Forn Baluard in Barcelona's Barceloneta is Anna Bellsola's Mediterranean bakery: pa de blat, coques, ramats, the canonical seafront forn since 2007.
Tip: Closed Monday. Get there before 11:00 for the full coca de fuet range; the ramat is the take-home order.
Address: Carrer del Baluard 38, 08003 Barcelona
Turris in Barcelona's Eixample is Xavi Barriga's sourdough chain: long-fermentation loaves, laminated croissants and a daily-bake pizza al taglio at lunchtime.
Tip: Open daily. The sourdough sells through by 16:00; queue at 12:00 if you want a whole loaf.
Worth the queue: Sourdough loaf
Escriba in Barcelona's Eixample is the four-generation Escriba family bakery: chocolate Easter eggs, modernist gateaux, and the kiosk on the Rambla since 1820.
Tip: Open daily. The chocolate Easter eggs are a March order; the Mona de Pascua is the Holy Week pick.
Worth the queue: Chocolate Easter egg
Panes Creativos in Barcelona's Sant Antoni is Daniel Jorda's artisan-sourdough bakery: sculpted bread, long-fermentation loaves, and the Barcelona-Bread champion title twice over.
Tip: Closed Sunday and Monday. The sculpted breads are the centerpiece; pre-order for a dinner party.
Worth the queue: Sculpted bread
Pastisseria Canal in Barcelona's Sarria has run since 1888 with the same family: mona de Pascua, panellets in autumn, traditional Catalan pastry on a quiet Sarria street.
Tip: Closed Monday. The panellets are the All Saints Day pick; pre-order a week ahead.
Worth the queue: Mona de Pascua
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 weekly.
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
El Postre de Pere in Barcelona's Gracia is the family-run Catalan country-bakery: carquinyolis almond biscuits, mel i mato, traditional weekly bakes.
Tip: Closed Sunday and Monday. The carquinyolis go best with sweet wine; the mel i mato in summer.
Worth the queue: Carquinyolis biscuits
