A Marseille pastry chef in Córdoba
Opened in late 2025, Pastelería Francesa brings a French Mediterranean sensibility to Córdoba's historic centre. Florence Lambert, a pastry chef from Marseille, arrived with her partner Régis to share the flavours of her home region. The address on Calle Diario de Córdoba is discreet. The pastry is not.
How they make it
Production is deliberately limited. Some doughs need up to 24 hours of preparation before they reach the display case. The tropézienne — a tender brioche filled with light cream — is the Côte d'Azur on a plate. The lemon-lotus cheesecake (€3.90) gets the balance right between tart and sweet, on a crisp speculoos base. Cookies (€1.80) come with a soft, gooey centre that turns firm as they cool.
Beyond sweet
The menu goes into savoury. The quiche lorraine is the real thing — generous, golden, and works as a takeaway lunch. The Provençal tomato tart is straight from the markets of southern France. A moist carrot cake and dense chocolate fondant fill the rest of the case.
Practical details
Primarily a takeaway format — ideal for a gourmet break while exploring the Centro quarter or after visiting the Mezquita. Fair prices and genuine artisan quality is not a combination you find everywhere. Arrive early — the display case empties.
