Obrador San Rafael is a bakery in Centro, Córdoba.
Editorially verified August 17, 2026 by Lewis Vaughan, TableJourney editor. Source.
Must 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.
Address: Calle Alfayatas 7, 14003 Córdoba
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
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
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
David Ruano bakes long-fermentation sourdough in Córdoba with no additives, holding two stars from the Ruta Española del Buen Pan for the work.
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.
Worth the queue: Telera cordobesa
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
