![\"Cookies](\"https:\/\/madridfoodtour.com\/wp-content\/uploads\/riojano-cookies-pastries.jpg\")
Family-run bakeries pepper the narrow streets of Madrid, tantalizing passersby with floor-to-ceiling windows displaying countless varieties of freshly baked deliciousness. Chocolate-filled croissants gleam beneath Spanish style cream puffs and French-inspired macarons. The intoxicating smell of freshly baked bread wafts out into the street, making it nearly impossible to stop in and pick up a loaf or two.<\/p>\n\n\n\n
From century-old bakeries to modern, award-winning pastry shops, here are the bakeries in Madrid that should be on everyone’s agenda.<\/p>\n\n\n\n\n\n
How to Shop at a Bakery in Spain<\/h2>\n\n\n\n
First things first: Before you head out to a Spanish bakery, it helps to know what you can buy where. There are two main types of bakeries in Spain. <\/p>\n\n\n\n
- A panader\u00eda<\/em><\/strong> specializes in bread, rolls, and other savory, leavened foods. The name comes from pan<\/em>, which is the Spanish word for bread.<\/li>
- A pasteler\u00eda<\/em><\/strong> or confiter\u00eda<\/em><\/strong> is a bakery that makes sweet baked products such as cakes and pastries.<\/li><\/ul>\n\n\n\n
Some bakeries are combination panader\u00eda-pasteler\u00edas<\/em>, and sell both kinds of baked goods. But when in doubt, just look for the word that corresponds to whatever you need!<\/p>\n\n\n\n
Once you’ve narrowed down where to go, you’ll want to know what to order. Here are some helpful Spanish vocabulary words that will come in handy when buying baked goods.<\/p>\n\n\n\n
- Barra<\/em><\/strong>: A long, baguette-style loaf of bread<\/li>
- Hogaza<\/em><\/strong>: A round, more compact loaf of bread<\/li>
- Panecillo<\/em><\/strong>s or bollo<\/em><\/strong>s: Bread rolls<\/li>
- Masa madre<\/em><\/strong>: Sourdough<\/li>
- Integral<\/em><\/strong>: Whole wheat<\/li>
- Sin gluten<\/em><\/strong>: Gluten free<\/li>
- Napolitana<\/em><\/strong>: A pastry made from the same dough as a croissant, filled with either pastry cream (crema<\/em>) or chocolate<\/li>
- Magdalenas<\/em><\/strong>: Spanish muffins made with olive oil and flavored with citrus<\/li>
- Milhojas<\/em><\/strong>: Spain’s answer to the French mille-feuille pastry<\/li>
- Bizcocho<\/em><\/strong>: A light snacking cake, often made with yogurt<\/li>
- Ensaimada<\/em><\/strong>: A spiral-shaped pastry from Mallorca made with lard and dusted with powdered sugar<\/li><\/ul>\n\n\n\n
![\"Long](\"https:\/\/madridfoodtour.com\/wp-content\/uploads\/bread-baguettes-moega.jpeg\")
Madrid’s best panader\u00edas<\/em>, like Moega in the Huertas neighborhood, offer freshly baked bread every day.<\/figcaption><\/figure>\n\n\n\n Best Bakeries in Madrid for Bread (Panader\u00edas)<\/h2>\n\n\n\n
Panic<\/h3>\n\n\n\n
Panic is a relatively newcomer on the Madrid bakery scene, but has already won the hearts of countless foodies. This bakery puts an emphasis on organic, homemade breads, all of which are made by hand at the shop. <\/p>\n\n\n\n
While waiting to place your order, take a moment to watch their baking masters in action. Through a large glass window you can gaze into the kitchen where they’re hard at work mixing, proofing, and sorting the freshly baked breads.<\/p>\n\n\n\n
![\"Freshly](\"https:\/\/madridfoodtour.com\/wp-content\/uploads\/panic-madrid-FCC.jpeg\")
An assortment of fresh breads at Panic. Photo credit: Madrid Y Yo<\/a><\/figcaption><\/figure>\n\n\n\n Moega<\/h3>\n\n\n\n
The region of Galicia in northwestern Spain has long been known for its excellent quality breads. So much so, in fact, that when Moega’s eventual founder Manuel first moved to Madrid from the Galician town of Ferrol, he had to stop eating the bread here. (The quality was that<\/em> bad in comparison to what he was used to eating at home!)<\/p>\n\n\n\n
So he took matters into his own hands\u2014and in 2016, Moega was born.<\/p>\n\n\n\n
All of Moega’s bread is organic, using natural yeasts and whole grains. And because good things take time, the dough takes time to rise as the yeasts slowly ferment to perfection. As a result, each bite of every single loaf and bollo<\/em> is packed with flavor. <\/p>\n\n\n\n
![\"A](\"https:\/\/madridfoodtour.com\/wp-content\/uploads\/pan-con-chorizo-moega.jpeg\")
Moega’s beloved bollos pre\u00f1ados<\/em>\u2014”pregnant” rolls stuffed with chorizo!<\/figcaption><\/figure>\n\n\n\n Obrador San Francisco<\/h3>\n\n\n\n
A tiny gem of a bakery in La Latina, Obrador San Francisco prides itself on careful production processes and high-quality ingredients. As a result, their bread is considered some of the best in all of Madrid.<\/p>\n\n\n\n
In addition to some seriously excellent baked goods, the team at San Francisco also makes this Madrid bakery worth a visit. Each and every one of them is passionate about great bread and sharing it with others, and is happy to help you pick the perfect loaf. <\/p>\n\n\n\n
Best Bakeries in Madrid for Pastries (Pasteler\u00edas)<\/h2>\n\n\n\n
Pasteler\u00eda La Mallorquina<\/h3>\n\n\n\n
Mallorcan transplant Juan Ripoll founded La Mallorquina<\/a> in 1894, and madrile\u00f1os<\/em> have found it all but impossible to resist their baked goods ever since.<\/p>\n\n\n\n
A favorite of Spaniards and tourists alike, this bakery is known for its napolitana de chocolate<\/i>, a chocolate-filled pastry made from croissant dough sure to satisfy any sweet tooth. It also offers a wide selection of seasonal Spanish sweets, and is always on the list of best bakeries in Madrid for holiday specialties<\/a> like turr\u00f3n<\/em> and marzipan. <\/p>\n\n\n\n
The two-story shop has a large seating area upstairs where guests can sip on a coffee with their pastries and watch the hustle and bustle of Sol down below. If you’re on a tight sightseeing schedule, enjoy your pastries standing at the bar or take them to go.<\/p>\n\n\n\n
![\"Chocolate-stuffed](\"https:\/\/madridfoodtour.com\/wp-content\/uploads\/napolitana-chocolate-la-mallorquina-FCC.jpeg\")
The famous napolitana de chocolate<\/em> from La Mallorquina. Photo credit: TJ DeGroat<\/a><\/figcaption><\/figure><\/div>\n\n\n\n Formentor<\/h3>\n\n\n\n
Situated in the ritzy Salamanca neighborhood<\/a>, Formentor<\/a> is known across the city for its appetizing ensaimadas<\/i>. These spiral-shaped pastries originated in the Balearic Islands, but have become a Madrid favorite thanks in part to this bakery!<\/p>\n\n\n\n
Formentor is also famous for its rosc\u00f3n de reyes<\/em><\/a>, the ubiquitous sweet treat once Three Kings Day<\/a> rolls around in early January. During the holidays, it\u2019s not uncommon to see patrons lined up around the block, waiting to get their sweet fill.<\/p>\n\n\n\n
![\"Pastry](\"https:\/\/madridfoodtour.com\/wp-content\/uploads\/ensaimada-with-ice-cream.jpeg\")
Ensaimadas<\/em> are the perfect way to get a taste of the Balearic Islands right here in Madrid!<\/figcaption><\/figure><\/div>\n\n\n\n El Riojano<\/h3>\n\n\n\n
La Rioja-born baker Don D\u00e1maso de la Maza opened El Riojano in 1855, making it one of the oldest bakeries in Madrid. But before doing so, he served his pastries to Spain’s royal family as Queen Isabella II\u2019s pastry chef!<\/p>\n\n\n\n
The queen supported his decision to set out on his own, and even helped to decorate the bakery. To this day, El Riojano still serves its pastries to the Spanish royal family, solidifying its status as one of the best pastry shops in Madrid.<\/p>\n\n\n\n
All of the cakes, cookies and pastries served here are baked onsite daily. When you find yourself sitting at a table in their sumptuous tea room, don\u2019t forget to order a few pastas de consejo<\/i>\u2014small lemon-flavored cookies that were once served to King Alfonso XIII. <\/p>\n\n\n\n
![\"Interior](\"https:\/\/madridfoodtour.com\/wp-content\/uploads\/el-riojano-madrid.jpg\")
Queen Isabella II’s influence can still be seen in the ornate decorations of El Riojano today.<\/figcaption><\/figure><\/div>\n\n\n\n Antigua Pasteler\u00eda del Pozo<\/h3>\n\n\n\n
They call Pasteler\u00eda del Pozo<\/a> \u201cantigua<\/em>\u201d (old) for good reason. Founded in 1830, it’s the oldest pastry shop in Madrid! <\/p>\n\n\n\n
Everything about this bakery is antique, from the thick wood panels that cover its exterior to the old-fashioned register that still sits on its counter. All of the treats sold here are handmade and baked onsite in underground ovens.<\/p>\n\n\n\n
This spot is also perfect if you’re craving rosc\u00f3n de reyes<\/em>\u2014no matter what time of year you’re visiting Madrid. While most bakeries offering rosc\u00f3n de reyes<\/em> only do so during Christmastime, Pozo sells it year round!<\/p>\n\n\n\n
![\"Large](\"https:\/\/madridfoodtour.com\/wp-content\/uploads\/rosco\u0301n-de-reyes-FCC.jpeg\")
Classic cream-filled rosc\u00f3n de Reyes<\/em>. Photo credit: Blog Crossover<\/a><\/figcaption><\/figure>\n\n\n\n Casa Mira<\/h3>\n\n\n\n
In 1842, 21-year-old Luis Mira set off on foot from his hometown of Jijona, bringing little more than a solid supply of his homemade turr\u00f3n<\/em> with him. His dream: to sell said turrones<\/em> (a sort of nougat-almond candy bar popular at Christmas) in Madrid’s Plaza Mayor.<\/p>\n\n\n\n
Upon arriving in Spain’s capital, he did just that\u2014at first hawking his turr\u00f3n<\/em> from a humble wooden cart. But word soon got out, and before he knew it, Mira’s turrones<\/em> were gracing the tables of Spanish royalty and nobility. He moved his business from the cart to a storefront not far from the plaza, which is where Casa Mira<\/a> still stands today.<\/p>\n\n\n\n
Today, Casa Mira distributes its various styles of turr\u00f3n<\/em> throughout Europe and the Americas. In the days leading up to Christmas, it\u2019s common to find long lines weaving out of the shop as seemingly the entire city flocks there to stock up on turr\u00f3n<\/em>!<\/p>\n\n\n\n
![\"Pieces](\"https:\/\/madridfoodtour.com\/wp-content\/uploads\/turron-and-sweet-wine.jpeg\")
A delicious array of different turr\u00f3n<\/em> flavors!<\/figcaption><\/figure>\n\n\n\n Pasteler\u00eda Nunos<\/h3>\n\n\n\n
For a more modern take on Spanish baking, head over to Pasteler\u00eda Nunos<\/a>. Pastry chef Jos\u00e9 Fern\u00e1ndez-Ramos and his wife opened the shop in this century, making it pretty young in Madrid years. But what Nunos lacks in history, it makes up for in darn good pastries and some fascinating varieties of turr\u00f3n<\/em>. <\/p>\n\n\n\n
- Hogaza<\/em><\/strong>: A round, more compact loaf of bread<\/li>
- A pasteler\u00eda<\/em><\/strong> or confiter\u00eda<\/em><\/strong> is a bakery that makes sweet baked products such as cakes and pastries.<\/li><\/ul>\n\n\n\n
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