Guillem Lleonart, represents the third generation of a family of bakers. He studied at the pastry school of the Gremio de Pasteleros de Barcelona. His grandfather was the first to open a pastry shop in Sant Celoni, Barcelona. Later his father modernized the Lleonart bakery. Since he was a boy, he has helped his grandfather to make fritters from croissant dough fried in a pan, which he sold during Lent filled with cream. This legacy from his childhood is the precedent for today’s cronuts which Guillem has reinvented in a very personal way.