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.
Address: Carrer Major de Sarria 76, 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 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
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 mornings.
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 to 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 croissants.
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
