The best pastry shops Andalusia

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.

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.

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.

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...

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.

In December 2021, La Rondeña, known to all sweet tooths and originally from Sanlúcar de Barrameda, opened a new store in Cadiz, in place of the old Pastelería la Camelia, which is still remembered by the locals despite its closure 30 years ago. You will find everything that has made the reputation of this house since 1961: the "masa real" its star product but also mantecados, polvorones, in short, Andalusian sweets. Very nicely presented.