Tadam: The Best Jagodzianki in Warsaw

To properly wrap up jagodzianki season this year, I decided to dedicate a separate post to the wonderful Tadam – the place that makes the very best jagodzianki in the city.

Surprisingly, not everyone knows about this spot yet (and that definitely needs to change)!

The story behind Tadam is every bit as wonderful as its jagodzianki. The bakery was founded by three siblings – Sonia, Ania, and their brother Max. Even more remarkably, the idea for the bakery was born while they were living in different European cities and happened to meet in Frankfurt. A little later, Max's girlfriend Wiktoria joined the team, and the bakery gradually became the place we know today.

The name Tadam! – just like the sound of a fanfare or the exclamation that follows a small but important revelation – perfectly reflects what the team stands for: no premixes, no margarine, no powdered eggs, no artificial icing – just outstanding ingredients and a truly artisanal approach. Nothing less.

The space itself is absolutely charming. Small but incredibly cosy, it feels like it captures the very essence of Warsaw's Praga district. Old tiles, vintage flooring, art objects, casually finished light wood, posters, pastel colours, flowers, and, of course, the large lamp covered with handwritten notes in different languages – if you enjoy this kind of atmosphere, you'll absolutely love it.

The first thing that catches your eye is, naturally, the display counter. Depending on the season and whatever the owners feel like baking, you might find doughnuts, Basque cheesecakes, brioches, croissants, and plenty of other treats. Right now, though, it's filled with exactly what you'd expect – jagodzianki.

There are three versions of jagodzianki: the perfect classic, plus my two personal favourites – one with lemon zest and the famous version with timut pepper.

The crumble, with its subtle dark cocoa notes, the outstanding dough, and the genuinely brilliant idea of pairing blueberries with timut pepper – very few things come this close to perfection. The balance of textures, the delicate hint of spice, and the grapefruit notes that timut naturally brings make this one of those recipes that is absolutely worth queuing for.

Speaking of queues – they do happen, but mostly on weekends. If you stop by around noon on a weekday, everything should be relaxed and comfortable. Early weekend mornings are also a good option, but from around 10:30–11:00 the crowds really start to build. It's worth keeping that in mind. As well as the fact that the bakery is closed on Mondays and Tuesdays.

And one last thing for anyone who falls in love with the place but wants to try something different: the team also has a second location in Żoliborz, where they serve outstanding soft serve ice cream. That's well worth a visit too.

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