30 editor picks across Germany.
30 bakeries worth the trip across Germany, editor-ranked by TableJourney. All Germany guides.
Alfredo Sironi's bakery counter inside Berlin's Markthalle Neun in Kreuzberg bakes Italian sourdough breads; the pane casareccio and focaccia run.
TipClosed Sunday with the market. Friday and Saturday from 09:00 are the busy windows; loaves sell out by 14:00.
Backerei Zimmermann on Ehrenstrasse in Cologne has baked dark rye breads, Brötchen and Mettbrötchen since 1875; one of the oldest family bakeries.
Le Bon on Berlin's Boppstrasse in Kreuzberg bakes French-style viennoiserie at the level of any Paris boulangerie; the croissant aux amandes and the pain au.
TipClosed Monday. The Saturday morning queue runs 20 minutes deep from 09:00; arrive before 09:00 for the full case.
epi Boulangerie Patisserie on Breite Strasse near Cologne's Cathedral bakes Viennoiserie and croissants using French technique, with butter croissants.
Julius Brantner Brothandwerk in Munich's Schwabing-Maxvorstadt has run a transparent organic bakery since April 2019, small regional product list.
Zeit fuer Brot on Berlin's Alte Schoenhauser Strasse has baked organic sourdough loaves and the city's most cited Zimtschnecke since 2009; the queue.
TipSaturday queue is 30 minutes deep from 09:00; weekday mornings have walk-up service from 07:00.
Sofi in the Sophie-Gips-Hoefe courtyard off Berlin's Sophienstrasse bakes ancient-grain sourdough loaves and Danish pastry under Danish chef Frederic Bille.
TipClosed Monday. The almond croissant sells out by 12:00 weekends; arrive before 10:30 for the full case.
Backerei Wiens on Escher Strasse in Cologne's Nippes bakes traditional German breads and Brötchen from long fermentation doughs; a neighbourhood institution.
Albatross Bakery on Graefestrasse in Kreuzberg bakes naturally leavened sourdough loaves and pastries from a small open kitchen; the country loaf.
TipOpen seven days 08:00-18:00. The kouign-amann sells out within an hour of opening on weekends.
Bastians at Auf dem Berlich in Cologne's Altstadt is one of the city centre's most reliable traditional bakeries, serving Mettbrötchen and rye breads.
Zeit für Brot bakes organic sourdough and cinnamon rolls in an open bakehouse on Oeder Weg, the Frankfurt-born chain's Nordend flagship and longest queue.
TipThe brand started in Frankfurt before conquering Berlin; weekend mornings sell rolls faster than the ovens turn them over.
Nur Hier's Osterstrasse branch in Hamburg-Eimsbuettel has baked breads and Franzbroetchen in a wood-fired oven for over 80 years across this hub.
TipSells out of Franzbroetchen by mid-afternoon Saturday; weekday afternoons are quieter.
Hofpfisterei in Munich's Maxvorstadt bakes Pfister-Brot in wood-fired ovens; a 700-year-old Munich tradition, now operating 100+ branches across Bavaria.
Café Frischhut on Munich's Prälat-Zistl-Strasse, off Viktualienmarkt since 1973, fries Schmalznudel all day; the city's last counter dedicated.
Florian Domberger's Domberger Brot-Werk in Berlin Moabit bakes naturally leavened sourdough and German rye breads from its main Essener Strasse bakery.
TipClosed Sunday. The Moabit main bakery is the room's quietest window for weekday afternoons; the rye is best sliced for the next morning.
epi Boulangerie Lindenthal on Neusser Strasse brings the French bakery chain's Viennoiserie and sourdough to Cologne's Lindenthal neighbourhood.
Cafe Konditorei Fassbender on Schildergasse in Cologne's city centre is a traditional Konditorei serving Torte slices, Mohnkuchen and Kaffeekranz.
Café Laumer's Konditorei counter has produced Kaffeehaus tortes and cakes in Frankfurt's Westend since 1919, boxed to go or eaten in at the tables.
TipOrder whole tortes a day ahead for occasions; the counter sells by the slice from 09:00 daily.
Nur Hier's Rentzelstrasse branch in Hamburg-Rotherbaum serves the same wood-oven breads and Franzbroetchen to the University quarter from a small corner.
TipClosed Sundays; the morning rush peaks around 08:30. Bench seating outside in good weather.
Effenberger Vollkornbaeckerei at the Rindermarkthalle on Neuer Kamp in Hamburg has baked organic wholegrain bread with freshly-milled grain, sourdough.
TipClosed Sundays. The wholegrain Roggenvollkornbrot sells fast on Saturday mornings.
Brotgarten on Berlin's Seelingstrasse in Charlottenburg has baked organic German breads, rolls and Pfannkuchen since 1986; the New Year's Eve Pfannkuchen.
TipClosed Sunday. The Pfannkuchen from October through Silvester is the seasonal headline; bake out by 12:00.
The Kaiserstraße branch of Zeit für Brot gives Frankfurt's Bahnhofsviertel an organic bakery counter between the döner grills and wine bars.
TipHandy for a train-station breakfast far better than the Hauptbahnhof concourse; it closes earlier than the Oeder Weg original.
Iimori Pâtisserie fills its Braubachstraße cases with matcha, yuzu and French technique, Frankfurt's Japanese cake house near the Dom and the Schirn.
TipCakes travel; the upstairs restaurant does sushi and ramen if the pastry stop becomes dinner. Open daily to 21:00.
Café Siesmayer's patisserie kitchen at Frankfurt's Palmengarten turns out fine tortes from the same house as two-star Lafleur, boxed for the U-Bahn ride home.
TipBoxes to take away are wrapped properly for the U-Bahn; closed Monday and Tuesday, unusual for a Konditorei this central.
Zeit fuer Brot's Hamburg branch on Schauenburgerstrasse in the Altstadt serves the Berlin-Frankfurt sourdough chain's signature cinnamon rolls and organic.
TipOpen daily; cinnamon rolls come out fresh at 09:00, 12:00 and 16:00. Queue moves quickly.
Brammibal's Donuts on Berlin's Maybachufer in Neukoelln bakes vegan donuts in 12 rotating flavours; the Boston Cream and the pistachio anchor the case.
TipSells out by 14:00 weekends. The flavour rotation drops Fridays; check the website for the weekend list.
Fine Bagels on Berlin's Warschauer Strasse hand-rolls bagels in the kettle-boil-then-bake New York style; the lox bagel with smoked salmon, capers and red.
TipClosed Monday and Tuesday. The lox bagel sells out by 13:00 on weekends; arrive before 11:00.
The Altstadtbäckerei of roaster Hoppenworth & Ploch bakes sourdough and fine patisserie behind Frankfurt's rebuilt Hühnermarkt lanes, open daily.
TipIt doubles as a natural wine and pantry shop; late opening at 11:00 means it is a lunch-and-after stop, not a breakfast one.
Dat Backhus on Neuer Steinweg in Hamburg's Neustadt is one of the Hamburg chain's central branches, with cinnamon, chocolate and pumpkin-seed Franzbroetchen.
TipFranzbroetchen priced 1.10 to 1.50€. The chocolate-iced version sells out first.
Dat Backhus's Blankenese branch on Blankeneser Bahnhofsplatz in Hamburg's western quarter is the chain's traditional outpost in the riverside Blankenese.
TipOpen Sundays unlike most Hamburg bakeries; the Sunday queue moves fastest before 09:00.
4 hours
Explore the world of sourdough and bake your own aromatic bread. At Studio32 Berlin, you'll learn step by step how to turn living dough into crispy bread.
5 - 6.5 hours
Bake buttery pastries in a hands-on Berlin workshop. Choose from three viennoiserie and dough classes including croissants, Danishes, puff pastry, and challah.
Guided tour · 3 hours
Taste your way through East Berlin’s transformation. Explore history, street art, and global flavors on a guided food and culture walking tour, vegan-friendly!