Joseph Brot Albertinaplatz is a bakery in Innere Stadt, Vienna.
Joseph Brot's Albertinaplatz outpost in Vienna's first district sits on the Fuehrichgasse corner by the Albertina museum, the Waldviertel heritage-grain.
Editorially verified May 31, 2026 by Lewis Vaughan, TableJourney editor. Source.
Tip: Order the cinnamon Pulled Bread for breakfast and walk it across to the Albertina forecourt.
Address: Fuehrichgasse 6, 1010 Wien, 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.
Worth the queue: Holzofen Bauernlaib
Der Mann on Margaretenstrasse in Vienna's 4th district is the Mann family bakery chain since 1860, the workhorse Wiener Semmel and Mohnflesserl.
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.
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
