European pastry traditions vary by region. Here's the honest sort.
Tier 1 — destination pastry cities
- Vienna: Sachertorte, apple strudel, Esterházy. Demel + Café Sacher historic.
- Paris: Macarons, croissants, mille-feuille. Pierre Hermé, Dominique Ansel, Du Pain et des Idées.
- Lisbon: Pastel de nata. Pastéis de Belém is the original (since 1837).
- Naples: Sfogliatella, baba al rum. Naples-specific.
- Brussels: Speculoos, waffles, chocolate.
Tier 2 — strong pastry traditions
- Florence: Cantucci + vin santo, Florentine cookies.
- Sicily (Catania, Palermo): Cannoli + cassata.
- Copenhagen: Wienerbrød (Danish pastry).
- Stockholm: Kanelbullar (cinnamon buns).
- Helsinki: Korvapuusti, pulla.
Tier 3 — niche but rewarding
- Buenos Aires-quality pastries: Lisbon's Belém pastéis + Paris combined.
- Salzburg: Mozartkugel + Sachertorte.
- Krakow: Pierogi (technically savory, but obwarzanek is the bread-pastry).
- Athens: Loukoumades + bougatsa.
Strategy
Pastry trips are best as breakfast-and-mid-morning ritual, not destination meal. Many famous shops have queues; go at opening (8am) for fresh pastries with no wait.
For coffee context see coffee culture.