30 editor picks across Spain.
30 bakeries worth the trip across Spain, editor-ranked by TableJourney. All Spain guides.
Pastisseria Hofmann in Barcelona's Born is Mey Hofmann's bake counter: the mascarpone-filled croissant is the signature, sold by the dozen on weekend.
TipClosed Sunday. The mascarpone-filled croissant sells out by 11:30 on weekends; the apple-vanilla works any time.
Martina de Zuricalday in Bilbao since 1830 is Euskadi's oldest artisanal patisserie, with the bollo suizo the signature bake on Calle Ercilla.
Panic on Calle Conde Duque in Madrid's Malasana is the city's reference sourdough bakery since 2015 by chef Javier Marca, with 24-hour fermented breads.
TipOpen Tue-Sun; closed Monday. Whole loaves (4 to 9 euros) sell out by 13:00; arrive early or order ahead by phone.
Levaduramadre on Carrer de la Pau in Valencia's Ciutat Vella is the flagship Valencia branch of the Madrid sourdough chain, serving wood-fired loaves.
TipWalk-in only; the pan de pueblo sells out by noon on Saturday. Open Sunday morning until 14:30.
Oriol Balaguer in Barcelona's Sant Gervasi is the uphill pastry showroom of the four-time World Pastry Champion: the cruffin and his signature panettone.
TipClosed Monday. The panettone needs to be pre-ordered three days ahead in November-December.
La Pastisseria Barcelona in Barcelona's Eixample is Josep Maria Rodriguez's modernist pastry counter: laminated croissants, Saint Honoré. Booking recommended.
TipClosed Sunday. The Saint Honoré holds best at room temperature; eat within four hours of pickup.
Panadería El Brillante has baked in Córdoba since 1919, its technical director José Roldán named World Baker of the Year by the UIBC in 2025.
OrderThe pastelón cordobés, then a magdalena rolled in sugar.
TipIt supplies bread to some of the best kitchens in the city, so the loaves go early in the morning.
Casa Mira on Carrera de San Jeronimo in Madrid has made the turron de Jijona by hand since 1842, opened by Luis Mira after he moved from Jijona to Madrid.
TipClosed Sundays. Cash preferred. The Christmas-season queue forms in November; turron sold all year, polvorones in autumn. Closed July-August.
Ca'n Joan de s'Aigo has served hot chocolate, ensaïmada and almond ice cream on Carrer de Can Sanç in Palma since the original shop opened in the 1700s.
TipOrder the hot chocolate with an ensaïmada to dunk. That pairing is the whole point of the room.
Fornet de la Soca occupies the old Forn des Teatre on Plaça de Weyler in Palma, where Tomeu Arbona rebuilds Mallorcan recipes from convent archives.
TipStock is baked in small runs and sells out. Go in the morning if you want the coques.
La Vina on Calle 31 de Agosto in San Sebastian is the birthplace of the burnt Basque cheesecake (tarta de queso La Vina), invented by Santiago Rivera in 1990.
TipOrder a wedge at the counter and a glass of Pedro Ximenez. Whole cakes for takeaway need 24 hours notice.
Confiteria La Campana on Calle Sierpes in Seville is the 1885 Modernist patisserie with marble counters, plasterwork ceilings and the city's canonical.
TipThe standing counter at front is fastest for takeaway; the back tables fill at merienda from 18:00.
Bubo in Barcelona's Born is Carles Mampel's modernist pastry counter: the Xabina chocolate mousse cake and the lemon-praline gateau define his style.
TipOpen daily 10:00-21:00. The Xabina by the slice is the easier ask; the whole cake needs 24-hour notice.
Pasteleria Arrese on Gran Via in Bilbao since 1852 is a heritage confectionary, with handmade chocolate palmiers, truffles and classics. At Gran Via 24.
Obrador San Rafael has run in Córdoba since 1918, and El Manolete came out of its founder's collaboration with the bullfighter of the same name.
OrderA Manolete, then a full pastel cordobés in hojaldre and cabello de ángel.
TipThere are four shops in the city; Alfayatas is the one closest to the old quarter.
La Mallorquina on Puerta del Sol in Madrid has sold the napolitana de crema (custard-filled puff pastry) since 1894. Open daily 09:00-21:00.
TipWalk-in only; the counter fills up by 09:30. Cash strongly preferred at the counter. The upstairs cafe takes seated customers.
Antigua Pasteleria del Pozo on Calle del Pozo near Puerta del Sol is Madrid's 1830-founded oldest bakery, run by the heirs of Julian Leal Charle since 1900.
TipClosed weekends. Cash preferred. The hojaldres are the signature; torrijas during Holy Week are the seasonal headline.
Forn Fondo has baked on Carrer de la Unió in Palma since 1911, now run by the fourth generation of the Llull family behind a Modernista shopfront.
TipMore than twenty ensaïmada varieties sit behind the glass. The plain one is the benchmark.
Pasteleria Otaegui's original branch on Narrika in San Sebastian's Old Town has run a counter of Basque pastries since 1886, the pantxineta cream-puff.
TipThe pantxineta is the household name; eat the wedge or take a tin home. Several branches across the city.
Manu Jara Dulceria on Calle Pureza in Seville's Triana is French pastry chef Manu Jara's flagship, with the palmera de chocolate that won Best Palmera.
TipThe Pureza shop is the original; a second location runs inside the Mercado de Triana. The Christmas panettone sells out by mid-December.
Forn Desamparats on Carrer Guillem Sorolla feeds a traditional Moorish wood oven every morning. The smoky-crust hogaza opens before the rest of the city.
Forn Baluard in Barcelona's Barceloneta is Anna Bellsola's Mediterranean bakery: pa de blat, coques, ramats, the canonical seafront forn since 2007.
TipClosed Monday. Get there before 11:00 for the full coca de fuet range; the ramat is the take-home order.
La Catalana has baked on Calle San Pablo in Córdoba since 1890 and still works the same sourdough starter, turning out the city's telera loaf.
OrderA telera, the flat-crowned Córdoba loaf that anchors every bowl of salmorejo.
TipMorning trading only; the shutters come down at 14:30 and it does not open Sunday.
Casa Ysla Piononos in Granada is the in-city outpost of the 1897 Santa Fe pasteleria, where Ceferino Isla invented the pionono to honour Pope Pius IX.
TipSix-pack of piononos travels well; takeaway is the norm and the cafeteria seats are limited.
Pasteleria Lopez Mezquita on Reyes Catolicos in Granada has baked hojaldres since 1872, with the Apperley pastel named for English painter George Apperley.
TipClosed for the month of August; the front window display rotates by feast day with seasonal specials.
Levaduramadre on Calle Lagasca in Madrid's Salamanca is the artisan sourdough bakery chain founded in 2014, with rye, spelt and white sourdoughs.
TipThe Salamanca flagship has a cafe counter. Whole loaves run 5 to 8 euros; the pan de centeno sells out by 13:00.
Horno San Bartolome on Carrer del Duc de Calabria in Valencia is master baker Jesus Machi's flagship oven, with the canonical coca de llanda (a tray-baked.
TipCash preferred. The coca de llanda is best eaten same day; pair with a glass of mistela.
Forn Mistral in Barcelona's Sant Antoni has baked Catalan country breads since 1879 in a stone-floored shop: country loaves, coques and the morning-only.
TipOpen daily from 07:00. The pa de pages country loaf is the order; coca de fuet for lunch picnics.
Turris in Barcelona's Eixample is Xavi Barriga's sourdough chain: long-fermentation loaves, laminated croissants and a daily-bake pizza al taglio.
TipOpen daily. The sourdough sells through by 16:00; queue at 12:00 if you want a whole loaf.
Pasteleria Suiza in Bilbao's Abando runs a long-standing pastry counter on Marques del Puerto, with the bollo de mantequilla, suizos and croissants.
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