Pastisseria Foix de Sarria is a bakery in Sarria, Barcelona.
Editorially verified May 31, 2026 by Elliot Marsh, TableJourney editor. Source.
Tip: Open daily. The petxines are an any-time order; the turron de crema is the Christmas pick. Pre-order whole cakes 48 hours ahead.
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: Carrer Major de Sarria 57, 08017 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.
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.
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.
