In a gastronomic capital like Barcelona, it would be strange if pastry chefs, confectioners, ice-cream makers and other sugar artisans had not conspired to make sure that all the gluttons who pass through here are satisfied, from humble “lifelong” bakeries to foreign master confectioners who have settled in the city.
CHOCOLATE
In Barcelona, the tradition of drinking chocolate a la taza goes back a long way and there are almost mythical establishments such as the chocolate shops on C/Petritxol (Metro Catalunya L1/L3), this picturesque 3-metre-wide alleyway that connects Plaça del Pi with Portaferrissa (Metro Plaça Catalunya). Granja Dulcinea, at number 2, has been serving its Swiss (hot chocolate with whipped cream accompanied by melindros) since the 1940s, as has Granja Pallaresa (number 11). More modern but no less delicious is Xocoa.
CROISSANTS
The best butter croissant in Spain in 2016 was at Pastisseria Canal, at C/Córsega 662 (Metro Clot L1/L2 or Camp de l’Arpa L5). Next to Santa Maria del Mar Cathedral, at C/Caputxes 10 (metro Jaume I L4), you can try the delicious Nutella croissants with caramelised hazelnut or walnut croissants with marzipan at Bubó patisserie.
MILHOJAS
The most famous milhojas in Barcelona, filled with caramelised Catalan cream, is from Forn Vilamala, at C/Agullers 14 (metro Jaume I L4). If you fancy adding the tangy touch of red fruits, you can go to Casa Vives, at Rambla de Catalunya 58 (Metro Passeig de Gràcia L3/L4/L2).
CATÀNIES
Catànies are little balls of almond, hazelnut and milk paste with an almond in the centre and covered with cocoa, typical of Vilafranca del Penedès. You can try them in any of the Farga chocolate shops.
GYPSY’S ARM
A Catalan pastry favourite is a thin sponge cake filled with cream, cream or truffle and covered with caramelised egg yolk. You’ll find them in any pastry shop, but if you’re near Rambla de Poblenou 41 (Metro Llacuna L4), you’ll find Triomf, master confectioners since the 1950s.
HANDMADE SWEETS
Papabubble opened its first shop in Barcelona to bring back the craft of handmade sweets. Now they have shops all over the world but it all started here, at C/Ample 28 (Metro Drassanes L3), near the Port.
DONUTS
American pastry chef Richard Bies opened La Donutería de Barcelona to make authentic doughnuts from his country, with classic flavours and other more innovative ones such as green tea with ginger. C/Parlament 20 (Metro Sant Antoni L2). Petros, the head of Lukumas, Torrent de l’Olla 169 (Metro Fontana L3 or Joanic L4) is from Thessaloniki. With holes or fillings, American or Greek. You choose.
HORCHATA, ICE CREAM AND HOMEMADE NOUGATS
When you talk about horchata in Barcelona, two authentic institutions come to mind: One is El Tio Che, on Rambla de Poblenou 44 (Metro Poblenou L4). It also serves waffles, ice cream, sorbets and nougat. The other is Sirvent, at C/Parlament 56 (Metro Sant Antoni L2 or Poble Sec L3), a family-run establishment that has been making horchata, nougat and ice cream since the beginning of the 20th century. You can also find delicious turrones at Pastelería Mas on C/Pi i Margall (Metro Alfons X L4); at Planelles Donat, a shop opened at Portal de l’Àngel 25 (Metro Catalunya L2/L3) in 1927; at Casa Colomina, turron makers of Alicante origin at Portaferrissa 8 and Cucurulla 2 (Metro Jaume I L4) and La Campana, turron makers since 1890, C/Princesa 36 (Metro Jaume I L4).
At Vioko ice cream parlour, Passeig Joan de Borbó 55 (Metro Barceloneta L4), you have 50 flavours to choose from. At Delacrem, C/Enric Granados 15 (Metro Universitat) Massimo Pignata uses only 100% natural ingredients. Totally organic is Bodevici, at C/Torrijos 21, Metro Joanic L4). One of the best Italian ones, Gelaaati di Marco, also offers canoli. C/Llibreteria, Metro Jaume I, L4). At Rambla de Poblenou 24 (Metro Llacuna L4) Belgious awaits us, with 30 flavours made with high quality products.
It would be a bit strange to finish a note on sweets in Barcelona without mentioning a master pastry chef like Escribà and his art noveau shop at Rambla 83.
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