Mojaelchurro is a bakery in Juderia, Córdoba.
Editorially verified August 3, 2026 by Lewis Vaughan, TableJourney editor. Source.
Must order: Sopaipas, the flatter Andalusian fried dough, rather than the churros.
Tip: It shuts at 13:00, so this is a first-thing stop and never an afternoon one.
Address: Calle Corregidor Luis de la Cerda 43, 14003 Córdoba
Churrería Victoria fries jeringos on Avenida Doctor Fleming in Córdoba and is one of the few in the city that reopens for the afternoon merienda.
Order: Jeringos with a cup of thick chocolate, morning or merienda.
Tip: Weekends are mornings only; the 17:00 to 20:00 merienda service runs Monday to Friday.
Worth the queue: Jeringos with chocolate
Panadería El Brillante has baked in Córdoba since 1919, its technical director José Roldán named World Baker of the Year by the UIBC in 2025.
Order: The pastelón cordobés, then a magdalena rolled in sugar.
Tip: It supplies bread to some of the best kitchens in the city, so the loaves go early in the morning.
Worth the queue: Pastelón cordobés
Obrador San Rafael has run in Córdoba since 1918, and El Manolete came out of its founder's collaboration with the bullfighter of the same name.
Order: A Manolete, then a full pastel cordobés in hojaldre and cabello de ángel.
Tip: There are four shops in the city; Alfayatas is the one closest to the old quarter.
Worth the queue: El Manolete
Pastelerías Roldán keeps fourteen cafeterias across Córdoba, with the Gran Capitán counter selling pastelón cordobés and manoletes from 07:30.
Order: The pastelón cordobés, which has its own page on the operator's site.
Tip: The Amargacena obrador supplies every branch but is an industrial unit, not a shop you can visit.
Worth the queue: Pastelón cordobés
La Catalana has baked on Calle San Pablo in Córdoba since 1890 and still works the same sourdough starter, turning out the city's telera loaf.
Order: A telera, the flat-crowned Córdoba loaf that anchors every bowl of salmorejo.
Tip: Morning trading only; the shutters come down at 14:30 and it does not open Sunday.
Worth the queue: Telera cordobesa
Pastelería Savoy has worked in Córdoba since 1969, founded by a third-generation pastry chef and still turning out the classic pastel cordobés.
Order: The pastel cordobés, hojaldre and cabello de ángel, nothing else needed.
Tip: Production moved to a Lope de Rueda obrador in 1982; Maestro Priego López is the shop you want.
Worth the queue: Pastel cordobés
