Bubo is a bakery in Born, Barcelona.
Editorially verified May 19, 2026 by Elliot Marsh, TableJourney editor. Source.
Tip: Open daily 10:00-21:00. The Xabina by the slice is the easier ask; the whole cake needs 24-hour notice.
Guided tour · 2.5 hours
Discover Barcelona’s hidden vegetarian food scene with tapas, pintxos, churros, and local drinks while exploring the Gothic Quarter and El Born with a local foodie guide.
Guided tour · 3 hours
Explore Barcelona’s El Born with me! Enjoy local plant-based dishes, discover hidden gems, and dive into the culture of this lively neighborhood. Perfect for food love...
Guided tour · 2h 30m
Go on a gastronomic journey through two of Barcelona’s most dynamic neighbourhoods, experience Catalan culture and tradition, and savour the flavours of 9 Spanish tapa...
Address: Carrer de les Caputxes 10, 08003 Barcelona
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.
