Gragger & Cie Spiegelgasse is a bakery in Innere Stadt, Vienna.
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.
Address: Spiegelgasse 23, 1010 Wien, Vienna
Joseph Brot on Naglergasse in Vienna's first district bakes Josef Weghaupt's Waldviertel heritage-grain sourdough by hand without machines. The cinnamon.
Tip: The cinnamon Pulled Bread is the bakery's most-bought breakfast bake; weekend mornings sell out by 11:00.
Worth the queue: Joseph Laib
Paremi on Baeckerstrasse in Vienna's first district is Patricia and Remi's French boulangerie behind Stephansdom, baking croissants and eclairs daily.
Tip: The fig-tree courtyard at the back is the room's only summer seating; arrive by 09:00 on weekend mornings.
Worth the queue: Pain au chocolat
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.
Tip: Open until 19:00 weekdays; the bistro counter serves coffee and tartines through the afternoon.
Worth the queue: Oefferl Brot
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
Joseph Brot on Naglergasse in Vienna's first district bakes Josef Weghaupt's Waldviertel heritage-grain sourdough by hand without machines. The cinnamon.
Tip: The cinnamon Pulled Bread is the bakery's most-bought breakfast bake; weekend mornings sell out by 11:00.
Worth the queue: Joseph Laib
Joseph Brot Landstrasse on Landstrasser Hauptstrasse in Vienna's 3rd district runs the bakery's full-service cafe, with hot dishes, granolas.
Tip: Open weekday breakfasts and lunch; the cinnamon Pulled Bread sells out by mid-morning.
Worth the queue: Joseph Laib
Paremi on Baeckerstrasse in Vienna's first district is Patricia and Remi's French boulangerie behind Stephansdom, baking croissants and eclairs daily.
Tip: The fig-tree courtyard at the back is the room's only summer seating; arrive by 09:00 on weekend mornings.
Worth the queue: Pain au chocolat
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.
Tip: Open until 19:00 weekdays; the bistro counter serves coffee and tartines through the afternoon.
Worth the queue: Oefferl Brot
