El Pan de la Tia Javiera is a bakery in Lavapies, Madrid.
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.
Editorially verified May 19, 2026 by Lewis Vaughan, TableJourney editor. Source.
Tip: Closed Sundays. Whole loaves run 4 to 7 euros; the focaccia (3 euros per slice) sells out by 14:00.
Address: Calle del Olivar 8, 28012 Madrid
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.
Tip: Open daily. The gluten-free chocolate cake (5 euros per slice) and the croissant alternative are the headlines.
Worth the queue: Gluten-free chocolate cake
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.
Tip: Closed Sundays. The tarta de Santiago whole (15 euros) or by slice (3.50 euros) is the headline.
Worth the queue: Tarta de Santiago
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.
Tip: Walk-in only; the counter fills up by 09:30. Cash strongly preferred at the counter. The upstairs cafe takes seated customers.
Worth the queue: Napolitana de crema
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.
Tip: Closed Sundays. Cash preferred. The Christmas-season queue forms in November; turron sold all year, polvorones in autumn. Closed July-August.
Worth the queue: Turron de Jijona
Viena Capellanes in Madrid is the 1873-founded confiteria that gave the capellan pastry its name. Located in Centro. Open daily 08:00-21:00.
Tip: Open daily. The capellan pastry (1.80 euros) is the morning-coffee headline; the emparedados de jamon for take-away lunch.
Worth the queue: Capellan (Madrid pastry)
Panic on Calle Conde Duque in Madrid's Malasana is the city's reference sourdough bakery since 2015 by chef Javier Marca, with 24-hour fermented breads.
Tip: Open Tue-Sun; closed Monday. Whole loaves (4 to 9 euros) sell out by 13:00; arrive early or order ahead by phone.
Worth the queue: Pan de masa madre
