EK Bistro bakery ★ 4.4
EK Bistro doubles as a small daily bakery, baking its own brioche, English muffins and cinnamon rolls every morning for the brunch room. A TableJourney pick.
Worth the queue: Brioche cinnamon roll
Kavarna Zvezda's pastry counter on Wolfova works in the old Habsburg city-cafe register, with potica, prekmurska gibanica and house Sacher-style chocolate.
Address: Wolfova ulica 14, 1000 Ljubljana
EK Bistro doubles as a small daily bakery, baking its own brioche, English muffins and cinnamon rolls every morning for the brunch room. A TableJourney pick.
Worth the queue: Brioche cinnamon roll
Pekarna Mauer keeps a Habsburg pastry-shop register on Slovenska cesta, apple strudel and seeded loaves anchoring a daily case popular with office regulars.
Worth the queue: Apple strudel
Le Petit's small French bakery counter on Trg francoske revolucije runs daily butter croissants, baguettes and a Slovenian-French mix of tartes du jour.
Worth the queue: Butter croissant
EK Bistro doubles as a small daily bakery, baking its own brioche, English muffins and cinnamon rolls every morning for the brunch room. A TableJourney pick.
Worth the queue: Brioche cinnamon roll
Pekarna Mauer keeps a Habsburg pastry-shop register on Slovenska cesta, apple strudel and seeded loaves anchoring a daily case popular with office regulars.
Worth the queue: Apple strudel
Andrej Gerzelj has baked Pekarna Osem on Stari trg since 2013 with traceable Slovenian ingredients, sourdough loaves and daily sweet and savoury bakes.
Worth the queue: Sourdough country loaf
Pekarna Vasko bakes the traditional Slovenian range, from the Pohorska gibanica layered cake to pohorska kruh seeded loaf and burek for office mornings.
Worth the queue: Pohorska gibanica
Le Petit's small French bakery counter on Trg francoske revolucije runs daily butter croissants, baguettes and a Slovenian-French mix of tartes du jour.
Worth the queue: Butter croissant
Pekarna Jamnik runs a long-running family bakery on Celovska, with the city's best rye sourdough and a daily seeded loaf in heavy demand from local.
Worth the queue: Rye sourdough