If you love torrijas but hate waiting until Semana Santa to eat them, Sevilla has just solved that problem.
A new bakery in the heart of the city is serving Spain’s most traditional Easter dessert 365 days a year – and not just in its classic form.
The shop is called Las Torrijas de la Yaya, a small artisanal bakery on Alfonso XII, 34, dedicated entirely to reinventing torrijas.
The idea, they say, is to celebrate the sweets ‘born in our grandmothers’ kitchens’, but with a modern, playful twist that takes them ‘to the extreme’.
Eight flavours, endless combinations
Described by its owners as the first place dedicated exclusively to torrijas, the bakery offers eight different base flavours, each with its own colour, texture and personality.
All torrijas are handmade, generously sized and notably fluffy.
Prices start at €5, which includes one topping. Extra toppings can be added for €0.80 each, allowing customers to build their own custom creation.
From traditional to totally over the top
For purists, the classics are all here:
- Milk-soaked torrija
- Sugar and cinnamon
- Honey
But for those feeling more adventurous, the menu quickly gets creative, with flavours such as:
- Lotus
- Baileys
- White chocolate
Then there are ‘Las Locuras de la Yaya’ (Grandma’s Madness), which include options like matcha tea and forest fruits.
A toppings list that reads like a sweetshop
Customers can finish their torrijas with more than 15 toppings, including:
- White chocolate sauce
- Nutella
- Pistachio cream
- Dulce de leche
- Condensed milk
- Salted caramel
- Orange, lemon or red berry syrup
- Coconut, pistachio or hazelnut
- Oreo, Kit Kat or Lotus biscuit
- Caramelised popcorn
- Almond crocanti
- Inés Rosales olive oil biscuits
Fan favourites
Regulars recommend some particularly indulgent combinations, including:
- White chocolate torrija with pistachio cream and Inés Rosales biscuit
- Classic milk torrija with Nutella and Lotus
- Forest fruits torrija with condensed milk and caramelised popcorn
According to customers, they’re simply “delicious”.
When to go
Las Torrijas de la Yaya offers takeaway only, with the following opening hours:
- Monday–Thursday: 2pm–9pm
- Friday–Saturday: 12pm–10pm
- Sunday: 12pm–7pm
As the bakery itself puts it: ‘Grandma’s Semana Santa recipe now comes with toppings, colours, and no calendar restrictions.’
What are torrijas?
Torrijas are a traditional Spanish sweet, often compared to French toast, but richer and more indulgent.
They are especially associated with Semana Santa (Holy Week), although many people would happily eat them all year round.
What are they made of?
Classic torrijas start with thick slices of stale bread, which are:
- Soaked in milk (sometimes infused with cinnamon, lemon peel or orange peel) or wine
- Dipped in egg
- Fried until golden
- Finished with sugar and cinnamon, or drizzled with honey or syrup
The result is a dessert that’s crispy on the outside, soft and custardy inside.
Why are they traditionally eaten at Easter?
Torrijas date back several centuries and were popular during Lent, when meat was avoided and people relied on simple, filling foods.
Using leftover bread made them economical, while the milk, eggs and sugar provided energy during fasting periods.
Read more Andalucia news at the Spanish Eye.
