Boulangerie Paul is a bakery in Stare Mesto, Prague.
Boulangerie Paul on Narodni is the central Prague outpost of the French bakery chain. The cheaper way to a proper French croissant in central Prague.
Editorially verified May 20, 2026 by Lewis Vaughan, TableJourney editor. Source.
Tip: The cheaper way to a proper French croissant in central Prague.
Address: Narodni 25, 110 00 Praha 1, Prague
Bakeshop is the long-running Old Town bakery between Parizska and the Spanish synagogue, baking sourdough loaves, quiches and savoury pies daily from scratch.
Tip: Get there before noon for the full bread range; quiches turn over fastest at the weekend brunch shift.
Worth the queue: Sourdough loaf
Eska's Karlin bakery counter sells bread 33, the city's most cited sourdough, plus kolache and laminated pastries. At Pernerova 49. Booking recommended.
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.
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.
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. Open tue-sat 07:30-18:00. At Belehradska 990/66.
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.
Tip: The croissant is the city benchmark; aim to be there by 11:00 weekends.
Worth the queue: Pain au chocolat
Bakeshop is the long-running Old Town bakery between Parizska and the Spanish synagogue, baking sourdough loaves, quiches and savoury pies daily from scratch.
Tip: Get there before noon for the full bread range; quiches turn over fastest at the weekend brunch shift.
Worth the queue: Sourdough loaf
