Manu Jara - Sevilla

Soy una gaditana asidua a comprar en Manu Jara en la calle Pureza, cada año me entristece pasar el verano sin los croissant gold , pero lo entiendo por el calor y el chocolate que lleva, pero desde hace un par de años cuando vuelve la producción del croissant lo veo mas pequeño y esta tarde lunes 27el tamaño ha caído en picado. Estoy bastante decepcionada en relación precio cantidad del producto, siguen estando riquísimos ,, pero te quedas…… que te falta, que te quedas a medias

Beautiful and delicious pastries. Very helpful staff. We went to the shop on Calle Pureza as well as to the shop in the Triana Market. This place is motivation enough to walk across the bridge to Triana.

Manu Jara, which ranks 4th and 8th in the best patisseries in Spain lists, is one of the patisseries worth seeing. Chef Manuel has worked in many Michelin-awarded restaurants in his career, and he created his own business in Seville with the motto of sweet tapas . In the patisserie, where we tried many sweet-salty products, the best products are Isigny Butter (D.O) Milhoja (Puff Pastry €3,5), Raspberry Tart and Almond Mini Croissant. We can say that the products that did not meet our expectations were Raspberry Croissant and Plain Croissant. Panettone is also quite fresh( €10) and keeps its form for a long time. The place, where we try new products from time to time next to our favorite products, has succeeded in providing a standard quality both in its products and in the service of its courteous employees.

Great place located on the top floor of Cortes Ingles. Some fabulous deserts and pastries. All very tempting and up there it was also nice and air conditioned. You can eat in the restaurant bit and then go and get a dessert from this place; I’d recommend that approach. Some of the stuff looks so exquisite you feel it might break if you take it with you.

The shop is beautiful, smells like hamelina flute, the exhibitor of sublime products. This time we buy two torrijas of wine,croasanes made like torrijas with sugar and cinnamon and an egg palm. all tender and fresh, but:The torrija bread too spongy, was a lot of wine and too sweet. the rest also rich but chewed sugar,excessively sweet everything. for our drip the pasta that allows the ingredients to bloom subtly without getting someone to be protagonist but making the result sublime, is the most successful, so the excess sugar always remains. But it's a personal opinion of the amateur fight.