Where to buy bread cakes chocolates ice cream Andalusia

Near the Atarazanas market, for breakfast or to taste it, this historic terrace cafe, founded in 1932, prepares among the meilleurs < i > churros con chocolate < /i > of the Costa del Sol. And chocolate has perfect consistency. All Malagueños real tasted them at least once!

This historic Calentaría , located at Puerta de la Carne, has been a meeting point and a hub of life in the neighbourhood since 1860. To understand its longevity and popularity, you only have to look at the queue in the morning, which includes regular and loyal customers, as well as well-informed tourists. Here, they pride themselves on serving porras, made with oil and not margarine, and worked with a "syringe". You can take them away, or enjoy them on one of the nearby terraces. With or without chocolate. We recommend it.

Considered one of the best churrerias in Granada, it is almost always full. Its location on the Bib Rambla square is certainly a factor, but not the only one. The portions of churros, porras to be exact, are quite copious, but tasty as you wish and accompanied by the thick chocolate, as we like it. Total, you'll have to elbow your way inside and deal with the noise that comes with success, otherwise the large terrace is waiting for you.

It is the reference of Osuna as regards pastry, in particular with regard to l' aldeana, this delicious stuffed donut of a sweet potato pasta. Located in one of the busy streets of the city, you will not be able to escape from it. If you are in Osuna at the time of the Holy Week, do not miss its torrijas (fried bread, wine, milk and honey).

A recommended gourmet stop in this bakery-pastry shop created in 1944 and now run by the third generation. Especially for these delicious cakes, including the latest innovation, the very light three-chocolate cake. You will also find the traditional Piononos or millefeuilles with meringue, chocolate, turrón and even Kinder. Of course, she's always a little busy, but we can sit down and wait a little while.

A large shopping area and a few small tables to sit and enjoy, this is the right place to discover the city's star cake, the rosco. Made here in a traditional way, it is a kind of sponge cake in the shape of a crown, covered with a thin white meringue layer. To be enjoyed without moderation and also to be taken away in pretty little iron boxes in white and blue colours.

Enjoy the flavours and flavours of one of the best glacier in the city.

Just a stone's throw from Plaza Cristo de Burgos, this convent, still inhabited by Poor Clares, is famous for its buns(bollitos), the recipe for which was bequeathed by the convent's founder, as well as its doughnuts(pestiños), cakes made with eggs, sugar, flour and lemon or anise(cortadillos), and cakes (tortas). You can also visit its Gothic-Mudejar church, where you can see its main altarpiece, in Baroque style (17th century), as well as a neoclassical altarpiece dedicated to St. Bas, made by Juan de Mesa in 1617.

In this monastery, the Poor Clares make deliciousyemas (a kind of flan made with eggs and sugar) and tortas de aceite(a cake made with wheat flour, olive oil and sesame). You can find their cakes in several stores in town, but they are cheaper at the convent... You will also have the opportunity to visit this convent, whose magnificent main altarpiece, located in its church, is a baroque work from the 18th century, created by Duque Cornejo and Felipe Fernández del Castillo.

Opened in 2007, this artisanal pastry and confectionery shop is now in its third generation of master pastry chefs. The philosophy is always the same, a careful selection of raw materials. You will find Sevillian classics such as meringues, but also many other cakes with a wide range of flavours: chocolates, millefeuilles, mazapanes, turrones... Cinnamon, orange peel, egg yolks, almonds, will also be used in the house creations. Also to be discovered in one of his three other Sevillian shops.

Just a stone's throw from the Huelva junta tourist office, you'll discover this pastry-making institution. Founded in 1960, it is now run by the third generation, who pass on recipes, secrets and tricks of the trade. A confectioner's, patisserie and tea room in one, this attractive address attracts gourmets all day long to sample one of its creations or ice creams. To take away or enjoy on the small terrace on a pedestrian street. You can also sit down for breakfast.

Salon Italiano" was founded in 1940, its first name, because it was opened by two Italians who had settled in Cadiz, after passing through Madrid, where they already had their first store. Since then, several generations of Gaditanas have followed, because this ice cream shop is rightly revered for its excellent ice creams, with dreamy flavors: watermelon, pine nuts or prickly pear and many more... You can enjoy them on the spot, inside or on the terrace, or take them to the nearby Plaza de San Antonio.

The convent of Santa Ana is located between the Alameda de Hércules square and the banks of the Guadalquivir river and the Carmelite nuns prepare delicious pastries that they sell to visitors: yemas(a kind of egg and sugar flan), doughnuts (pestiños), fruit turnovers(empanadillas), doughnuts with cream filling(carmelitas) or chocolate and almond cakes. When it's time for Lent, you can find the unavoidabletorrijas, a bit like our French toast, but a bit softer.

Located in a small street, a stone's throw from the Alameda square, this is an address that opened in 2007 and will undoubtedly please all lovers of Italian ice cream. Whether you choose to eat them in a cone or in a jar, they will be delicious and the choice of flavours will be vast: up to forty flavours are offered in the summer, including fig, pistachio, persimmon and watermelon. The production is artisanal and the prices are reasonable. Sweet tooths will also find cakes and pies.

Its name is not an advertising gimmick, it's a real little piece of France. In 2015, Sandrine Sánchez, a Frenchwoman, chose this former fabric store to set up a luminous patisserie. Nostalgic pastry-lovers can rush in to sample croissants, pains aux raisins or pains au chocolat. Or savor one of the many homemade cakes, made with butter of course. The only slight surprise is the price of the croissants, higher than many Parisian prices. But nostalgia is priceless, and the butter may come in business class.

Founded in 1983 by Manoli Rodríguez and Pepe Pérez, hence the name (Ma y Pe), this patisserie is one of Gaditana's sweet institutions. On the menu are sweets, chocolates, cakes and star products such as their violet-shaped and flavored sweets, presented in large glass jars, or their pan de cádiz, a kind of mazapán with candied fruit. With 300 specialties in all, it's considered one of the best assorted stores in Andalusia. A feast for the eyes, but not the only one.

In this traditional pastry shop, you can discover and taste the turrolate, a sweetness typical of the region, created in the 17th century. It is a combination of turrón and chocolate, made from cocoa, almonds or peanuts, sugar and cinnamon. If, in ancient times, it was reserved for women who had just given birth, today everyone can enjoy it, by eating it alone or by accompanying it with a slice of bread coated with oil. Normally after that, you're not hungry anymore, but you never know...

Ah, good Italian homemade ice-creams! Here, since 1936, dates from the foundation of the institution by Paolo de Rocco, the rallying point of all the gourmet ones of the capital granadine since four generations. A narrow flanked corridor of a very long aluminum bar leading to a small terrace at the bottom (fixes of Abenabar) to order baby food and horns: hazelnut, Málaga - yes, with the raisins -, Sherry, turrón, marron glacé..., of excellent cassata, queens of the night, of the cuts, like wonderful Cuore Amargo, and frozen tarts or horchatas and granizadas at handsome price. No color in view (us are hidden all!), order blind the exclusive recipes! Summer 2010, staff as a white shirt had the joy and the honor to serve Michelle Obama (and his staff) in visit! And every summer, if you notice world in the neighbourhoods, they are the guests who has a presentiment of themselves there.

Opened in 1989, this little store, which belongs to Seville Cathedral, offers a good assortment of the sweets produced by the most emblematic convents of the city of Seville, as well as towns in its province (Estepa, Bormujos, Osuna...). Some recipes are centuries old, others are secret, but you'll also have to reckon with seasonal sweets: turrones, mazapanes and polvorones for Christmas. And pestiños de miel or rosquitos fritos, the kind of fritters eaten at Easter.