Pasteleria Otaegui's Andia branch in San Sebastian's Centro extends the 1886 Basque pastelero brand into the downtown, with the pantxineta and tarta de queso as the consistent house bakes.
Tip: Sit-down counter inside; whole tartas need a day's notice. The branch is the busier downtown sibling.
Address: Calle Andia 6, 20004 Donostia-San Sebastian, San Sebastián
Pasteleria Oiartzun on Ijentea at the entry to San Sebastian's Parte Vieja, opposite the city hall, is a long-running Basque cake shop with the chocolate-bar croissant, goxua and tarta de queso.
Tip: Whole pantxinetas to take away need a day's notice; the chocolate croissant is the counter pick.
Worth the queue: Chocolate-bar croissant
Pasteleria Otaegui's original branch on Narrika in San Sebastian's Old Town has run a counter of Basque pastries since 1886, the pantxineta cream-puff and the tarta de queso as house bakes.
Tip: The pantxineta is the household name; eat the wedge or take a tin home. Several branches across the city.
Worth the queue: Pantxineta (cream-and-puff pastry)
Pasteleria Geltoki on Easo in San Sebastian's Amara is a working Basque bakery-cafe with a long counter of sourdough, croissants and small viennoiserie, the locals' morning loaf stop.
Tip: The bread queue is long by 09:00. Get a coffee with a Basque pastry at the back counter.
Worth the queue: Sourdough loaves and croissants
Galparsoro Okindegia on Calle Mayor in San Sebastian's Parte Vieja is an artisan Basque bakery with French-style baguettes, sourdough and walnut-chocolate pastries.
Tip: The morning loaves go first; the apricot tart is the surest sweet pick. Closed Sundays.
Worth the queue: Walnut-and-chocolate croissant
La Vina on Calle 31 de Agosto in San Sebastian is the birthplace of the burnt Basque cheesecake (tarta de queso La Vina), invented by Santiago Rivera in 1990 and now world famous.
Tip: Order a wedge at the counter and a glass of Pedro Ximenez. Whole cakes for takeaway need 24 hours notice.
Worth the queue: Tarta de queso La Vina
