Antigua Pasteleria del Pozo is a bakery in Centro, Madrid.
Editorially verified May 31, 2026 by Elliot Marsh, TableJourney editor. Source.
Tip: Closed weekends. Cash preferred. The hojaldres are the signature; torrijas during Holy Week are the seasonal headline.
2 hours
Learn about the different types of oysters found in Spain and how to open and prepare them in a workshop. Taste oysters paired with sparkling wines and cavas.
2h 30m
Learn to cook an authentic Spanish paella in a professional kitchen while enjoying homemade sangria, traditional tapas and the guidance of an award-winning chef.
2 hours
Learn how to make a traditional Basque cheesecake in a hands-on class in Madrid. Sip on a glass of cava or champagne, master the techniques, and enjoy a wine pairing w...
Address: Calle del Pozo 6, 28012 Madrid
Horno de San Onofre in Madrid's Gran Via is the 1972-founded panaderia and pasteleria with the canonical rosquillas de San Isidro (May festival ring.
Worth the queueRosquillas de San Isidro
TipClosed Sundays. The rosquillas de San Isidro (10 euros per box) appear from late April to early June.
Horno de la Santiaguesa on Calle Mayor in Madrid is the 1893-founded confiteria with the tarta de Santiago (Galician almond cake) and a daily-changing fresh.
Worth the queueTarta de Santiago
TipClosed Sundays. The tarta de Santiago whole (15 euros) or by slice (3.50 euros) is the headline.
La Mallorquina on Puerta del Sol in Madrid has sold the napolitana de crema (custard-filled puff pastry) since 1894. Open daily 09:00-21:00.
Worth the queueNapolitana de crema
TipWalk-in only; the counter fills up by 09:30. Cash strongly preferred at the counter. The upstairs cafe takes seated customers.
Casa Mira on Carrera de San Jeronimo in Madrid has made the turron de Jijona by hand since 1842, opened by Luis Mira after he moved from Jijona to Madrid.
Worth the queueTurron de Jijona
TipClosed Sundays. Cash preferred. The Christmas-season queue forms in November; turron sold all year, polvorones in autumn. Closed July-August.
Horno de San Onofre in Madrid's Gran Via is the 1972-founded panaderia and pasteleria with the canonical rosquillas de San Isidro (May festival ring.
Worth the queueRosquillas de San Isidro
TipClosed Sundays. The rosquillas de San Isidro (10 euros per box) appear from late April to early June.
El Pan de la Tia Javiera in Madrid's Lavapies is the artisan bakery since 2014, with sourdough breads, traditional Manchego pan rustico and a daily-changing.
Worth the queuePan rustico
TipClosed Sundays. Whole loaves run 4 to 7 euros; the focaccia (3 euros per slice) sells out by 14:00.
Celicioso in Madrid's Chueca is the city's reference 100 percent gluten-free bakery since 2012, with celiac-certified breads, pastries and a small cafe carte.
Worth the queueGluten-free chocolate cake
TipOpen daily. The gluten-free chocolate cake (5 euros per slice) and the croissant alternative are the headlines.
Horno de la Santiaguesa on Calle Mayor in Madrid is the 1893-founded confiteria with the tarta de Santiago (Galician almond cake) and a daily-changing fresh.
Worth the queueTarta de Santiago
TipClosed Sundays. The tarta de Santiago whole (15 euros) or by slice (3.50 euros) is the headline.
La Mallorquina on Puerta del Sol in Madrid has sold the napolitana de crema (custard-filled puff pastry) since 1894. Open daily 09:00-21:00.
Worth the queueNapolitana de crema
TipWalk-in only; the counter fills up by 09:30. Cash strongly preferred at the counter. The upstairs cafe takes seated customers.
Casa Mira on Carrera de San Jeronimo in Madrid has made the turron de Jijona by hand since 1842, opened by Luis Mira after he moved from Jijona to Madrid.
Worth the queueTurron de Jijona
TipClosed Sundays. Cash preferred. The Christmas-season queue forms in November; turron sold all year, polvorones in autumn. Closed July-August.
