Antoninovo Pekarstvi opened the first of its six city-wide bakeries in Karlin in 2014. Wheat-rye and potato sourdough loaves, all baked on-site, plus made-up chlebicky and soups.
Tip: The decorated chlebicky are made up at the counter; ask for a flight to-go.
Address: Sokolovska 81/55, 186 00 Praha 8, Prague
Pekarna Praktika is Tomas Solak's serious sourdough bakery on the Vinohrady-Vrsovice border. Solak mills his own flour on-site and works with farmers growing heritage grains.
Tip: The pain de campagne goes fast; freezer-ready loaves stay good a week.
Worth the queue: Stone-milled wheat sourdough
Petite France on Myslikova is the city's most committed French bakery, behind a mint-green shopfront in Nove Mesto. Baguettes, pain au chocolat, tarte au citron, all daily.
Tip: The croissant is the city benchmark; aim to be there by 11:00 weekends.
Worth the queue: Pain au chocolat
Pekarstvi Moravec is a family-run Czech bakery with multiple Prague counters. The Nove Mesto branch on Biskupska keeps to the working repertoire of rye loaves and classic Czech pastry.
Tip: The Sumava rye is the loaf to take home; closes Sunday.
Worth the queue: Sumavsky rye loaf
Antoninovo Pekarstvi's Namesti Miru flagship opened in a restored First Republic cafe space. Breads, decorated chlebicky, lemonades and a proper sit-down corner for breakfast.
Tip: The big window seats are the prize; show up before 10:00 on weekends.
Worth the queue: Wheat-rye sourdough loaf
Sisters Bistro is Hana Michopulu's chlebicky counter in the Dlouha gourmet arcade. Spreads come from a 30-kilometre-away farm; this is the modern face of the Czech open sandwich.
Tip: Order four; one beetroot, one egg, one beef, one fish.
Worth the queue: Egg-and-ham chlebicek
Antoninovo Pekarstvi Letna is the chain's Letna branch, with bread off the oven, the full chlebicky array, breakfast plates and the same six-bakery system as Karlin.
Tip: Park yourself in the corner with a coffee and watch the morning queue work.
Worth the queue: Decorated chlebicek