Baeckerei Arthur Grimm is a bakery in Innere Stadt, Vienna.
Editorially verified May 31, 2026 by Elliot Marsh, TableJourney editor. Source.
Tip: The Kaisersemmel and Mohnflesserl are the long-standing buys; the gluten-free counter pulls a cross-city crowd on Saturdays.
2h 30m
Bake real sourdough bread the way my grandparents did in Apulia, with a Viennese twist. You’ll refresh the starter, shape your dough, and leave with your own freshly b...
Guided tour · 3h 30m
Explore Vienna beyond the tourist center through neighborhood coffeehouses, family-run bakeries, Viennese coffee, sweet pastries, savory bites, and stories of everyday...
2h 30m
Learn to bake a unique Italian-Austrian pastry in a Viennese home. Enjoy a welcome drink, create your own pasticciotti, and savor them with coffee or tea on a rooftop terrace.
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.
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.
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.
