Daniel Ramos

Owner of Cremita (Chiclana de la Frontera, Cádiz, Spain)

Travel aroused his curiosity and his passion for bread, and thanks to this he was able to pass on his knowledge to his native town, Chiclana.

This was when he discovered certain key aspects of expert breadmaking, such as the use of starter dough, natural cultivation, fermentations and the importance of temperature.

Quality, respect and caring for the product and the raw materials are the maximums of the young man from Chiclana in this challenge, reaching many of Andalusia's finest restaurants - Ángel León's Aponiente, Juanlu Fernández's Lú Cocina y Alma and also Mantúa run by Israel Ramos, El Campero, El Faro de Cádiz and Los Marinos José.

His most noteworthy feature is the originality of the creations - bread with Chiclana cold meats such as spicy chorizo, horse mackerel, "butifarra" and "morcilla" sausage. Some of the most original are made with mussels, cockles, "chimichurri" marinade, pumpkin, batata, tomato and basil, roasted peppers, tomato, sunflower seeds and cheese, chocolate and beer, butter and chocolate, and a wide range of baguettes.

Daniel Ramos started out in the pastrymaking trade at a very early age, and at first his career was mostly stints with leading hotel chains. It was thanks to these beginnings that he was able to open a small pastry outlet in Chiclana, from which La Cremita emerged.