Bakery

Laminated butter dough, folded eighteen times by hand, wrapped around two batons of dark Valrhona-quality chocolate. Baked to order — shatteringly crisp outside, yielding and melted within. Allergens: 1, 5, 13

Our most requested item. A laminated croissant shell twice-baked and filled with Cinta's house frangipane — ground almonds, butter, Ester's egg, and a touch of Ramón's honey — then crowned with toasted flaked almonds. Legend has it you cannot eat just one. Allergens: 1, 5, 10, 11

The croissant's wilder cousin — laminated dough baked in a muffin mould, producing a shatteringly crisp exterior with a layered, buttery spiral within. Filled daily with seasonal cream. Ask your server for today's flavour. Allergens: 1, 5, 11

Enriched dough wound through with cinnamon butter and Muscovado sugar, baked in a pull-apart round and finished with cream cheese glaze. Warm from the oven, it is barely responsible. Allergens: 1, 5, 11

Portugal's most iconic export, made in Cinta's kitchen with her own recipe — a shattering puff pastry shell cradling silky vanilla-bean set custard, caramelised on top under a fierce heat. Dust with cinnamon and icing sugar. Eat warm. Close your eyes. Allergens: 1, 5, 11

Classic choux pastry filled with Cinta's vanilla crème pâtissière and dipped in dark chocolate ganache — precise, elegant, and deeply satisfying. Allergens: 1, 5, 11

A traditional Spanish savoury pastry of enriched bread dough filled with chorizo, Serrano ham, and hard-boiled egg — the pilgrim's road food of Extremadura, baked golden in our oven. A meal in itself. Allergens: 1, 5, 11

The ancient wafer biscuit of Seville — made with olive oil, sesame, anise, and a whisper of cinnamon. Crisp, gossamer-thin, and utterly addictive. Also available in our Gourmet Shop to take home. Allergens: 1

The butter biscuit sandwich of Andalusia and South America — two melt-in-the-mouth shortbread rounds filled generously with dulce de leche and rolled in shredded coconut. One of the oldest sweet treats in the Spanish-speaking world. Allergens: 1, 5, 14

The humble, crumbling shortcrust biscuit of Huelva — made with lard, sugar, cinnamon, and a splash of anise. The biscuit of Cinta's childhood. Dry, fragrant, and instantly transporting. Allergens: 1, 5, 11

Spain's most revered cake — a dense, fragrant almond sponge flavoured with lemon zest and cinnamon, dusted with icing sugar through the Cross of Saint James. Gluten-free by ancient tradition, extraordinary by recipe. The pilgrim's cake. Allergens: 5, 10, 11

Choquera's signature spiced carrot cake with Ramón's honey, warming cinnamon and ginger, and a thick swirl of cream cheese frosting. Reliable, beloved, never off the menu. Allergens: 1, 5, 10, 11

Ground almonds, Ester's eggs, butter, and lemon — bound together and baked low and slow into a dense, golden, naturally gluten-free cake. Available whole to order. The GF option that requires no compromise whatsoever.

A light and airy Choquera sponge rolled around Chantilly cream and fresh fruit — seasonal flavours, ask the display. Elegant, effortless-looking, deeply satisfying. Allergens: 5, 11

Vienna's dark masterpiece — dense chocolate sponge layered with house-made apricot jam and coated in a glossy dark chocolate ganache. Precise, serious, and deeply rewarding. Allergens: 1, 5, 10, 11

Vanilla Bean, Black Forest, Lemon & Elderflower, Chocolate Ganache, Red Velvet, and seasonal specials — check the display. Each cupcake is made in Cinta's kitchen and finished by hand. Allergens: 1, 5, 11*

An individual hand-made buttery shortcrust shell filled with silky Choquera house-made lemon curd, topped with Italian meringue and torched to golden peaks. The one that photographs best. Allergens: 1, 5, 11

Seasonal berries arranged on Cinta's vanilla bean set custard in a hand-made shortcrust shell. The one that flies when the weather turns. Allergens: 1, 5, 11

House-made lemon curd beneath a cloud of soft meringue in a buttery shortcrust shell — the classic, done Cinta's way. Allergens: 1, 5, 11

Fresh fruit on Cinta's vanilla custard in a hand-made shortcrust base. See display for the daily range. Allergens: 1, 5, 11

A large-format cookie loaded with Callebaut Belgian chocolate chips, baked slightly underdone for chew. Allergens: 1, 5, 10, 11

A chewy cookie generously studded with dried cranberries and white chocolate. Allergens: 1, 5, 11*

Two melt-in-the-mouth shortbread rounds filled with dulce de leche and rolled in shredded coconut — the butter biscuit sandwich of Andalusia and South America. Allergens: 1, 5, 14

The ancient wafer biscuit of Seville — olive oil, sesame, anise, and a whisper of cinnamon. Crisp and gossamer-thin. Allergens: 1

The crumbling shortcrust biscuit of Cinta's Huelva childhood — cinnamon, anise, and instant nostalgia. Check the display. Allergens: 1, 5, 11