Joseph Brot's Albertinaplatz outpost in Vienna's first district sits across from the Albertina museum, the Waldviertel heritage-grain bakes and a full breakfast counter on a tourist-busy corner.
Tip: Order the cinnamon Pulled Bread for breakfast and walk it across to the Albertina forecourt.
Address: Albertinaplatz 1, 1010 Wien, Vienna
Joseph Brot on Naglergasse in Vienna's first district bakes Josef Weghaupt's Waldviertel heritage-grain sourdough by hand, no machines, the company's avant-garde Vienna address since 2009.
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, the croissants, baguettes and eclairs made the way they were trained in France.
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 walk-in for the Niederoesterreich loaves.
Tip: Open until 19:00 weekdays; the bistro counter serves coffee and tartines through the afternoon.
Worth the queue: Oefferl Brot
Der Mann on Margaretenstrasse in Vienna's 4th district is the Mann family bakery chain since 1860, the workhorse Wiener Semmel and Mohnflesserl on every workday counter across the city.
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 the chain's main carte.
Tip: The dining-room kitchen runs all-day breakfast and a serious sandwich carte beyond the bread counter.
Worth the queue: Roggenmischbrot
Joseph Brot on Naglergasse in Vienna's first district bakes Josef Weghaupt's Waldviertel heritage-grain sourdough by hand, no machines, the company's avant-garde Vienna address since 2009.
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 and the heritage-grain Joseph Laib on the shelves.
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, the croissants, baguettes and eclairs made the way they were trained in France.
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 walk-in for the Niederoesterreich loaves.
Tip: Open until 19:00 weekdays; the bistro counter serves coffee and tartines through the afternoon.
Worth the queue: Oefferl Brot
