Oefferl Mariahilf is a bakery in Mariahilf, Vienna.
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.
Address: Mariahilfer Strasse 9, 1060 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
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
