Jordi Butron and Xano Saguer are the founding partners of Espaisucre, the only school restaurant dessert in the world. They are great specialist in their discipline, and scholars of authentic flavors.

Jordi Butron completed his graduate studies in Teaching as well as studies at the School of Restaurants and Hotels in Barcelona. He acquired learning experience at Pastry Escribà Barcelona. Early in his career he did multiple culinary internships in restaurants such as the Reno restaurants in Barcelona, ​​Hotel Crillon in Paris (2 * Michelin), Pierre Gagnaire restaurant in Paris (3 * Michelin), El Bulli in Roses (3 * Michelin) and Michel Bras in Laguiole restaurant (3 Michelin star). He was head pastry chef at Catalonia Pavilion at EXPO 92, as well as El Dorado Petit Barcelona and for 6 years in the restaurant Jean Luc Figueras in Barcelona (1 * Michelin). Among the many awards received include the 1998 Award for best pastry chef in Spain and in 2006 the National Gastronomy Prize for the best baker-pastissier in Spain.

Xano Saguer studied at the Barcelona Guild School of Pastry, expanding his training and work experience with Philippe Bertrand. He has been head of pastry at the Hotel Peninsular and Girona Peralada Castle, among others. In 2003 wins the Spanish pre-selection of the category "piece of chocolate" and reward "Team revelation" in the Pastry World Cup 2003.

Since 2007 Jordi and Xano organize from their School Espaisucre the first and only worldwide competition for restaurant desserts: The best dessert of restaurant, positioning our gastronomy as the driving force of this discipline.