Vienna: Food Tour with 5+ Stops, Food Tastings & Secret Dish
Taste your way through the heart of Austria on a guided culinary journey. Savor Wiener Schnitzel, warm apple strudel and schnapps while uncovering the hidden gems of V...
15 bakery places in Vienna we have eaten in, sorted by editor score. All cuisines in Vienna | Bakery across every city.
Vienna takes its bread and pastry seriously, and the city's bakeries cover everything from sourdough loaves to the Kaffeehaus pastry case. Joseph Brot, with branches at Naglergasse and Albertinaplatz in the Innere Stadt and on Landstrasse, anchors the modern artisan-bread scene. Paremi Boulangerie-Patisserie and Oefferl Wollzeile, both in the Innere Stadt, round out the picks, while Kurkonditorei Oberlaa carries the confectionery tradition.
Joseph Brot Naglergasse ★ 4.7
innere-stadt · Naglergasse 9, 1010 Wien
Joseph Brot on Naglergasse in Vienna's first district bakes Josef Weghaupt's Waldviertel heritage-grain sourdough by hand without machines. The cinnamon.
Joseph Brot Landstrasse ★ 4.6
landstrasse · Landstrasser Hauptstrasse 4, 1030 Wien
Joseph Brot Landstrasse on Landstrasser Hauptstrasse in Vienna's 3rd district runs the bakery's full-service cafe, with hot dishes, granolas.
Paremi Boulangerie-Patisserie ★ 4.6
innere-stadt · Baeckerstrasse 10, 1010 Wien
Paremi on Baeckerstrasse in Vienna's first district is Patricia and Remi's French boulangerie behind Stephansdom, baking croissants and eclairs daily.
Oefferl Wollzeile ★ 4.5
innere-stadt · Wollzeile 31, 1010 Wien
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.
Felzl Helferstorferstrasse ★ 4.4
innere-stadt · Helferstorferstrasse 2, 1010 Wien
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.
Baeckerei Arthur Grimm ★ 4.4
innere-stadt · Kurrentgasse 10, 1010 Wien
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.
Kurkonditorei Oberlaa ★ 4.4
innere-stadt · Neuer Markt 16, 1010 Wien
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.
Joseph Brot Albertinaplatz ★ 4.5
innere-stadt · Fuehrichgasse 6, 1010 Wien
Joseph Brot's Albertinaplatz outpost in Vienna's first district sits on the Fuehrichgasse corner by the Albertina museum, the Waldviertel heritage-grain.
Der Mann Margaretenstrasse ★ 3.9
wieden · Margaretenstrasse 50, 1040 Wien
Der Mann on Margaretenstrasse in Vienna's 4th district is the Mann family bakery chain since 1860, the workhorse Wiener Semmel and Mohnflesserl.
Stroeck-Feierabend ★ 4.4
landstrasse · Landstrasser Hauptstrasse 82, 1030 Wien
Stroeck-Feierabend on Landstrasser Hauptstrasse in Vienna is the Stroeck family's slow-fermented organic spin-off, the bakery the Stroeck siblings run beyond.
Felzl Lerchenfelder Strasse ★ 4.4
neubau · Lerchenfelder Strasse 99-101, 1070 Wien
Felzl's Lerchenfelder Strasse branch is the Neubau outlet of Horst Felzl's bakery, the daily-baked sourdoughs and Nusskipferl a Mediterranean lean.
Felzl Leopoldsgasse ★ 4.3
leopoldstadt · Leopoldsgasse 43, 1020 Wien
Felzl on Leopoldsgasse in Leopoldstadt brings the chain's Mediterranean-leaning sourdoughs into the Karmelitermarkt orbit, the rye loaf its bestseller.
Gragger & Cie Spiegelgasse ★ 4.6
innere-stadt · Spiegelgasse 23, 1010 Wien
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.
Gragger & Cie Vorgartenmarkt ★ 4.5
leopoldstadt · Vorgartenmarkt Stand 14-15, 1020 Wien
Gragger's Vorgartenmarkt stand is the Leopoldstadt outpost of the wood-fired sourdough bakery, the stall's wood-oven loaves a weekend locals' draw.
Oefferl Mariahilf ★ 4.5
mariahilf · Mariahilfer Strasse 9, 1060 Wien
Georg Oefferl's Mariahilf branch sources from regional farms and rests its sourdough 48 hours before the oven, the bistro counter open all day.
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