The counters in Venice worth queuing for: bread, pastry, and the morning ritual.
Bakery counters in Venice worth queuing for: levain breads, laminated pastry, regional bakes and the morning ritual.
Pasticceria Tonolo on Calle San Pantalon in Venice's Dorsoduro has run since 1886, the city's benchmark patisserie for focaccia veneziana and Carnevale.
Worth the queueFocaccia veneziana with 30-hour leavening
TipOpen 07:30; the morning queue clears by 09:00. The focaccia veneziana is best the same day it's baked. Cash preferred.
Pasticceria Rizzardini on Campiello dei Meloni near Campo San Polo has baked since 1742, a tiny corner room with acqua alta marks by the door.
Worth the queueDogi (amaretto cookies), bussolai biscuits
TipThe chocolate-marzipan moro and the bussolai biscuits travel well. During Carnevale, queue for the frittelle and the chiacchiere.
Pasticceria Rosa Salva on Calle Fiubera in San Marco has run for almost 150 years, the Venetian benchmark for baba and the cream-filled brioche col cremor.
Worth the queueBaba al rum, frittelle in carnival
TipThree branches in Venice. The Campo Santi Giovanni e Paolo branch has more seating; this one is faster for a counter espresso.
Pasticceria Dal Mas on Lista di Spagna in Venice's Cannaregio near Santa Lucia station is the historic Cannaregio patisserie, with house-made chocolates next.
Worth the queueBussolai, zaeti, pan dei dogi
TipThe pan dei dogi (Doges' bread) and the chocolate spreads travel home well. Open 07:00 daily, best for an espresso-and-bussolai stop before the train.
Panificio Volpe Giovanni in Venice's Jewish Ghetto on Calle del Ghetto Vecchio is the family kosher bakery since the 1950s, with azzime dolci.
Worth the queueAzzime dolci, kosher bagels
TipCash only. Closed Saturday for Shabbat (Sun open 08:30-12:30 instead). Challah on Friday morning; arrive by 11:00.
Majer on Campo Santa Margherita in Dorsoduro is the modern Venetian bakery-chain branch, with morning bread, panini, pastries and one of the cheapest.
Worth the queuePan brioche, pizzetta veneziana
TipSeveral branches across the city; the Campo Santa Margherita one stays open latest. The pizzetta veneziana is the lunch move.
Pasticceria Marchini Time on Campo San Luca near Rialto is the local breakfast bakery the lunch-break crowd queues at, the canonical brioche col cremor.
Worth the queueBrioche col cremor, sfogliatelle
TipThe lunch-time tramezzini turn out fresh from 11:00. Espresso plus cornetto runs €3 at the counter.
Panificio Crosera on Calle Crosera in Venice's Dorsoduro is the student-quarter bakery for daily Venetian bread and pizza al taglio sold by weight.
Worth the queuePane di Altamura, pizza bianca
TipClosed Sundays. Walk-in for the morning bread or the takeaway pizza slice; closes for the riposo 13:30-16:00.
Rosa Salva on Campo Santi Giovanni e Paolo in Venice's Castello is the larger of the Rosa Salva branches, open Sundays for the post-mass espresso crowd.
Worth the queueBaba al rhum, frittelle
TipSundays only this branch is open. Outdoor tables on the campo face the equestrian statue of Bartolomeo Colleoni.
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