Pasteleria Flor de Lis is a bakery in Centro Sagrario, Granada.
Editorially verified June 2, 2026 by Elliot Marsh, TableJourney editor. Source.
Tip: Closed Mondays; the lemon tart and macarons are the consistent orders, the macarons baked daily.
Guided tour · 9 hours
Take a small-group tour to Gorafe Desert, a place where geology has conditioned the life and culture of locals. Enjoy the delicious local gastronomy.
Private tour · 3 hours
Immerse yourself in an authentic gastronomic experience with a private guide that allows you to savor the best traditional food of Granada.
Private tour · 5 hours
Discover the Sierra Nevada on a private day trip from Granada. Explore the trails, forests, and groves around the summit, and enjoy a guided introduction to the region.
Address: Calle San Anton 38, 18005 Granada
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.
Worth the queuePionono with cinnamon sponge and caramelised cream
TipSix-pack of piononos travels well; takeaway is the norm and the cafeteria seats are limited.
Pasteleria Lopez Mezquita on Reyes Catolicos in Granada has baked hojaldres since 1872, with the Apperley pastel named for English painter George Apperley.
Worth the queueApperley pastel and felipes
TipClosed for the month of August; the front window display rotates by feast day with seasonal specials.
Panaderia Maria on Calle Mesones in Granada is the locals favourite for molletes antequeranos, sweet pan de leche and the working-day mid-morning bread queue.
Worth the queueMollete antequerano with olive oil and tomato
TipCash preferred; the queue moves fast and the mollete with olive oil is the canonical desayuno order.
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.
Worth the queuePionono with cinnamon sponge and caramelised cream
TipSix-pack of piononos travels well; takeaway is the norm and the cafeteria seats are limited.
Pasteleria Lopez Mezquita on Reyes Catolicos in Granada has baked hojaldres since 1872, with the Apperley pastel named for English painter George Apperley.
Worth the queueApperley pastel and felipes
TipClosed for the month of August; the front window display rotates by feast day with seasonal specials.
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.
Worth the queueBrioche with chocolate and croissant ferme
TipThe viennoiserie laminates fresh at 09:00; brioche and croissant are the morning order before 12:00.
Panaderia Maria on Calle Mesones in Granada is the locals favourite for molletes antequeranos, sweet pan de leche and the working-day mid-morning bread queue.
Worth the queueMollete antequerano with olive oil and tomato
TipCash preferred; the queue moves fast and the mollete with olive oil is the canonical desayuno order.
Casa Ysla Piononos Beiro in Granada is the second-oldest branch of the 1897 Santa Fe pasteleria, next to the Caleta courts on Avenida de la Constitucion.
Worth the queuePionono with rum syrup and caramelised cream
TipQuieter than the Centro branch; the Beiro counter has the largest seasonal pastel selection.
Panaderia Luque on Cuesta del Progreso in Granada is the Realejo neighbourhood panaderia for Twelfth Night roscones and the citys best Christmas mantecados.
Worth the queueRoscon de reyes with marzipan and candied fruit
TipSeasonal: roscones de reyes come out late December; the rest of the year run a steady pan basket.
