The counters in Vienna worth queuing for: bread, pastry, and the morning ritual.
Bakery counters in Vienna worth queuing for: levain breads, laminated pastry, regional bakes and the morning ritual.
Joseph Brot on Naglergasse in Vienna's first district bakes Josef Weghaupt's Waldviertel heritage-grain sourdough by hand without machines. The cinnamon.
Worth the queueJoseph Laib
TipThe cinnamon Pulled Bread is the bakery's most-bought breakfast bake; weekend mornings sell out by 11:00.
Joseph Brot Landstrasse on Landstrasser Hauptstrasse in Vienna's 3rd district runs the bakery's full-service cafe, with hot dishes, granolas.
Worth the queueJoseph Laib
TipOpen weekday breakfasts and lunch; the cinnamon Pulled Bread sells out by mid-morning.
Paremi on Baeckerstrasse in Vienna's first district is Patricia and Remi's French boulangerie behind Stephansdom, baking croissants and eclairs daily.
Worth the queuePain au chocolat
TipThe fig-tree courtyard at the back is the room's only summer seating; arrive by 09:00 on weekend mornings.
Oefferl on Wollzeile in Vienna's first district bakes organic natural sourdough from the family bakery founded in 1968, the Wollzeile flagship the inner-city.
Worth the queueOefferl Brot
TipOpen until 19:00 weekdays; the bistro counter serves coffee and tartines through the afternoon.
Felzl on Helferstorferstrasse in Vienna's first district uses a natural sourdough starter rested 18 hours, the chain's pioneering new-wave Vienna bakery now.
Worth the queueVienna sourdough loaf
TipThe bread vending machine at the Schottenfeldgasse 88 branch refills overnight for after-hours pickup.
Baeckerei Arthur Grimm on Kurrentgasse in Vienna's first district has baked on the same lane since 1536, the family operation still running multiple bakes.
Worth the queueKaisersemmel
TipThe Kaisersemmel and Mohnflesserl are the long-standing buys; the gluten-free counter pulls a cross-city crowd on Saturdays.
Kurkonditorei Oberlaa on Neuer Markt in Vienna runs the Karl Schuhmacher Konditorei from 1974, the wide carte of Torten the modern alternative to the Demel.
Worth the queueOberlaa Torte
TipThe Oberlaa Torte is the house signature; the Mehlspeisen counter beats the cafe for takeaway.
Joseph Brot's Albertinaplatz outpost in Vienna's first district sits on the Fuehrichgasse corner by the Albertina museum, the Waldviertel heritage-grain.
Worth the queueCinnamon pulled bread
TipOrder the cinnamon Pulled Bread for breakfast and walk it across to the Albertina forecourt.
Der Mann on Margaretenstrasse in Vienna's 4th district is the Mann family bakery chain since 1860, the workhorse Wiener Semmel and Mohnflesserl.
Worth the queueMohnflesserl
TipThe Mohnflesserl, plaited poppy-seed roll, is the chain's classic; eat it warm before 09:00.
Stroeck-Feierabend on Landstrasser Hauptstrasse in Vienna is the Stroeck family's slow-fermented organic spin-off, the bakery the Stroeck siblings run beyond.
Worth the queueRoggenmischbrot
TipThe dining-room kitchen runs all-day breakfast and a serious sandwich carte beyond the bread counter.
Felzl's Lerchenfelder Strasse branch is the Neubau outlet of Horst Felzl's bakery, the daily-baked sourdoughs and Nusskipferl a Mediterranean lean.
Worth the queueNusskipferl
TipThe Bernardgasse 9 vending machine sells unsold stock from this branch overnight at a discount; check it on a late walk home.
Felzl on Leopoldsgasse in Leopoldstadt brings the chain's Mediterranean-leaning sourdoughs into the Karmelitermarkt orbit, the rye loaf its bestseller.
Worth the queueWhole-grain rye loaf
TipMornings on the Karmelitermarkt are the right pairing; cross the square for cheese after the bread run.
Gragger & Cie on Spiegelgasse in the first district bakes in a wood-fired oven on the premises, the loaves all organic-flour sourdough sold at the counter.
Worth the queueHolzofen Bauernlaib
TipBring a tote; the bigger boules sell out by midday on Saturdays.
Gragger's Vorgartenmarkt stand is the Leopoldstadt outpost of the wood-fired sourdough bakery, the stall's wood-oven loaves a weekend locals' draw.
Worth the queueWood-oven rye
TipPair with Mochi Ramen Bar nearby; the market wraps by 14:00.
Georg Oefferl's Mariahilf branch sources from regional farms and rests its sourdough 48 hours before the oven, the bistro counter open all day.
Worth the queueRoggensauerteig
TipThe breakfast plate at the back counter changes weekly; the Wollzeile flagship runs the same kitchen.
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