Majer is a bakery in Venice.
Editorially verified May 20, 2026 by Elliot Marsh, TableJourney editor. Source.
Tip: Several branches across the city; the Campo Santa Margherita one stays open latest. The pizzetta veneziana is the lunch move.
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Embark on a bacaro food tour in Venice and savor Spritz, Prosecco, cicchetti, warm dishes, and gelato while discovering local culinary traditions with a guide.
Guided tour · 2h 30m
Taste your way through Venice's bacari culture, crossing the Grand Canal like a local and discovering the neighborhoods where Venetians gather for cicchetti, wine, and...
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Address: Campo Santa Margherita 2856, Dorsoduro, 30123 Venezia VE, Venice
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.
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.
