In this artisan bakery in the Tirso de Molina market (Madrid), next to the Puerta del Ángel, these are the days of roscones. The Neapolitan Domenico Rosso and Javier Morano (master baker with more than 30 years of experience) have been finalists in the contest for the best roscón this year with a bun tasty and with a natural sponginess, without additives, which has at least 48 hours of work.