Stroeck-Feierabend is a bakery in Landstrasse, Vienna.
Editorially verified May 20, 2026 by Elliot Marsh, TableJourney editor. Source.
Tip: The dining-room kitchen runs all-day breakfast and a serious sandwich carte beyond the bread counter.
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: Landstrasser Hauptstrasse 82, 1030 Wien, Vienna
Felzl's Lerchenfelder Strasse branch is the Neubau outlet of Horst Felzl's bakery, the daily-baked sourdoughs and Nusskipferl a Mediterranean lean.
Worth the queueNusskipferl
TipThe Bernardgasse 9 vending machine sells unsold stock from this branch overnight at a discount; check it on a late walk home.
Felzl on Leopoldsgasse in Leopoldstadt brings the chain's Mediterranean-leaning sourdoughs into the Karmelitermarkt orbit, the rye loaf its bestseller.
Worth the queueWhole-grain rye loaf
TipMornings on the Karmelitermarkt are the right pairing; cross the square for cheese after the bread run.
Gragger & Cie on Spiegelgasse in the first district bakes in a wood-fired oven on the premises, the loaves all organic-flour sourdough sold at the counter.
Worth the queueHolzofen Bauernlaib
TipBring a tote; the bigger boules sell out by midday on Saturdays.
Gragger's Vorgartenmarkt stand is the Leopoldstadt outpost of the wood-fired sourdough bakery, the stall's wood-oven loaves a weekend locals' draw.
Worth the queueWood-oven rye
TipPair with Mochi Ramen Bar nearby; the market wraps by 14:00.
Georg Oefferl's Mariahilf branch sources from regional farms and rests its sourdough 48 hours before the oven, the bistro counter open all day.
Worth the queueRoggensauerteig
TipThe breakfast plate at the back counter changes weekly; the Wollzeile flagship runs the same kitchen.
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.
