Panes Creativos is a bakery in Sant Antoni, Barcelona.
Panes Creativos in Barcelona's Sant Antoni is Daniel Jorda's artisan-sourdough bakery: sculpted bread, long-fermentation loaves, and the Barcelona-Bread.
Editorially verified May 19, 2026 by Lewis Vaughan, TableJourney editor. Source.
Tip: Closed Sunday and Monday. The sculpted breads are the centerpiece; pre-order for a dinner party.
Address: Carrer del Comte d'Urgell 38, 08011 Barcelona
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 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.
Worth the queue: Petxines and turron de crema
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
