Oefferl Wollzeile is a bakery in Innere Stadt, Vienna.
Editorially verified May 20, 2026 by Elliot Marsh, TableJourney editor. Source.
Tip: Open until 19:00 weekdays; the bistro counter serves coffee and tartines through the afternoon.
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: Wollzeile 31, 1010 Wien, Vienna
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.
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.
Worth the queueOberlaa Torte
TipThe Oberlaa Torte is the house signature; the Mehlspeisen counter beats the cafe for takeaway.
Joseph Brot's Albertinaplatz outpost in Vienna's first district sits on the Fuehrichgasse corner by the Albertina museum, the Waldviertel heritage-grain.
Worth the queueCinnamon pulled bread
TipOrder the cinnamon Pulled Bread for breakfast and walk it across to the Albertina forecourt.
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.
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.
Worth the queueOberlaa Torte
TipThe Oberlaa Torte is the house signature; the Mehlspeisen counter beats the cafe for takeaway.
Joseph Brot's Albertinaplatz outpost in Vienna's first district sits on the Fuehrichgasse corner by the Albertina museum, the Waldviertel heritage-grain.
Worth the queueCinnamon pulled bread
TipOrder the cinnamon Pulled Bread for breakfast and walk it across to the Albertina forecourt.
Der Mann on Margaretenstrasse in Vienna's 4th district is the Mann family bakery chain since 1860, the workhorse Wiener Semmel and Mohnflesserl.
Worth the queueMohnflesserl
TipThe Mohnflesserl, plaited poppy-seed roll, is the chain's classic; eat it warm before 09:00.
Stroeck-Feierabend on Landstrasser Hauptstrasse in Vienna is the Stroeck family's slow-fermented organic spin-off, the bakery the Stroeck siblings run beyond.
Worth the queueRoggenmischbrot
TipThe dining-room kitchen runs all-day breakfast and a serious sandwich carte beyond the bread counter.
