lo lejos que hemos llegado.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

If this project were a city, a book, or a record, which would it be and why?
<\/strong>Podr\u00eda ser Copenhague, porque tiene esa mezcla de est\u00e9tica, calidez, buena gastronom\u00eda, detalles y la idea de que lo simple puede ser extraordinario.<\/p>\n\n\n\n

Y en cuanto a m\u00fasica, sin duda Jungle<\/em> de The Blaze. Transmite cientos de emociones que, al igual que los postres y el caf\u00e9, hacen sentir un apapacho al coraz\u00f3n.<\/p>","protected":false},"excerpt":{"rendered":"

La idea era crear un espacio donde el postre fuera el protagonista, donde los sabores, texturas y aromas que conocemos estuvieran representados de una forma dulce. No busc\u00e1bamos solo vender postres o caf\u00e9; quer\u00edamos que la gente encontrara un lugar c\u00e1lido, cuidado y pensado hasta en los peque\u00f1os detalles.<\/p>","protected":false},"author":8502,"featured_media":214730,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"places","format":"standard","meta":{"_acf_changed":false,"cybocfi_hide_featured_image":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[17851],"tags":[],"class_list":["post-214729","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cafeterias-y-panaderias"],"acf":[],"mb":[],"yoast_head":"\nCanneloni - ERRR MAGAZINE<\/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:\/\/errr-magazine.com\/english\/canneloni\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Canneloni - ERRR MAGAZINE\" \/>\n<meta property=\"og:description\" content=\"La idea era crear un espacio donde el postre fuera el protagonista, donde los sabores, texturas y aromas que conocemos estuvieran representados de una forma dulce. 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