El Carbayón Original by Camilo de Blas is a traditional pastry from Oviedo and one of the most recognizable symbols of the city’s confectionery heritage. It was first created in 1924 in this pastry shop for a local fair and has since become a defining product of the brand.

The pastry is made from puff pastry filled with a rich mixture of ground almonds, sugar, and eggs, finished with a light syrup and glaze that give it its characteristic appearance. The production involves several stages, including preparing and baking the pastry, filling it, and applying the final coating, with careful control of texture to achieve a balance between a crisp outer layer and a soft, moist interior.

The flavor is dominated by almond notes, supported by moderate sweetness and subtle aromatic tones developed during baking and syrup infusion. Its structure is layered, combining the flaky pastry with a dense almond filling.

El Carbayón is typically consumed as an individual dessert or served with coffee, and due to its origin and history, it holds the status of a regional specialty rather than a standard pastry product. Its form and stability also allow for packaging and wider distribution without significant loss of quality, reinforcing its role as a representative product of Oviedo’s gastronomic identity.