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.
Address: Calle del Marques de Urquijo 30, 28008 Madrid
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 behind the marble counter to the rastro crowd.
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
Antigua Pasteleria del Pozo in Madrid is the 1830-founded pastry shop with the city's oldest sweet-pastry counter, the pastel ruso, and the wood-and-marble shopfront preserved since the 19th century.
Tip: Closed weekends. Cash preferred. The pastel ruso (3 euros) and the rosquillas tontas y listas are the headlines.
Worth the queue: Pastel ruso
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.
Worth the queue: Rosquillas de San Isidro
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, croissants and a small daily-changing pastry counter.
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, plus laminated pastries and a small cafe counter at flagship.
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 behind the marble counter to the rastro crowd.
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
Antigua Pasteleria del Pozo in Madrid is the 1830-founded pastry shop with the city's oldest sweet-pastry counter, the pastel ruso, and the wood-and-marble shopfront preserved since the 19th century.
Tip: Closed weekends. Cash preferred. The pastel ruso (3 euros) and the rosquillas tontas y listas are the headlines.
Worth the queue: Pastel ruso
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.
Worth the queue: Rosquillas de San Isidro
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
