Pasticceria Battistini is a bakery in San Lazzaro, Parma.
Editorially verified August 27, 2026 by Lewis Vaughan, TableJourney editor. Source.
Tip: The frollini biscuits travel well; the cannoncini do not, so eat those at the bar with the second coffee.
Address: Via Montebello 84/B, 43123 Parma
Pasticceria Bombe layers millefoglie allo chantilly and modern cakes on Via Emilia Est, one of the counters young Parma queues for at weekend breakfast.
Tip: The Farini branch covers the centre, but the Via Emilia Est mother shop holds the full cake cabinet and the calmer tables.
Worth the queue: Millefoglie allo chantilly
Pasticceria D'Azeglio anchors the Oltretorrente's main street in Parma with puff-pastry pizzette, lemon tarts and fruit pastries stacked behind glass.
Tip: The pizzette di sfoglia are the university crowd's walking snack; buy a bag before strolling Via D'Azeglio toward Parco Ducale.
Worth the queue: Pizzette di sfoglia
Pasticceria Sole follows the calendar in Parma's Cittadella quarter: maritozzi, grape focaccia in vintage season and pandoro when the frosts come.
Tip: Ask what is seasonal rather than ordering from habit; the counter changes with the farm calendar more than any other pastry shop in Parma.
Worth the queue: Maritozzi and seasonal grape focaccia
Pasticceria Provinciali traces its laboratory to 1902 and grew with Parma itself, the pastry name the UNESCO gastronomy city still sends visitors to first.
Tip: Order the mixed mignon tray; it is the shortest tour of a century of Parma pastry-making in a single box.
Worth the queue: Classic mignon tray
Pasticceria Bombe layers millefoglie allo chantilly and modern cakes on Via Emilia Est, one of the counters young Parma queues for at weekend breakfast.
Tip: The Farini branch covers the centre, but the Via Emilia Est mother shop holds the full cake cabinet and the calmer tables.
Worth the queue: Millefoglie allo chantilly
Latteria 61 La Briosciaia laminates its mornings away on Borgo Tommasini in Parma, a small-batch brioche counter that sells out before lunch most days.
Tip: It is brioche or nothing: come before 11:00 and pair the pain au chocolat with Ombre Rosse's street for a proper centro morning.
Worth the queue: Pain au chocolat
Panificio Zaccarini has run its ovens at Vigatto on Parma's southern edge since 1953; ParmaToday ranks its Roman focaccia among the city's best bakes.
Tip: The focaccia romana comes in rotating versions; mid-morning is the safest window before the local lunch trade strips the counter.
Worth the queue: Focaccia alla romana
