Horno de la Santiaguesa is a bakery in Centro, Madrid.
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.
Editorially verified May 19, 2026 by Lewis Vaughan, TableJourney editor. Source.
Tip: Closed Sundays. The tarta de Santiago whole (15 euros) or by slice (3.50 euros) is the headline.
Address: Calle Mayor 73, 28013 Madrid
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)
Confiteria La Campana off Plaza Mayor in Madrid is the original bocadillo de calamares counter since 1956, with the squid rings fried in a small kitchen.
Tip: Walk-in only; counter open daily until late. Cash preferred. The bocadillo (5 euros) is the only headline order.
Worth the queue: Bocadillo de calamares
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
Levaduramadre on Calle Lagasca in Madrid's Salamanca is the artisan sourdough bakery chain founded in 2014, with rye, spelt and white sourdoughs.
Tip: The Salamanca flagship has a cafe counter. Whole loaves run 5 to 8 euros; the pan de centeno sells out by 13:00.
Worth the queue: Pan de centeno
Confiteria La Campana off Plaza Mayor in Madrid is the original bocadillo de calamares counter since 1956, with the squid rings fried in a small kitchen.
Tip: Walk-in only; counter open daily until late. Cash preferred. The bocadillo (5 euros) is the only headline order.
Worth the queue: Bocadillo de calamares
