A family-run confectionery in La Orotava has been serving traditional cakes and pastries for more than 100 years, making it the oldest dulcería in the Canary Islands. Founded in 1916, Casa Egon remains one of the best places to sample classic treats in the north of Tenerife.

The business was established by German pastry chef Egon Alfred Wende Bard, whose journey to Africa was unexpectedly interrupted by the First World War. After spending time in Santa Cruz and La Laguna, he settled in La Orotava, where he opened a small bakery that officially became the Taoro Confectionery and Café in December 1916.

The shop originally operated from the corner of La Quinta and Tomás Zerolo streets before moving to its current home on Calle León in 1925. It has remained there ever since, trading from an 18th-century building that has become a familiar landmark in the town's historic centre.

Casa Egon has been in the same family for generations. After Egon's death, the business was continued by members of his wife's family, with each generation carefully preserving the recipes and traditions that made the confectionery famous.

Today, the fourth generation continues to run the business, keeping changes to a minimum while maintaining the character that has attracted loyal customers for decades.

Among its most popular specialities are its famous mille-feuille pastries, made with flaky pastry, egg yolk cream and apricot jam. Traditional egg yolk rings and handmade biscuits are also favourites, with many customers travelling specifically to buy them.

Unlike many historic businesses that have reinvented themselves, Casa Egon has stayed true to its roots. Its traditional recipes, classic interior and long family history have helped make it an important part of La Orotava's identity.

For visitors exploring the town's cobbled streets and historic buildings, the confectionery offers more than just a sweet treat. It provides a taste of Tenerife's heritage and a chance to experience one of the island's longest-running family businesses.

If you're visiting the north of Tenerife, arriving early is recommended, as some of Casa Egon's most popular pastries often sell out before the end of the day.