Oefferl Mariahilf is a bakery in Mariahilf, Vienna.
Editorially verified June 3, 2026 by Elliot Marsh, TableJourney editor. Source.
Tip: The breakfast plate at the back counter changes weekly; the Wollzeile flagship runs the same kitchen.
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: 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.
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.
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.
Worth the queueVienna sourdough loaf
TipThe bread vending machine at the Schottenfeldgasse 88 branch refills overnight for after-hours pickup.
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.
Worth the queueKaisersemmel
TipThe Kaisersemmel and Mohnflesserl are the long-standing buys; the gluten-free counter pulls a cross-city crowd on Saturdays.
