Errotaundi Okindegia is a bakery in San Sebastián.
Errotaundi on Easo in San Sebastian's Centro is an Eusko Label artisan bakery with 28 daily breads on long fermentation, the locals' loaf stop a block off.
Tip: Sourdough goes first; ask for the country rye if the long loaves are out. The chocolate bread is the sweet pick.
Address: Easo Kalea 8, 20006 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.
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.
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.
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.
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.
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
