Escriba is a bakery in Eixample, Barcelona.
Editorially verified May 19, 2026 by Elliot Marsh, TableJourney editor. Source.
Tip: Open daily. The chocolate Easter eggs are a March order; the Mona de Pascua is the Holy Week pick.
Guided tour · 3 hours
Food Lover Tour Explores Barcelona the local way, after dark, one bar at a time. This evening tapas crawl is all about great food and the stories behind the bars where...
Day trip · 10 hours
Welcome to a unique experience in the heart of Priorat, a region with some of Spain's most outstanding red wines. The only one classified under the DOC label near Barcelona.
Private tour · 5 hours
Combine a visit to the Sagrada Familia with a full tasting of the best Spanish gastronomy, paired with traditional drinks from the region. Enjoy skip-the-line entrance...
Address: Gran Via de les Corts Catalanes 546, 08011 Barcelona
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.
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.
