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 brioche has the right amount of orange blossom, the cream filling is light enough to not overwhelm, and it eats nothing like the heavy versions served at chain bakeries. The lemon-lotus cheesecake (€3.90) gets the balance right between tart and sweet, on a crisp speculoos base — the lotus biscuit caramel works with the lemon rather than against it. Cookies (€1.80) come with a soft, gooey centre that turns firm as they cool; the chocolate chip version has a brownie-adjacent density.
Beyond sweet
The menu goes into savoury. The quiche lorraine is the real thing — generous, golden, the custard set but not rubbery, and works perfectly as a takeaway lunch. The Provençal tomato tart is straight from the markets of southern France: slow-roasted tomatoes on a thin pastry base with herbs. 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 neighbourhood or after visiting the Mezquita-Cathedral. Open from 12:00 daily. Fair prices and genuine artisan quality is not a combination you find often: the tropézienne at €4–5 is a third of what you would pay on the Côte d'Azur for a lesser version. Arrive before 3pm — the display case empties, and Florence does not rush restocking. The shop is closed on Mondays and Tuesdays; open Wednesday through Sunday from noon. Florence posts the day's available items on Instagram each morning, which is worth checking before the visit to avoid disappointment on specific items. Pre-orders are accepted for larger quantities — useful if you want to bring a full tropézienne back to your accommodation.
