We'd add
Our runner-upPestiños
Pestiños, fried dough pastries, the other Holy Week bake.
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AI-made picture of the dish, not a house photo
Go here for
Our dish — the plate we'd order here firstTorrijas
Torrijas, bread soaked and fried, Seville's Holy Week bake. We'd come for them in Lent.
Also on our table
- In Lent we'd take a torrija, the soaked and fried bread
- A pestiño, the fried dough pastry, for the walk down Sierpes
Confitería La Campana
Confitería · master pastry makers since 1885 · Centro (La Campana), Seville
Calle Sierpes 1-3, 41004 Sevilla
A pastry shop at the head of Calle Sierpes since the 1880s, its crest still naming it a supplier to the royal household. Its doughs are mixed and beaten slowly over a full day.
The proof, in the house's own words
Why the torrijas
Craft
Doughs mixed and beaten by the house's own day-long method.
“nuestro método artesanal que tiene una duración de 24 horas”
Tradition
Master pastry makers for well over a century, with a royal warrant on the crest.
“proveedor de la Real Casa”
Local choice
First on the house's Holy Week list, with its own film of how they're made.
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