In the Siete Palmas neighborhood of Las Palmas de Gran Canaria, Verol, a pastry shop, has opened its doors and, in just three months, has captivated local palates. Its star offering is sweet pintaderas, handcrafted with local ingredients such as gofio from the Gáldar mill, bananas, and local apricots.
At the helm of this project is Pablo Rodríguez López, a pastry chef with a distinguished career. Rodríguez López was recognized as the best pastry chef at the GastroCanarias 2017 competition and secured second place in the 2025 edition. These accolades, as he himself recounts, were the definitive push to fully dedicate himself to his passion for pastry.
In addition to pintaderas, another highly requested creation at Verol is a semi-cold rice pudding dessert. Although not originally from Canarian gastronomy, this sweet has been adopted by families on the islands for generations. Rodríguez López uses ingredients like goat yogurt, prickly pear, or fresh raspberries to enhance local Canarian products, while also sourcing high-quality raw materials from outside the archipelago, such as French chocolates and butters for his croissants and puff pastries.
Pablo Rodríguez's culinary journey began in 2009. After completing intermediate and advanced studies, and aiming to differentiate himself, he took online courses and studied in Barcelona, where he gained experience at Jordi Cruz's ABaC restaurant and Yann Duytsche's pastry shop. Subsequently, he continued his self-taught learning, drawing inspiration from French and Barcelonan pastry references such as Jordi Roca, Johan Martín, Gregory Doyen, Cédric Grolet, and Amaury Guichón.
Verol's philosophy is based on using quality raw materials and artisanal preparation. Rodríguez López enjoys experimenting with new flavors and recipes, avoiding routine and constantly seeking variety. Among his latest innovations is a reinterpretation of the three-chocolate cake, which combines dark chocolate sponge cake, milk chocolate cream, and white chocolate mousse with a crunchy touch.
The pastry shop's offerings also include custom-made cakes, with classic options like chocolate or apricot, and modern ones such as larger versions of his semi-cold rice pudding, coffee, or raspberry desserts, including the possibility of ordering a giant pintadera. Pablo Rodríguez emphasizes the importance of balancing sweetness so that the main flavors of each bite, especially acidic ones, maintain their prominence.
