Canal sources Bronte pistachios from Sicily, prized for their balance of sweetness and depth. The eclair shell is thin, crispy and doesn't crack on the bite. Inside, pistachio pastry cream provides richness while raspberry cuts through cleanly. Made fresh daily without artificial flavoring.
Tips from diners
Arrive after 12pm when eclairs come out of the kitchen. Morning only has viennoiserie.
This is the flagship viennoiserie — buttery, flaky layers with a pistachio profile throughout. The praline provides richness, roasted pistachio pieces add crunch, and the overall flavor is distinctly pistachio without tasting artificial. Comes out of the oven early morning.
Tips from diners
Come by 9am to get the pistachio croissant — they sell out by 10:30am on weekends.
Caramel-filled choux with fleur de sel.
Tips from diners
A reliable, crowd-pleasing flavor that never disappoints.
Matcha choux with blackberry compote and white chocolate.
Tips from diners
If you like matcha, this is worth trying — unusual pairing with blackberry that works.
Mascarpone and espresso choux with cocoa dust.
Tips from diners
Pairs perfectly with an espresso or cappuccino — the flavors are complementary.
Canal opened as an artisanal pastry concept with locations across Berlin, each specializing in handmade viennoiserie, eclairs, and ice cream. Their Sophienstraße location opens daily 10am–7pm with a French-trained pastry team sourcing high-quality ingredients like Bronte pistachios from Sicily. All products are prepared fresh daily with no artificial additions.
Viennoiserie start at 10am, eclairs start at 12pm. Time your visit accordingly — early for croissants, mid-day for eclairs.
This is Canal's flagship location. Takeaway is the main model, though there's a small standing counter to eat in.
Weekend mornings are crowded — go early or late afternoon when the queue is minimal.
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