Joseph Brot Naglergasse is a bakery in Innere Stadt, Vienna.
Joseph Brot on Naglergasse in Vienna's first district bakes Josef Weghaupt's Waldviertel heritage-grain sourdough by hand without machines. The cinnamon.
Editorially verified May 20, 2026 by Lewis Vaughan, TableJourney editor. Source.
Tip: The cinnamon Pulled Bread is the bakery's most-bought breakfast bake; weekend mornings sell out by 11:00.
Address: Naglergasse 9, 1010 Wien, Vienna
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
Felzl on Helferstorferstrasse in Vienna's first district uses a natural sourdough starter rested 18 hours, the chain's pioneering new-wave Vienna bakery now.
Tip: The bread vending machine at the Schottenfeldgasse 88 branch refills overnight for after-hours pickup.
Worth the queue: Vienna sourdough loaf
Baeckerei Arthur Grimm on Kurrentgasse in Vienna's first district has baked on the same lane since 1536, the family operation still running multiple bakes.
Tip: The Kaisersemmel and Mohnflesserl are the long-standing buys; the gluten-free counter pulls a cross-city crowd on Saturdays.
Worth the queue: Kaisersemmel
Kurkonditorei Oberlaa on Neuer Markt in Vienna runs the Karl Schuhmacher Konditorei from 1974, the wide carte of Torten the modern alternative to the Demel.
Tip: The Oberlaa Torte is the house signature; the Mehlspeisen counter beats the cafe for takeaway.
Worth the queue: Oberlaa Torte
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
Felzl on Helferstorferstrasse in Vienna's first district uses a natural sourdough starter rested 18 hours, the chain's pioneering new-wave Vienna bakery now.
Tip: The bread vending machine at the Schottenfeldgasse 88 branch refills overnight for after-hours pickup.
Worth the queue: Vienna sourdough loaf
Baeckerei Arthur Grimm on Kurrentgasse in Vienna's first district has baked on the same lane since 1536, the family operation still running multiple bakes.
Tip: The Kaisersemmel and Mohnflesserl are the long-standing buys; the gluten-free counter pulls a cross-city crowd on Saturdays.
Worth the queue: Kaisersemmel
Kurkonditorei Oberlaa on Neuer Markt in Vienna runs the Karl Schuhmacher Konditorei from 1974, the wide carte of Torten the modern alternative to the Demel.
Tip: The Oberlaa Torte is the house signature; the Mehlspeisen counter beats the cafe for takeaway.
Worth the queue: Oberlaa Torte
