Jon Cake: The art of cheesecake in Girona

Jon García, creator of JONCAKE, has revolutionized the world of cheesecakes in Barcelona with his unique and high-quality creations. He has recently opened his first shop in Girona, bringing his culinary vision to a new audience. We talk with him about inspiration, creativity, and how his cakes connect with the city’s active lifestyle

Judit Muñoz: “Jon, tell us briefly how JONCAKE was born and what led you to specialize in cheesecakes?”

Jon García: “JONCAKE was born out of divine inspiration. During the Covid period, when most people in the sector were out of work (myself included), I looked for a way to create something different based on the great cheesecakes that already existed in our country. It really began as a quest for the perfect cheesecake recipe in which the cheese itself would be the real star. The first cakes set the direction: the classic, the four-cheese, the blue cheese, Idiazábal, goat cheese. There’s even a chocolate option for those who don’t like cheese!

JM: What do you think is the key to achieving an unforgettable cheesecake, both in flavor and texture?

JG: A cheesecake has to taste like cheese. So it shouldn’t be eaten cold, and the texture must be creamy but not liquid. If you can drink it through a straw, I wouldn’t call it a cake! Oh, and it must have a crunchy biscuit base.

JM: What motivated you to bring JONCAKE outside Barcelona and open a store in Girona’s Barri Vell?

JG: Girona is a city where I spent an important period of my life while I was doing an internship at El Celler de Can Roca, and it completely captivated me. The current gastronomic moment Girona is experienc-ing makes it the perfect time to set up here and offer our cheesecakes and pastries, together with a coffee space, so locals can enjoy our products.

JM: Your cheesecakes have a very personal touch. What inspires your flavors and presentations?

JG: Our signature is the flavour of the cheese itself. Though lately we’ve been creating many other variations due to high demand in these alternative options. We take inspiration from the cheeses we know, the ones we discover along the way, recommendations… As for the other flavors, they appear naturally—from our own ideas, client suggestions, or current trends.

JM: Do you think your cakes can fit into an active lifestyle?

JG: What’s better than a quality dessert or artisanal sweet on the day you let go of your healthy routine? That’s what they call a “cheat meal”. I think for those who follow a strict diet, it’s important that when they indulge, they enjoy something handmade and of good quality, without preservatives or additives; not something industrial.

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JM: What’s your relationship with the local community? Do you plan to collaborate with other projects or activities in Girona?

JG: We’ve just arrived, but we want to be part of Girona’s community. We want to contribute. Soon we’ll sponsor the Cassa Bike Club Esportiu and launch a charity initiative with the Girona Biomedical Research Institute Dr. Josep Trueta. And we’re planning more projects that are still taking shape.

JM: Is there a special memory or story from JONCAKE’s early days that you remember fondly?

JG: One of the most fun—and toughest—moments was the opening of our first shop. We opened on a Friday. On Saturday, we made our usual number of cakes, and within two hours, everything was sold out. It was only 2 p.m. My wife ran to buy cheese, cream, eggs, etc., while I prepared more cakes. My mother helped in the kitchen, and my father told everyone that in a couple of hours we’d have more. It was chaos, but that’s how we started.