The counters in Barcelona worth queuing for: bread, pastry, and the morning ritual.
Bakery counters in Barcelona worth queuing for: levain breads, laminated pastry, regional bakes and the morning ritual.
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.
Worth the queueMascarpone-filled croissant
TipClosed Sunday. The mascarpone-filled croissant sells out by 11:30 on weekends; the apple-vanilla works any time.
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.
Worth the queueXabina chocolate mousse cake
TipOpen daily 10:00-21:00. The Xabina by the slice is the easier ask; the whole cake needs 24-hour notice.
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.
Worth the queueCruffin
TipClosed Monday. The panettone needs to be pre-ordered three days ahead in November-December.
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.
Worth the queueCoca de fuet
TipOpen daily from 07:00. The pa de pages country loaf is the order; coca de fuet for lunch picnics.
La Pastisseria Barcelona in Barcelona's Eixample is Josep Maria Rodriguez's modernist pastry counter: laminated croissants, Saint Honoré. Booking recommended.
Worth the queueSaint Honore
TipClosed Sunday. The Saint Honoré holds best at room temperature; eat within four hours of pickup.
Forn Baluard in Barcelona's Barceloneta is Anna Bellsola's Mediterranean bakery: pa de blat, coques, ramats, the canonical seafront forn since 2007.
Worth the queueCoca de fuet and ramat
TipClosed Monday. Get there before 11:00 for the full coca de fuet range; the ramat is the take-home order.
Turris in Barcelona's Eixample is Xavi Barriga's sourdough chain: long-fermentation loaves, laminated croissants and a daily-bake pizza al taglio.
Worth the queueSourdough loaf
TipOpen daily. The sourdough sells through by 16:00; queue at 12:00 if you want a whole loaf.
Escriba in Barcelona's Eixample is the four-generation Escriba family bakery: chocolate Easter eggs, modernist gateaux, and the kiosk on the Rambla.
Worth the queueChocolate Easter egg
TipOpen daily. The chocolate Easter eggs are a March order; the Mona de Pascua is the Holy Week pick.
Panes Creativos in Barcelona's Sant Antoni is Daniel Jorda's artisan-sourdough bakery: sculpted bread, long-fermentation loaves, and the Barcelona-Bread.
Worth the queueSculpted bread
TipClosed Sunday and Monday. The sculpted breads are the centerpiece; pre-order for a dinner party.
Pastisseria Foix de Sarria in Barcelona's Sarria has run since 1886, once run by Catalan poet J V Foix: the petxines shells and turron de crema.
Worth the queuePetxines and turron de crema
TipOpen daily. The petxines are an any-time order; the turron de crema is the Christmas pick. Pre-order whole cakes 48 hours ahead.
Lukumas in Barcelona's Sant Antoni is the brioche-doughnut counter the city pivoted on in 2018: pistachio, dulce de leche, chocolate-and-honey rotating.
Worth the queuePistachio doughnut
TipOpen daily. The pistachio sells through by 11:30 on weekends; the chocolate-honey flavour is the standard pick.
Pastisseria Montserrat in Barcelona's Gracia is the corner-bakery on Travessera de Gracia: stuffed croissants with cheese or chocolate, Catalan sweets.
Worth the queueStuffed croissants and Catalan sweets
TipOpen daily from 07:30. The cheese-stuffed croissant is the morning order; Catalan classics like panellets in the All Saints Day window.
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