The work of the Toledan confectioner Miguel de Baeza titled Los cuatro libros del arte de la confitería (Four volumes on the art of confectionery), published in 1592, is the earliest print confectionery book in early modern Spain. Although it was printed with royal privilege, little is known about its impact on readership since only two copies have been located until now. However, the analysis of several Catalan manuscript confectionery cookbooks, owned by confectioners, has demonstrated a clear influence of Baeza’s work in different forms including a complete copy of the book or a transcription of selected recipes. Likewise, the introduction of Baeza’s book, an exaltation of the nature of sugar and its qualities, appears translated into Catalan in ten manuscript confectionery manuals. These findings allow reconsidering the role of the written word in the apprenticeship and transmission of technical knowledge among early modern food retailers