
I don’t know about you, but sometimes I’m torn between the homesickness of old-fashioned sweets (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.
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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
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
Forn Sant Josep
In the Dreta de l’Eixample, next to the Mercat de la Concepció, you will find this oven with delicate panellets made with care.
📍 C/ de Roger de Llúria, 98
Forn 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
Pastisseria Carrió, in the Gràcia district of Barcelona, has won the prestigious Panellet d’Or in 2024 in the fifth edition of this contest organized by the Obra Social Ernest Verdaguer of the Panàtics platform, with the support of the Gremio de Panellets de Barcelona.
This recognition consolidates Oriol Carrió and his team as an example to follow for making the best pine nut panellet, as it is not the first time they have won the award: in 2022 they already won the same prize.
📍Carrer de Bailèn, 216, Gràcia, 08037 Barcelona
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