Panadería El Brillante is a bakery in El Brillante, Córdoba.
Editorially verified August 3, 2026 by Lewis Vaughan, TableJourney editor. Source.
Must 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.
Address: Avenida de la Arruzafa 7, 14012 Córdoba
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
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
