Built around a single, stubborn cinnamon bun.
A tiny test kitchen on Chmielna, one proofing basket, and the question we couldn't shake — why don't more cinnamon buns taste like this?
Canela began in 2022 with one recipe and a lot of patience. Slow-fermented dough, real butter, proper Ceylon cinnamon — that's still the recipe we bake every morning.
Three years and a wall of flavours later, the dough is mixed at midnight and pulled from the oven before the sun is fully up. The espresso is single-origin, the tea is loose-leaf, and the cream is mascarpone — always.
We hope you come hungry. 🤎
24-hour cold ferment for that pillowy crumb.
Rolled, twisted and glazed in-house, daily.
Single-origin espresso & loose-leaf teas.
Out of the oven, into your hands.
Come say hi on Chmielna.
Chmielna 27/lok.78, Warsaw Every day · 09:00 – 22:00