Obrador Artesano David Ruano is a bakery in Poniente, Córdoba.
Editorially verified August 3, 2026 by Lewis Vaughan, TableJourney editor. Source.
Must order: A telera, or whichever designer loaf is baked for the restaurants that day.
Tip: There is no seating at all, so buy the bread and eat it somewhere else.
Address: Calle Rafael de la Hoz Arderius 12, Córdoba
Mojaelchurro fries organic churros and sopaipas on Corregidor Luis de la Cerda in Córdoba, closing at 13:00 the way a real churrería should.
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.
Worth the queue: Sopaipas
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
