Best Ensaïmada & Bakeries in Palma

Fornet de la Soca began as a small shop on Carrer de Sant Jaume, founded by Tomeu Arbona and María José Orero, before moving into the historic Forn des Teatre building on Plaça de Weyler in 2018. The bakery describes its own work as recovering and researching old Mallorcan baking traditions rather than following an industrial format, reviving recipes like ensaïmadas, cocarrois and flaó. In the Guía Repsol's spring 2026 round of Soletes, the guide's recognition for casual, characterful spots worth a stop, Fornet de la Soca was named among the new Mallorca picks. Founder Tomeu Arbona also received the Premi Ciutat de Palma de Gastronomia for the bakery's revival of historic Mallorcan recipes, and its bread has been recognised among the best in the Balearics.

Ca'n Joan de s'Aigo is a historic Mallorcan café and pastry house operating since the 18th century, per its own site, which dates it 'since 1700.' Its original location sits on Carrer de Can Sanç in Palma's old town, just steps from the church of Santa Eulàlia. The house is known for its ensaimadas, homemade ice creams, including its traditional almond ice cream, thick hot chocolate, quarto cakes and cremadillos. The business now also runs locations at Carrer del Sindicat 74 and Carrer del Baró de Santa Maria del Sepulcre 5 in Palma.

Lluís Pérez was born in Palma in 1987 and took his postgraduate diploma in haute cuisine at the Escuela de Hostelería de las Islas Baleares before captaining the Spanish team at the Copa del Mundo de Pastelería and winning the Premio a la Mejor Pieza de Chocolate Internacional at Barcelona's chocolate museum. He opened his own pastisseria on Carrer de Bonaire in 2015 and was named Pastelero del Año de les Illes Balears the following year. The shop describes its pastry as made without artifice, rooted in Mallorca and worked by hand, with a counter that runs to things like olive-oil and Sóller-orange miniature cakes, vanilla butter cookies and chocolate-covered almonds. A second shop trades at Carrer de Tous i Maroto 10, and the brand's own site lists it among Guía Repsol's Top 3 pastelerías del momento.

Cafè Riutort is a central Palma café and artisan bakery on Carrer del Carme, serving specialty coffee alongside house-made pastries, breads and small gourmet food items. It doubles as a bakery and food store, so customers can sit in for breakfast or pick up baked goods and pantry items to take away. It's closed Mondays and Sundays, and open mornings into mid-afternoon the rest of the week.

Cafè Canamunt is a small café-bar on Carrer de la Volta de la Mercè, tucked into the Canamunt quarter of Palma's old town a few minutes from Plaça d'Espanya. It's run in person by Alfonso, an Argentine chef, and Adela, in a tiny room decorated with Mallorcan retro objects, with a handful of tables inside and a few more out on the street. Diners and chefs alike single out Alfonso's llonguets, Mallorca's traditional split bread rolls, for constantly changing, inventive fillings, and the café holds a Repsol Solete. Maca de Castro has named it her own pick for Palma's best llonguets, and Tripadvisor reviews of the café go back to at least 2019.