Paremi on Baeckerstrasse in Vienna's first district is Patricia and Remi's French boulangerie behind Stephansdom, the croissants, baguettes and eclairs made the way they were trained in France.
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 walk-in for the Niederoesterreich loaves.
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 with branches across half the inner districts.
Tip: The bread vending machine at the Schottenfeldgasse 88 branch refills overnight for after-hours pickup.
Worth the queue: Vienna sourdough loaf
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 and Sacher dispute.
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 across from the Albertina museum, the Waldviertel heritage-grain bakes and a full breakfast counter on a tourist-busy corner.
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 walk-in for the Niederoesterreich loaves.
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 with branches across half the inner districts.
Tip: The bread vending machine at the Schottenfeldgasse 88 branch refills overnight for after-hours pickup.
Worth the queue: Vienna sourdough loaf
Helmut Gragger's wood-fired sourdoughs on Berggasse in Vienna's Alsergrund are baked in a clay-tile oven, the bread by far the most distinctive crumb-on-crust in the city.
Tip: The Hausbrot loaf is the workhorse; the rye is the kitchen's most-defended bake.
Worth the queue: Wood-fired Hausbrot
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 and Sacher dispute.
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 across from the Albertina museum, the Waldviertel heritage-grain bakes and a full breakfast counter on a tourist-busy corner.
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 on every workday counter across the city.
Tip: The Mohnflesserl, plaited poppy-seed roll, is the chain's classic; eat it warm before 09:00.
Worth the queue: Mohnflesserl
