Best sourdough bakeries in Spain

Pa de Kilo is an active project in Barcelona that stands out for its artisan bread made with organic flours and long fermentations. Its "kilo bread," with 30% sourdough starter, offers defined alveoli and a balanced acidity.

Founded in 2011, Pan y Più is a Sevillian bakery known for its sourdough breads and organic products. It is considered one of the unbeatable bakeries in Seville for the quality of its bread.

Recognized for its freshly baked sourdough bread and for being a finalist for the Best Artisan Roscón in Madrid in 2026, Novo Mundo is a benchmark bakery. Its use of sourdough starter in all its preparations guarantees high-quality products.

Panem is known for its daily-made sourdough breads and for having won the award for the best croissant in Madrid. Its dedication to quality and laminated doughs makes it a standout option.

Origo Bakery exclusively uses sourdough starter and ancient stone-ground wheats to make slow-fermented organic breads. Its breads are nutritionally exceptional and can last up to a week, offering a unique experience.

This bakery is a benchmark in Madrid for its artisanal sourdough bread, standing out for its deep flavor, juicy crumb, and crispy crust. Its slow fermentations and the use of premium ingredients position it as one of the best options.

Panic is renowned for its purist sourdough bread, without additives, with a hard crust and a fluffy crumb. Its commitment to organic flours and slow fermentations keeps it as one of the most respected bakeries.

Winner of an award in 2026, this bakery seeks to recover the aromas and flavors of well-made bread. It uses slow fermentation of natural sourdough, local stone-ground flours, and pure water from the Urola.

Jesús Machí has revitalized this centenary oven, highlighting the value of artisan bread and sourdough. He has created numerous varieties of bread, spreading the culture of 'real bread' in Valencia.

PANDEVERDAD (Bread of truth) stands out for its unwavering commitment to artisan bread making using exclusively natural sourdough. Their slow and careful fermentation process results in loaves with crispy crusts, airy crumbs, and a complex, deep flavor that reflects the quality of their ingredients and the mastery of their bakers.

Gure Ogia Ogitegia is a bakery in the Basque Country that makes more than ten varieties of artisan bread, all with sourdough. It stands out for the transparency in its process and the consistent quality of its products.

All of La Tahona del Abuelo's breads are made with sourdough, premium stone-ground flours, and fermentations of at least 16 hours. Its breads are long-lasting, healthy, and full of flavor.

Moega is a bakery specialized in Galician bread and empanadas, making bread with its own sourdough starter and flours from Galicia. It revives traditional breads and stands out for its corn bread, paying attention to both the dough and the filling.

This oven-laboratory specializes in 100% sourdough baking, offering light breads and a wide variety of loaves. Its meticulous preparation process with perfect resting times guarantees exceptional quality.

Pablo Conesa Bakery specializes in artisan-made rustic sourdough bread, using pure water and sea salt for a clean and authentic flavor. It offers the best rustic sourdough bread in Seville, with tradition and flavor.

Obrador Las Pitas, finalist in the Miga de Oro de Andalucía 2022 and Award for the Best Lover of Good Bread 2022, is an artisan bakery that works with cultivated sourdough starter. Its recognition in competitions highlights its commitment to quality.

With more than 130 years of history, Forn Velarte uses traditional techniques and pays special attention to fermentation times. Its sourdough loaves and breads have their own character and personality, being recognized in local competitions.

Panadería Anik was distinguished in March 2026 with the award for the best artisan bread in Spain at the Alimentaria fair. Its trajectory is based on the use of sourdough starter and patience in preparation, guaranteeing a product of excellence.

Awarded as the best in Madrid in 2019, this bakery continues to be a benchmark in 2026 for its rustic sourdough breads. It uses stone-ground organic flours and long fermentations to achieve exceptional texture and flavor.

PanHabla, founded less than five years ago, offers about twenty sourdough bread references, including ciabattas and loaves of wheat, rye, or spelt. Its initial success, with bicycle delivery, demonstrates the great acceptance of its quality bread.