The 11 Best Bakeries in Buenos Aires for Great Bread and Irresistible Treats

Since 1920, Dos Escudos has held a special place in Buenos Aires’ culinary history. What began as a traditional pastry shop has, over the decades, become one of the names that comes up time and again whenever classic Buenos Aires bakeries are discussed. Today, it maintains its commitment to craftsmanship, quality ingredients and fresh daily production, while offering a menu that has continued to expand over the years.

Here, traditional Argentine pastries and breads sit alongside more contemporary desserts: from Red Velvet cake to delicate pastries, loaf cakes and other sweet creations. And if there’s one area where Dos Escudos really shines, it’s savory food: its crustless sandwiches, known locally as sándwiches de miga, are among the bakery’s signature classics. There’s also something rather unusual on offer: pan dulce, Argentina’s traditional Christmas sweet bread, available all year round.

Time Out tip: The sándwiches de miga are among the bakery’s biggest classics. On the sweet side, its delicate pastries, traditional Argentine facturas and Rogel cake are also worth trying.

Where: Juncal 905, Retiro; Montevideo 1690, Recoleta; San Benito de Palermo 1695, Palermo; Pedro Goyena 508, Caballito; Arribeños 2321, Belgrano.

Atelier Fuerza is one of the bakeries that helped change the conversation around bread in Buenos Aires. Sourdough is part of its DNA, but there’s much more to the concept than bread alone: you’ll also find traditional Argentine pastries, laminated dough creations, alfajores and other baked goods that offer fresh interpretations of local bakery classics.

Its bread selection includes rustic country loaves, sandwich breads and other varieties made using long fermentation techniques. The selection also changes depending on ingredient availability and the season, meaning the counter never looks exactly the same. For first-time visitors, its signature Campo Fuerza loaf is a great place to start.

Time Out tip: Favorites include the buttery medialuna, Campo Fuerza bread and the bakery’s cookies, which have become one of its biggest hits.

Where: Some of its locations include Fernandez De Enciso 3986, Villa Devoto; Ecuador 1283, Recoleta; Salguero 885, Almagro y Nicasio Oroño 986, Caballito.

Don Blanco has a story that began long before the brand itself existed. Its roots go back to Don Fermín Blanco, a Spanish baker who arrived in Argentina and whose passion for the craft was passed down through generations. It was his great-great-grandson who decided to revive that legacy and turn it into a chain of bakeries and pastry shops.

Today, the business retains the spirit of a traditional neighborhood bakery while combining it with a café and a broader selection of products. There are breads, Argentine pastries and familiar classics alongside desserts, savory options and cakes. It’s the kind of place where you might walk in looking for a medialuna and end up eyeing an Oreo Cake. The brand now has locations across several Buenos Aires neighborhoods and beyond the city limits.

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Time Out tip: Its traditional Argentine pastries are a classic accompaniment to coffee. For something different, try one of its cakes, such as the Balcarce, or the chipá sandwich made with traditional cheese bread.

Where: Nicaragua 6000, Palermo. Arcos 1191, Palermo.  Juncal 1409, Recoleta. Av. Arregui 6090, Versalles, among other locations.

Martín and Diana are the people behind this small family-run bakery, which operates through a little takeaway window and has a rather unusual feature: production runs 24 hours a day, seven days a week. On the other side of La Ventanita de Martín Imán, there’s always someone waiting to pick up something fresh from the tiny bakery kitchen.

But if there’s one philosophy that defines Martín Imán, it’s making the most of everything. Leftovers from different preparations are transformed into new products, and one of these reinventions has become a favorite among customers: medialuna bread. It’s made using scraps of medialuna dough, which are given a second life as bread. Nothing goes to waste, and the result is one of the bakery’s most celebrated creations.

Time Out tip: The medialuna bread is one of the bakery’s standout products. Also worth trying are the pastries filled with dulce de leche or pastry cream, the homemade granola (its latest hit) and the little cheese breads.

Where: Franklin D. Roosevelt 5415, Villa Urquiza.

La Garage started out as a neighborhood bakery and café before growing into a place where bread shares the spotlight with laminated pastries, desserts and a creative kitchen. The philosophy revolves around seasonal ingredients, craftsmanship and curiosity: making delicious things, making them well and letting the bakery counter set the pace.

Among the favorites are Basque cheesecake, medialunas, potato knishes, banana bread and upside-down cake. There’s also a specialty worth paying attention to: rye bread made with 100% rye and seeds. The bakery serves customers throughout the day, from breakfast and lunch to afternoon coffee and aperitivo.

Time Out tip: Favorites include the rye bread, chipá, Basque cheesecake, upside-down pear cake and focaccia, which you can also order topped with an egg.

Where: Arévalo 2253, Palermo.

The kind of traditional bakery and pastry shop that can solve just about any food-related situation: bread for breakfast, pastries for the afternoon, something sweet to take home, a tray of treats for a gathering or that last-minute loaf for a picada, Argentina’s take on a charcuterie spread. Boulevard Córdoba retains its neighborhood spirit while offering top-quality ingredients and an enormous variety of products. A true all-rounder when it comes to good food.

The counter combines traditional baking with French pastries, chocolates, cakes, petits fours and an impressive selection of sandwiches. Among its most sought-after products are the fosforitos, flaky puff pastry sandwiches that are a Buenos Aires classic and worth a visit in their own right. And for those who prefer to leave with warm bread tucked under their arm, there are options for breakfast, afternoon tea, a picada or an asado. Its catering selection is impressive, and its desserts are on another level.

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Time Out tip: The glazed fosforitos are one of the bakery’s signature classics, alongside the Malandraca cake, its most popular dessert; the Triple de la Casa sandwich, filled with chicken, arugula, Parmesan, sun-dried tomatoes and black olives; and its freshly baked breads.

Where: Av. Córdoba 3502, Almagro.

For a long time, walking into a Buenos Aires bakery meant finding cañoncitos, bolas de fraile, traditional Argentine pastries and sandwich loaves. Then croissants, pains au chocolat, cinnamon rolls and sourdough started gaining ground. Co-Pain emerged right at that intersection: a French-inspired bakery that found its place in the everyday life of Buenos Aires neighborhoods.

What makes it special is that it doesn’t try to turn the bakery experience into something foreign to the city. Its identity is built around French baking traditions reinterpreted through a Buenos Aires lens, in a familiar neighborhood setting. It’s the kind of place where you can walk in looking for bread and end up being tempted by the entire viennoiserie selection.

Time Out tip: Among its French-inspired specialties, the financier and canelé stand out. The classic croissant and almond croissant are also two customer favorites.

Where: Moldes 900, Colegiales. Juan B. Ambrosetti 901, Caballito. Mansilla 3499, Palermo.

Almost a century of family history is no small achievement. Artiaga was founded in 1931 as a neighborhood bakery and remains in the hands of the third generation today, with a clear philosophy: evolve without losing the qualities that have kept the business going for decades.

The result is an enormous catalog — the bakery says it offers more than 300 products — where Argentine classics coexist with contemporary techniques and processes. Careful ingredient selection and preparation times are central to its philosophy. And recognition has followed: among its most recent achievements are the 2026 Best Traditional Bakery in the World award and second place at the 2025 World Panettone Championship.

Time Out tip: Its traditional Argentine pastelitos, flaky pastries typically filled with quince or sweet potato paste, are available all year round alongside other bakery classics.

Where: Zapiola 4782; Av. Ricardo Balbín 4183, Saavedra.

Some bakeries could belong to just about any city, while others have a personality that’s impossible to separate from the people behind them. Centinela de la Luna belongs firmly in the second category: a small bakery with an eclectic spirit, shaped by its owners’ Venezuelan roots and an unusual combination of breads, pastries and traditional specialties from their home country.

The bread selection includes rustic sourdough loaves and sandwich breads, while the sweeter side focuses particularly on doughnuts and bombas, the Venezuelan version of Berliners or Argentina’s bolas de fraile. There are also laminated pastries, cinnamon rolls and filled brioches. For savory cravings, Venezuelan classics such as cachitos de jamón (ham-filled rolls) and garlic bread are on the menu. On Friday and Saturday nights, the bakery also transforms into a pizzeria.

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Time Out tip: Favorites include the bomba, the ham-filled cachito and the Gouda chipá.

Where: Amenábar 926, Colegiales.

In San Telmo, there’s a bakery that seems designed for people who enjoy the process just as much as the finished product. The star of the show is the counter: every day, it fills up with breads, puff pastries, sweets and handmade baked goods, with a selection that can change depending on available ingredients and the inspiration of the people working behind the oven.

Here, the idea of “homemade” goes far beyond a marketing label. The kitchen works with carefully selected ingredients and makes the most of seasonal produce to create a menu that isn’t necessarily identical from one day to the next. Among its classics are pasta frola (a traditional Argentine jam tart), Rogel cake and ricotta cake, along with breads, fermented products, preserves and other creations. It’s the kind of bakery where you should take your time and study the counter carefully before making a decision.

Time Out tip: Classics include pasta frola, Rogel and ricotta cake, alongside its breads, fermented specialties and preserves.

Where: Chile 524, San Telmo.

On a corner in Palermo, opposite El Preferido, Social Corazón offers something closer to a contemporary neighborhood bakery than a simple coffee shop. Part of restaurateur Pablo Rivero’s culinary world, it brings together a bakery, café and restaurant under one roof, with a concept that starts early in the morning and continues well into the evening.

Bread takes center stage on a menu that ranges from traditional Argentine pastries and loaves to sandwiches and desserts, alongside a selection of cooked dishes. The idea revives that old Buenos Aires ritual of stopping by the bakery, but brings it into a space designed for lingering: having medialunas for breakfast, stopping in for lunch, enjoying a glass of wine or simply sitting down for a while.

Time Out tip: The medialunas are one of the biggest attractions, along with the bakery’s selection of house-made breads.

Where: Guatemala 4802, Palermo.