Casa Pasteles Albayzin is a bakery in Albaicin, Granada.
Casa Pasteles on Plaza Larga in Granada is the Albaicin pasteleria with piononos, eclairs and savoury pan y tomate breakfasts in the heart of the old quarter.
Tip: Breakfast queues form before 10:00; the piononos are baked at the obrador on Horno del Moral and arrive fresh each morning.
Address: Plaza Larga 1, 18010 Granada
Horno de Encarnacion on Calle Almona in Granada works the traditional wood-fired horno baking hornazos with chorizo and boiled egg every morning.
Tip: Hornazos sell out by 11:00 on Saturdays; the working-day mollete bag is the safer late-morning order.
Worth the queue: Hornazo with chorizo and boiled egg
Convento de San Bernardo in Granada sells boxed convent sweets through the turn, olive-oil mantecados and yemas de Santa Teresa baked by cloistered nuns.
Tip: Pre-order by phone for Christmas surtido boxes; smaller mantecado packets are walk-in only.
Worth the queue: Mantecados de oliva and yemas de Santa Teresa
Pasteleria Flor de Lis on Calle San Anton in Granada is the modern patisserie working French technique, with macarons, fruit tarts and a viennoiserie counter.
Tip: Closed Mondays; the lemon tart and macarons are the consistent orders, the macarons baked daily.
Worth the queue: Macarons and viennoiserie tarts
Casa Ysla Piononos in Granada is the in-city outpost of the 1897 Santa Fe pasteleria, where Ceferino Isla invented the pionono to honour Pope Pius IX.
Tip: Six-pack of piononos travels well; takeaway is the norm and the cafeteria seats are limited.
Worth the queue: Pionono with cinnamon sponge and caramelised cream
Pasteleria Lopez Mezquita on Reyes Catolicos in Granada has baked hojaldres since 1872, with the Apperley pastel named for English painter George Apperley.
Tip: Closed for the month of August; the front window display rotates by feast day with seasonal specials.
Worth the queue: Apperley pastel and felipes
Minuit Panaderia in Granada is the bakery half of Minuit Pan y Cafe on San Anton, with sourdough loaves and a laminated pastry counter the Granadinos rate.
Tip: The viennoiserie laminates fresh at 09:00; brioche and croissant are the morning order before 12:00.
Worth the queue: Brioche with chocolate and croissant ferme