Baeckerei Arthur Grimm is a bakery in Innere Stadt, Vienna.
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.
Tip: The Kaisersemmel and Mohnflesserl are the long-standing buys; the gluten-free counter pulls a cross-city crowd on Saturdays.
Address: Kurrentgasse 10, 1010 Wien, Vienna
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.
Tip: The Oberlaa Torte is the house signature; the Mehlspeisen counter beats the cafe for takeaway.
Worth the queue: Oberlaa Torte
Joseph Brot's Albertinaplatz outpost in Vienna's first district sits on the Fuehrichgasse corner by the Albertina museum, the Waldviertel heritage-grain.
Tip: Order the cinnamon Pulled Bread for breakfast and walk it across to the Albertina forecourt.
Worth the queue: Cinnamon pulled bread
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.
Tip: The Oberlaa Torte is the house signature; the Mehlspeisen counter beats the cafe for takeaway.
Worth the queue: Oberlaa Torte
Joseph Brot's Albertinaplatz outpost in Vienna's first district sits on the Fuehrichgasse corner by the Albertina museum, the Waldviertel heritage-grain.
Tip: Order the cinnamon Pulled Bread for breakfast and walk it across to the Albertina forecourt.
Worth the queue: Cinnamon pulled bread
Der Mann on Margaretenstrasse in Vienna's 4th district is the Mann family bakery chain since 1860, the workhorse Wiener Semmel and Mohnflesserl.
Tip: The Mohnflesserl, plaited poppy-seed roll, is the chain's classic; eat it warm before 09:00.
Worth the queue: Mohnflesserl
Stroeck-Feierabend on Landstrasser Hauptstrasse in Vienna is the Stroeck family's slow-fermented organic spin-off, the bakery the Stroeck siblings run beyond.
Tip: The dining-room kitchen runs all-day breakfast and a serious sandwich carte beyond the bread counter.
Worth the queue: Roggenmischbrot
Felzl's Lerchenfelder Strasse branch is the Neubau outlet of Horst Felzl's bakery, the daily-baked sourdoughs and Nusskipferl a Mediterranean lean.
Tip: The Bernardgasse 9 vending machine sells unsold stock from this branch overnight at a discount; check it on a late walk home.
Worth the queue: Nusskipferl
Felzl on Leopoldsgasse in Leopoldstadt brings the chain's Mediterranean-leaning sourdoughs into the Karmelitermarkt orbit, the rye loaf its bestseller.
Tip: Mornings on the Karmelitermarkt are the right pairing; cross the square for cheese after the bread run.
Worth the queue: Whole-grain rye loaf
