Pol Marginedas is one of those chocolate makers forged by passion and a culture of effort. His first stage of learning was at the Chocolate Academy in Barcelona. Although others that were just as stimulating followed, such as his time in Bubó next to Carles Mampel, Patrick Roger’s chocolate factory in Paris, or the Hofmann pastry shop.
In 2023 he achieved the prestigious title of Best Master Chocolatier of Spain (MMACE) and in 2024 he returned to Patrick Roger to work in tandem with the head of production.
