Working in collaboration with our friends at Hofmann, this is the peak of croissant art. A multi-layered, buttery dough filled with a thick, house-made almond marzipan cream and topped with toasted almond slivers and a dusting of fine sugar. It's rich, decadent, and technical.
Tips from diners
The filling is incredibly generous. It's very sweet, so one is perfect with a black coffee. They sell out fast, so go before 10:00am if you want one.
Frequently cited as the best bread in the city. Made using a blend of heritage wheat flours and a proprietary natural sourdough starter and baked in a traditional wood-fired oven. It features a thick, dark, and crunchy crust with a moist, holey, and deeply aromatic interior. It's the standard for 'serious' bread in Barcelona.
Tips from diners
An absolute mandatory order. The flavor is slightly acidic and very deep. It lasts for days, but it's hard not to finish it while it's still warm. Get a whole loaf, not just a half!
Our version of the classic Catalan 'barra'. We add a percentage of stone-ground rye flour to provide a deeper, nuttier flavor and a longer shelf life. The crust is thin and crunchy, and the interior is soft and airy. The perfect everyday bread.
Tips from diners
The perfect baguette for sandwiches. It's much more flavorful than the standard ones from the supermarket. Ask for it to be freshly sliced if you're taking it for a picnic.
We follow the traditional Mallorcan recipe, using a very long fermentation process and premium lard to ensure a remarkably tender, flaky spiral. It's lightly baked and finished with a heavy dusting of snow-like sugar. It's a refined example of delicate baking.
Tips from diners
The texture is like a cloud. It's much less oily than most versions you'll find. A great morning treat for kids too.
For those looking for a healthier option without compromising on flavor. We use a base of whole-wheat and spelt flour, packed with toasted sunflower, pumpkin, and sesame seeds, and finished with a dash of local dark forest honey for a subtle sweetness.
Tips from diners
The best seeded bread in the city. The honey is very subtle but really rounds out the flavor of the grains. Great for toasted breakfast with avocado.
Led by the renowned Anna Bellsolà, Forn Baluard is responsible for the artisan bread revolution in Barcelona. Originally starting in Barceloneta and now with several iconic locations including the Hotel Praktik Bakery, the focus is on slow fermentation, high-quality heritage grains, and a wood-fired oven that gives the bread its legendary crust and complex aroma, defining the standard for the city's modern bakeries.
The line at the original Barceloneta location can be long on weekends. If you're staying in Eixample, their practical locations at the Hotel Praktik Bakery or nearby the Sagrada Família offer the same quality with slightly less wait.
They bake throughout the day, so there's always fresh bread coming out of the oven. If you're taking a loaf home, ask them for a paper bag, not plastic — it helps the crust stay crispy.
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