Stohrer’s baba au rhum or éclairs in Paris; Venetian zaletti alongside the signature coffees at Caffè Florian; or, closer to home, the acclaimed churros with hot chocolate at San Ginés in Madrid. These historic institutions prove that, despite trends and the latest businesses that TikTok brings to the forefront, the classics endure and continue to champion century-old sweets and the art of hospitality. Seville is no exception to this, and at the intersection of Sierpes Street and the square that bears its name, La Campana has been setting the pace for Sevillian mornings for over a century.
Stepping into this pastry shop is like stepping into the past—into a 19th-century Seville where time stands still before the mahogany counter, and one succumbs to the exquisitely crafted miniature sweets on display in its glass case.
A legacy forged from the ashes of the fire station
The establishment’s history began in the late 19th century at a unique location. In 1885, master pastry chef Antonio Hernández Merino decided to set up his business on the site of the city’s former fire station. What began as a modest family-run bakery eventually became the sweet heart of Seville.
Throughout its nearly fourteen decades of existence, Confitería La Campana has witnessed the city’s transformation. Writers, artists, and generations of Sevillian families have gathered at its marble tables, passing down the tradition of visiting the establishment from parents to children.
Its refined Art Nouveau aesthetic, featuring carved wooden display cases, mirrors, and gilded signs, preserves the stately charm of the great European pastry shops of that era.
The Art of the Traditional Breakfast
La Campana has successfully brought together a diverse clientele, from regulars to out-of-towners and many curious visitors.
There was a time, long before the era of brunch, when its tables were filled with dozens of diners every morning for breakfast. Coffee served in earthenware cups, dense-crumbed breads, Swiss rolls, milk buns, or freshly baked croissants.
The sweets that have defined an era
Above all, the true heart of La Campana lies in its artisanal bakery, where master pastry chefs continue to craft recipes using traditional methods that reject industrial production. The most popular items at the pastry shop are:
- Yemas de San Leandro: delicate spheres made exclusively from egg yolks and sugar, melting in your mouth with a silky texture
- Cortadillos de cidra: polvorones filled with homemade angel hair and dusted with powdered sugar—a timeless classic.
- Lenguas de gato and milhojas: thin sheets of caramelized puff pastry paired with pastry cream or fresh whipped cream made daily.
- Pestiños and piñonates: recipes with a clear Andalusian heritage, drizzled with pure honey and spiced with sesame seeds and anise.
Despite the passing of the years, changing culinary trends, and the transformation of the historic center, La Campana remains true to its roots. It’s a must-visit stop during Holy Week—when its torrijas are the stuff of legend—or at Christmas for its roscones. It’s the perfect place to take guests or to give a sweet gift that tastes of tradition.
