Horno Las Doncellas is a bakery in Seville.
Horno Las Doncellas on Calle Doncellas in Seville's Casco Antiguo is a working-day panaderia supplying bread to neighbourhood restaurants. Family-friendly.
Tip: Open mornings only; arrive before 11:00 for the widest pastry pick. Bread loaves released from 08:30; the bakery supplies several nearby restaurants.
Address: Calle Doncellas 3, 41004 Sevilla, Seville
Confiteria Rufino on Plaza de Cuba in Seville is the Sevillian outpost of the Aracena confiteria from 1875, opened January 2019, with the canonical torrijas.
Tip: Order torrijas the week before Semana Santa; the queue starts forming on Holy Tuesday.
Worth the queue: Torrijas de Semana Santa
Horno de San Antonio on Calle Cardenal Spinola in Seville is a working old-school bakery in San Lorenzo with daily wood-baked breads, seasonal torrijas.
Tip: Bread released from 08:00; the Easter torrija production runs from Holy Monday to Sabado de Gloria.
Worth the queue: Roscon and seasonal torrijas
Confiteria La Campana on Calle Sierpes in Seville is the 1885 Modernist patisserie with marble counters, plasterwork ceilings and the city's canonical.
Tip: The standing counter at front is fastest for takeaway; the back tables fill at merienda from 18:00.
Worth the queue: Tarta de yema sevillana
Confiteria Ochoa on Calle Sierpes in Seville opened as Granja Victoria in 1910 under Rafael Ochoa Vila, with the canonical roscon de reyes in January and tea.
Tip: Open daily; the Sierpes location is the original. Roscon de reyes sells out by 18:00 on January 5th, so buy in advance.
Worth the queue: Roscon de reyes
Manu Jara Dulceria on Calle Pureza in Seville's Triana is French pastry chef Manu Jara's flagship, with the palmera de chocolate that won Best Palmera.
Tip: The Pureza shop is the original; a second location runs inside the Mercado de Triana. The Christmas panettone sells out by mid-December.
Worth the queue: Palmera de chocolate
Pan y Piu on Calle Cabeza del Rey Don Pedro in Seville's Alfalfa is the artisan-bread bakery with a cafe front, with a wide range of breads.
Tip: The cafe front is busy at breakfast; the bread counter at back is quicker for takeaway. Pastries and breakfast loaves released from 09:00.
Worth the queue: Country sourdough loaf
