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 biscuits) and a daily-changing fresh-bread counter.
Tip: Closed Sundays. The rosquillas de San Isidro (10 euros per box) appear from late April to early June.
Address: Calle de San Onofre 3, 28004 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 bread and biscuit counter.
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. The 19th-century counter still queues out the door every morning.
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 1855. The marble-fronted shop still uses the original 19th-century moulds for the Christmas-season production.
Tip: Closed Sundays. Cash preferred. The Christmas-season queue forms in November; turron sold all year, polvorones in autumn.
Worth the queue: Turron de Jijona
Viena Capellanes in Madrid is the 1873-founded confiteria that gave the capellan pastry its name. The chain still produces breads, brioche capellanes and the iconic emparedados from its central workshop.
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)
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 focaccia counter.
Tip: Closed Sundays. Whole loaves run 4 to 7 euros; the focaccia (3 euros per slice) sells out by 14:00.
Worth the queue: Pan rustico
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. The dedicated kitchen handles no gluten at all.
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 bread and biscuit counter.
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. The 19th-century counter still queues out the door every morning.
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 1855. The marble-fronted shop still uses the original 19th-century moulds for the Christmas-season production.
Tip: Closed Sundays. Cash preferred. The Christmas-season queue forms in November; turron sold all year, polvorones in autumn.
Worth the queue: Turron de Jijona
Viena Capellanes in Madrid is the 1873-founded confiteria that gave the capellan pastry its name. The chain still produces breads, brioche capellanes and the iconic emparedados from its central workshop.
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)
