Der Mann Margaretenstrasse is a bakery in Wieden, Vienna.
Der Mann on Margaretenstrasse in Vienna's 4th district is the Mann family bakery chain since 1860, the workhorse Wiener Semmel and Mohnflesserl.
Editorially verified May 20, 2026 by Lewis Vaughan, TableJourney editor. Source.
Tip: The Mohnflesserl, plaited poppy-seed roll, is the chain's classic; eat it warm before 09:00.
Address: Margaretenstrasse 50, 1040 Wien, Vienna
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
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.
Tip: Bring a tote; the bigger boules sell out by midday on Saturdays.
Worth the queue: Holzofen Bauernlaib
Gragger's Vorgartenmarkt stand is the Leopoldstadt outpost of the wood-fired sourdough bakery, the stall's wood-oven loaves a weekend locals' draw.
Tip: Pair with Mochi Ramen Bar nearby; the market wraps by 14:00.
Worth the queue: Wood-oven rye
Georg Oefferl's Mariahilf branch sources from regional farms and rests its sourdough 48 hours before the oven, the bistro counter open all day.
Tip: The breakfast plate at the back counter changes weekly; the Wollzeile flagship runs the same kitchen.
Worth the queue: Roggensauerteig
