A Visual Overview of Barcelona's Bakery Shelves

Forget the notion that Mediterranean diets are solely about fresh veggies, omega-3 rich olive oil, and tiny healthy fish. In Barcelona, breads and pastries are just as integral to the local culinary scene as the tapas and vermouth bars that tend to steal the spotlight. From crusty, traditional loaves to flaky, sometimes meaty, sweets, the city’s bakeries, or forns de pa, fleques, and patisseries, are packed with delicious, affordable baked treats. A popular spot for locals of all ages, the neighborhood bakery is perfect for grabbing a sweet treat with your morning cafe amb llet, ordering a quick made-to-order sandwich for lunch, or picking up a loaf of pa de pagès for dinner. With nearly as many bakeries as bars—over a thousand certified artisanal by the bakers' union—you’ll want to set aside time to explore them.

The wealth of traditional bakeries is quite logical. With a history spanning over 650 years, Barcelona’s Gremi de Flequers, or artisanal bakers' union, ranks among the oldest social institutions in Catalunya and all of Spain. As you stroll through the city, keep an eye out for a plaque, usually found by the main entrance, indicating the bakery is part of the Gremi de Flequers, or terms like pa artesà (artisanal bread) and elaboració propia (made in-house). Alternatively, you can utilize the union’s handy bakery finder to locate nearby options, steering clear of chains like Granier and 365 that offer less thrilling but still edible industrially produced baked goods.

As in most cities, for the finest offerings, visit bakeries early in the day (in a late-starting city like Barcelona, anytime before 9 a.m. works) when everything is fresh from the oven. In the early afternoons (around 4 to 5 p.m. in Barcelona), some shops roll out a second batch for workers and schoolchildren stopping by for their daily berenar. While it’s tempting to indulge in croissants, Catalunya has its own unique specialties that you definitely won’t want to overlook.

Here are eight must-try Catalan baked goods—and where to find them in Barcelona.

Coca

Available in bakeries throughout the city in both savory and sweet varieties, coques are a beloved Catalan flatbread that nearly faded into obscurity after losing popularity in the 19th century. Thankfully, they were revived as part of a conscious effort to reclaim local cuisine that began in the mid-20th century and continues today. Catalan cuisine has been legally protected as an essential part of the community's identity since 1993. Typically oval with rounded edges and varying thickness, these breads have a texture reminiscent of a mix between brioche and focaccia.

The most traditional type of coca is likely the plain pa de coca, believed to have originated as a way to utilize dough that didn’t rise properly. For a quick and satisfying meal on the go, look for coques salades, which are pizza-like slices topped with ingredients such as artichokes with ham or tomatoes with goat cheese. The most popular variant, coca de recapte, features toppings like escalivada—a Catalan specialty of roasted red peppers, eggplant, and onions—along with anchovies or sardines.

Find it in Barcelona at: Forn Cruixent Carrer de Pujades 173, Barcelona, 08005Forn de Pa Vilamala Calle dels Agullers 14, Barcelona, 08003; no website

Brunyols de l’empordà

Particularly popular during Lent and Easter, these delightful fritters from the Empordà region in Catalonia are also known as bunyols. Resembling French beignets in some respects, brunyols are characterized by a robust anise and lemon flavor, often with a touch of pork, as many local bakeries incorporate lard into their recipes. Typically found in neighborhood bakeries on Wednesdays and Fridays—days traditionally set aside for breaking the long fasts of Lent—brunyols are meant to have a flattened sphere shape without a hole in the center. However, their form and ingredients can vary from one bakery to another. While the exact origins of this delicacy are unclear, food historian Nuria Baguena notes that women selling brunyols have been part of Barcelona's culinary landscape since at least the 14th century, if not earlier.

Find it in Barcelona at: Forn L’Eixample Carrer del Consell de Cent 287, Barcelona, 08011

Pa de pagès

This rustic sourdough round, known as “farmer’s bread,” boasts protected designation of origin status due to its long-standing tradition and close connection with another local favorite — pa amb tomàquet, which is bread (typically toasted, but sometimes not) topped with tomato and a drizzle of olive oil. Beneath its robust crust, pa de pagès features a dense, moist crumb. Opt for whole 500-gram and one-kilo loaves instead of pre-sliced versions that stale more quickly. Just remember to ask the baker to slice it for you, as only decent kitchen knives (which are best left at home) can tackle the tough crust of pagès properly.

The pa de crostons, a bun-sized variant of this bread with a loaf encircled by three dough knots, is rare in Barcelona's bakeries, though you might catch a glimpse (not for eating) at the Dalí Theatre-Museum in Figueres, where the artist adorned the exterior with replicas of the rounded triangular shapes.

Find it in Barcelona at: Forn Mistral Ronda de San Antoni 96, Barcelona, 08001 (with multiple locations)

Ensaïmada

This iconic treat originates from the Balearic Islands — particularly Mallorca — but has been embraced by Barcelonans, making it a staple in nearly every bakery throughout the city. These spiral-shaped pastries are crafted from a sweet, fermented dough made with bread flour, water, sugar, eggs, and, importantly, pork lard, then formed into a large, flat circle. In Barcelona, you'll typically find two main varieties — sense farcir (unstuffed) and farcida, which is usually filled with cabell d’àngel (candied squash threads) or crema, a rich pastry cream.

Baker and anthropologist Tomeu Arbona suggests that this pastry may have evolved from a type of challah (made without lard) prepared by the Jewish community in Mallorca. He theorizes that following the forced conversions of Jews in 1492 and Muslims in 1501, the recipe transformed as converts to Catholicism began publicly consuming pork products that were previously forbidden by their old faiths. After the Inquisition and the dictatorship, ensaïmada became widely popular, often enjoyed as a morning or afternoon snack, with larger platter-sized versions available for gatherings.

Where to find it in Barcelona: Forn L’Avinguda Avinguda de Mistral 60, Barcelona, 08015; no websitePastisseria Badia Roca Carrer de Pàdua 91, Barcelona, 08006

Pa de Sant Jordi

Pa de Sant Jordi is a relatively recent addition to the bread scene that feels timeless. Baker Eduard Crespo invented this square, red-and-yellow-striped loaf at Fleca Balmes in 1988 specifically for the Sant Jordi festival (Saint George), the patron saint of Catalunya. To create the Catalan flag's stripes, three distinct batches of dough are used: one with Emmental cheese (for yellow), another with Mallorcan sobrasada (for red), and a slightly sweet walnut dough for the outer layer. These loaves hit the shelves around April 23 for the Sant Jordi celebration but are also available in bakeries around September 11, during the Diada, which marks the fall of Barcelona to the Spanish crown and the loss of Catalunya's self-governance.

Where to find it in Barcelona: Fleca Balmes Carrer de Balmes 156, Barcelona, 08008

Panadó

Oblong panadons are a type of empanadilla filled with vegetables. They originated in the Catalan regions of Lleida and Franja de Ponent, traditionally eaten in the week leading up to Easter by practicing Catholics who abstained from meat. Nowadays, you can find these convenient snacks filled with various seasonal vegetables, meats, cheeses, and even sweet options like apple or chocolate.

Where to find it in Barcelona: Turris Carrer d’Aribau 158, Barcelona, 08036 (multiple locations)

Xuixo

The xuixo is a newer pastry that has quickly gained recognition as a Producte de la Terra by the Catalan government. This indulgent treat consists of a delicate, elastic dough filled with pastry cream, allowed to rise, deep-fried, and then rolled in sugar. Some believe the xuixo originated in the 1920s in a Girona bakery run by Emili Puig, who learned to make it from a French baker. However, local legend offers a more colorful story: an acrobat, in love with a baker’s daughter, gifted the recipe as a peace offering after being caught hiding in a flour sack post-encounter.

Where to find it in Barcelona: Pastisseria La Colmena Plaça de l’Àngel 12, Barcelona, 08002Escribà Rambla de les Flors 83, Barcelona, 08002 (multiple locations)

Panellets

These bite-sized spheres of soft marzipan, crafted from ground almonds, sugar, and boiled potato or sweet potato, are coated in egg yolk and rolled in pine nuts. Traditionally associated with All Saints and All Souls Day celebrations in Catalunya, panellets were once homemade and taken to church for blessing. Since the early 20th century, purchasing them from bakeries has become the norm during the Castanyada, a family gathering on October 31 or November 1. While available in various flavors from coconut to cherry in the weeks leading up to the holiday, the classic pine nut variety remains the favorite, often fetching a premium price that can add 5 to 10 euros ($6 to $12) per kilo.

Where to find them in Barcelona: Pastisseria La Estrella Carrer Nou de la Rambla 32, Barcelona, 08001

Originally hailing from the Midwest, Chris Ciolli has been residing in Barcelona since 2005. A talented writer and translator, she has contributed to various local and international publications, including BUST magazine, Afar, Miniguide, and Fathom. Meanwhile, Manchester-based freelance illustrator Hannah-Michelle Bayley draws significant inspiration from ’70s cookbooks and vintage cartoons.