Pastisseria Foix de Sarria is a bakery in Sarria, Barcelona.
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.
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.
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.
Tip: Closed Monday. The panettone needs to be pre-ordered three days ahead in November-December.
Worth the queue: Cruffin
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.
Tip: Open daily. The pistachio sells through by 11:30 on weekends; the chocolate-honey flavour is the standard pick.
Worth the queue: Pistachio doughnut
Pastisseria Montserrat in Barcelona's Gracia is the corner-bakery on Travessera de Gracia: stuffed croissants with cheese or chocolate, Catalan sweets.
Tip: Open daily from 07:30. The cheese-stuffed croissant is the morning order; Catalan classics like panellets in the All Saints Day window.
Worth the queue: Stuffed croissants and Catalan sweets
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.
Tip: Closed Sunday. The mascarpone-filled croissant sells out by 11:30 on weekends; the apple-vanilla works any time.
Worth the queue: Mascarpone-filled croissant
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.
Tip: Open daily 10:00-21:00. The Xabina by the slice is the easier ask; the whole cake needs 24-hour notice.
Worth the queue: Xabina chocolate mousse cake
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.
Tip: Closed Monday. The panettone needs to be pre-ordered three days ahead in November-December.
Worth the queue: Cruffin
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.
Tip: Open daily from 07:00. The pa de pages country loaf is the order; coca de fuet for lunch picnics.
Worth the queue: Coca de fuet
