Paremi Boulangerie-Patisserie is a bakery in Innere Stadt, Vienna.
Paremi on Baeckerstrasse in Vienna's first district is Patricia and Remi's French boulangerie behind Stephansdom, baking croissants and eclairs daily.
Editorially verified June 3, 2026 by Lewis Vaughan, TableJourney editor. Source.
Tip: The fig-tree courtyard at the back is the room's only summer seating; arrive by 09:00 on weekend mornings.
Address: Baeckerstrasse 10, 1010 Wien, Vienna
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's Albertinaplatz outpost in Vienna's first district sits on the Fuehrichgasse corner by the Albertina museum, the Waldviertel heritage-grain.
Tip: Order the cinnamon Pulled Bread for breakfast and walk it across to the Albertina forecourt.
Worth the queue: Cinnamon pulled bread
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's Albertinaplatz outpost in Vienna's first district sits on the Fuehrichgasse corner by the Albertina museum, the Waldviertel heritage-grain.
Tip: Order the cinnamon Pulled Bread for breakfast and walk it across to the Albertina forecourt.
Worth the queue: Cinnamon pulled bread
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
