Gragger & Cie Spiegelgasse is a bakery in Innere Stadt, Vienna.
Editorially verified June 3, 2026 by Elliot Marsh, TableJourney editor. Source.
Tip: Bring a tote; the bigger boules sell out by midday 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: 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.
Worth the queueJoseph Laib
TipThe cinnamon Pulled Bread is the bakery's most-bought breakfast bake; weekend mornings sell out by 11:00.
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.
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.
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.
