Panaderia La Saltena ★ 4.4
Panaderia La Saltena in Guadalajara is the Prados Providencia bakery on Manuel Acuna 3052, a since-1994 Tapatio favourite for pan dulce and empanadas.
Worth the queue: Empanada (seasonal flavors)
Saint Michel Providencia is a bakery in Providencia, Guadalajara.
Saint Michel in Guadalajara is the Providencia patisserie on Nueva Escocia 1482, a daily-baguette and macaron counter famed for raspberry eclairs.
Address: Calle Nueva Escocia 1482, Providencia 4a Seccion, 44639 Guadalajara, Jalisco
Panaderia La Saltena in Guadalajara is the Prados Providencia bakery on Manuel Acuna 3052, a since-1994 Tapatio favourite for pan dulce and empanadas.
Worth the queue: Empanada (seasonal flavors)
Karmele in Guadalajara is the Arcos Vallarta bakery on Morelos 2279A, a Berkeley-style room famed for masa madre crust and the chocolate Karmelito.
Worth the queue: Karmelito (chocolate pastry)
Masa Madre in Guadalajara is the Providencia sourdough lab on Ottawa 1301, Leticia Vilchis' 30-year starter using Michoacan and Oaxaca heritage flours.
Worth the queue: Pan de melaza (molasses sourdough)
Boulangerie Central in Guadalajara is the Ladron de Guevara French bakery on Morelos 1984, a small-boulangerie-turned-restaurant famed for walnut bread.
Worth the queue: Chocolate French toast
Banetto in Guadalajara is the Ladron de Guevara boutique bakery on Justo Sierra 2117, a masa-madre and corn-fermentation room with Argentine alfajores.
Worth the queue: Alfajor
Panaderia La Saltena in Guadalajara is the Prados Providencia bakery on Manuel Acuna 3052, a since-1994 Tapatio favourite for pan dulce and empanadas.
Worth the queue: Empanada (seasonal flavors)
Panaderia Las Monjas in Tlaquepaque is the Calle Independencia convent-style bakery, a San Pedro favourite for bunuelos, conchas and traditional dulces.
Worth the queue: Bunuelos
Karmele in Guadalajara is the Arcos Vallarta bakery on Morelos 2279A, a Berkeley-style room famed for masa madre crust and the chocolate Karmelito.
Worth the queue: Karmelito (chocolate pastry)
Masa Madre in Guadalajara is the Providencia sourdough lab on Ottawa 1301, Leticia Vilchis' 30-year starter using Michoacan and Oaxaca heritage flours.
Worth the queue: Pan de melaza (molasses sourdough)
Boulangerie Central in Guadalajara is the Ladron de Guevara French bakery on Morelos 1984, a small-boulangerie-turned-restaurant famed for walnut bread.
Worth the queue: Chocolate French toast