Where to buy bread cakes chocolates ice cream Sevilla

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.

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.

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.

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.