What La Peladilla is known for
Founded in 1902 by José Lorca in San Javier and now run by third-generation owner Fran Pardo in central Murcia, La Peladilla is famed for its trademarked pastel de cierva, a savory-sweet chicken and egg pastry created around 1920. The shop bakes tartas, croissants and pastries daily, hand-wraps its century-old Holy Week bergamot caramels, and has won regional honors including the 1999 Guinda de Oro.
José Lorca founded La Peladilla in San Javier in 1902; the confitería is now run by third-generation owner Fran Pardo from a shop in central Murcia, with his own children expected to eventually take over. Its best-known creation, the pastel de cierva, a savory-sweet pastry filled with chicken and hard-boiled egg, dates to around 1920 and is protected as a registered trademark, alongside the La Peladilla name itself.
The confitería also hand-wraps bergamot caramels for Holy Week from a recipe it describes as a century old, and bakes tartas, croissants and other pastries fresh daily, staying open every day of the year including holidays. Its Roscón de Reyes marks the Three Kings season alongside custom fondant cakes for other celebrations.
The shop has collected regional recognition over the decades, including the Chamber of Commerce's Mercurio Prize and the Guinda de Oro from the regional pastry artisans' association, both in 1999, a Solete Guide Repsol listing in 2024, and a 2012 diploma recognizing a collaboration honoring King Felipe VI.
Best for — Century-old trademarked pastel de cierva and hand-wrapped Holy Week caramels
Where next
- Bäckerei-Konditorei Mistlbacher — Austria
- Chok Kee Confectionery — Malaysia
- Bäckerei Konditorei Sieß — Germany
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