I don’t know about you, but sometimes I’m torn between the homesickness of the old sweet (whether we like it or not, that’s what panellet is) and being seduced by the attractive marketing of contemporary pastries. Other times, perhaps, an apple and a lot of water when it is necessary to purify.
But the panellet combines so many emotional elements (family, identity) that it was inevitable to compile our favorites. Here they go.
Faixat Pastry Shop
The best pine nut panellet in Catalonia is in Barcelona. Pasteleria Faixat, a classic of the Eixample, has won the Panellet d’Or in the 6th Route of the Best Pine Nut Panellets of Catalonia. The jury -65 dueling master confectioners – awarded its perfect balance between marzipan, texture and flavor. An artisan jewel that this autumn has a name and address.
📍Carrer de Muntaner, 159
Hofmann
At Hofmann there is no Castañada without surprises. This year, the school and bakery on Carrer Flassaders presents a new collection of handmade panellets with the creative touch that characterizes them, as well as an autumn version of their most famous panettone: the chestnut panettone. Tradition, technique and elegance, all in a sweet snack format.
📍Carrer dels Flassaders, 44
Jon Cake & Casa Dulce Bakery
The Mexican Pan de Muertos (Bread of the Dead) merges with the most viral cheesecake in Barcelona. The union between Jon Garcia and Dulce Gonzalez returns this year to offer an irresistible version of the Mexican classic in cheesecake format. Only available on October 31 and November 1. Two days, two worlds, one perfect bite.
📍Jon Cake and Casa Dulce Bakery Stores (Carrer d’Indústria, 66)
Brunells
The most emblematic pastry shop in the Born celebrates Castanyada in style: panellets of pine nuts, festuc, coconut or coffee, pan de muerto with orange blossom and aniseed, and its mythical butter croissant (the best in Spain 2024) filled with pumpkin. Catalan tradition, Mexican winks and a touch of Halloween, all in the same showcase.
📍Carrer de la Princesa, 22
Vallflorida Xocolaters
From Montseny, Lluís Costa once again proves that tradition can be dressed with innovation. This year he reinterprets the ossos de sant with chestnut cream, yuzu or chocolate bean to bar, and launches thirteen types of panellets ranging from the classic pine nuts to combinations of mango, raspberry or citrus. High mountain pastries with a Mediterranean soul.
📍Sant Esteve de Palautordera (Barcelona)
L’Atelier Barcelona
This year they have done it again: reinventing tradition without losing the soul. At L’Atelier, the school and bakery of Eric Ortuño and Ximena Pastor, panellets are transformed into small cakes with the soul of a classic: Lemon Pie, Sacher, Cheesecake, Tiramisu or Black Forest. Pure avant-garde wrapped in almonds. And for the nostalgic, the pine nut ones are still an icon: cubic, crunchy and tender, as much yours as your viral croissant.
📍Carrer de Viladomat, 140 and Doctor Fleming, 16
Baluard
Born in La Barceloneta (in the same street that gives it its name), this bakery is one of the best in Barcelona and its panellets were not going to be less. From the classic to the pistachio ones. Not to be missed.
Several locations
Pastisseria Mauri
Mauri has been open since 1929, and nobody lasts that long doing something wrong. As for their panellets, they have yolk, quince and almond panellets.
Rambla de Catalunya, 102
Forn Sant Josep
In the Dreta de l’Eixample, next to the Mercat de la Concepció, you will find this oven with delicate and carefully made panellets.
C/ de Roger de Llúria, 98
Forn Mistral
Coca del Mistral.
Too many good things can be said about Mistral. Their minicroissants, for example. Or their cakes. And if such wonders came out of their workshop, their panellets were not going to be less.
Carrer de Torres i Amat, 7
Oriol Carrió, best panellets of 2024
They revalidated the Panellet d’Or and confirm what we already knew: that theirs is pure craftsmanship. Siblings Oriol and Anna Carrió make 15 different flavors, from the classic pine nuts to the new cinnamon, with the same patience and care as always. Tradition, technique and a family touch that has conquered even the chefs of Disfrutar.
📍Carrer de Bailèn, 216 and Provença, 139
Forn La Sitja – Providència
The Forn La Sitja – Providència (C/ Providencia, 59), a centenary oven that has become the winner of the golden Panellet, best of the Route al Millor Panellet organized by the Gremi de Flequers de Barcelona, thanks to the score of a jury of 11 experts who have valued different aspects of the sweet: Overall structure, external image, quality of the pine nuts, valuation of the marzipan and flavor and structure in the mouth.
Since 2004 Xavier Corcellas, master craftsman, has been in charge of Forn La Stija. He first started in the bakery world helping his father. When he was only 12 years old he was delivering and since then he has dedicated himself to the bakery trade. Nowadays, together with his wife Anabel, he is in charge of this bakery giving it a new face.
C. de la Providència, 59