Boulangerie Paul on Narodni is the central Prague outpost of the French bakery chain. Reliable rather than transcendent, but the croissants are made on-site and hit the baseline.
Tip: The cheaper way to a proper French croissant in central Prague.
Address: Narodni 25, 110 00 Praha 1, Prague
Eska's Karlin bakery counter sells bread 33, the city's most cited sourdough, plus kolache and laminated pastries. Bake schedule is built around the upstairs restaurant menu.
Tip: Bread 33 sells out by lunch on Saturday; sweet kolache last longer.
Worth the queue: Bread 33, three-stage rye on beech wood
Eska Letna opened in February 2025 on the Letna grid as the second Ambiente bakery, baking the same bread 33 sourdough plus laminated pastries and breakfast to-go.
Tip: Sweet and savoury breakfasts are made to-go; the morning crowd is the Letna runners.
Worth the queue: Bread 33
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.
Worth the queue: Potato sourdough loaf
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