The counters in Berlin worth queuing for: bread, pastry, and the morning ritual.
Bakery counters in Berlin worth queuing for: levain breads, laminated pastry, regional bakes and the morning ritual.
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.
Worth the queueZimtschnecke (cinnamon roll)
TipSaturday queue is 30 minutes deep from 09:00; weekday mornings have walk-up service from 07:00.
Alfredo Sironi's bakery counter inside Berlin's Markthalle Neun in Kreuzberg bakes Italian sourdough breads; the pane casareccio and focaccia run.
Worth the queuePane casareccio
TipClosed Sunday with the market. Friday and Saturday from 09:00 are the busy windows; loaves sell out by 14:00.
Brotgarten on Berlin's Seelingstrasse in Charlottenburg has baked organic German breads, rolls and Pfannkuchen since 1986; the New Year's Eve Pfannkuchen.
Worth the queueBerliner Pfannkuchen
TipClosed Sunday. The Pfannkuchen from October through Silvester is the seasonal headline; bake out by 12:00.
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!
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.
Worth the queueBoston Cream donut
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.
Worth the queueLox bagel
TipClosed Monday and Tuesday. The lox bagel sells out by 13:00 on weekends; arrive before 11:00.
Albatross Bakery on Graefestrasse in Kreuzberg bakes naturally leavened sourdough loaves and pastries from a small open kitchen; the country loaf.
Worth the queueSourdough country loaf
TipOpen seven days 08:00-18:00. The kouign-amann sells out within an hour of opening on weekends.
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.
Worth the queueCroissant aux amandes
TipClosed Monday. The Saturday morning queue runs 20 minutes deep from 09:00; arrive before 09:00 for the full case.
Florian Domberger's Domberger Brot-Werk in Berlin Moabit bakes naturally leavened sourdough and German rye breads from its main Essener Strasse bakery.
Worth the queueRye sourdough (Roggenmischbrot)
TipClosed Sunday. The Moabit main bakery is the room's quietest window for weekday afternoons; the rye is best sliced for the next morning.
Round and Edgy on Berlin's Maybachufer in Neukoelln bakes 100 percent vegan NYC-style cookies and banana pudding all day; the Choco Chunk Sea Salt.
Worth the queueChoco Chunk Sea Salt cookie
TipWarm cookies pull from the oven through the afternoon; the canal-side bench takes the overflow when the counter is full.
Soluna Brot und Oel in Berlin Schoeneberg bakes organic Berlin-style sourdough loaves, the Bauernbrot and the dark rye are the room's signatures.
Worth the queueBauernbrot
TipClosed Sunday and Monday. The Bauernbrot sells out by 12:00 weekends; pre-order by phone for a guaranteed loaf.
Sofi in the Sophie-Gips-Hoefe courtyard off Berlin's Sophienstrasse bakes ancient-grain sourdough loaves and Danish pastry under Danish chef Frederic Bille.
Worth the queueDouble-baked almond croissant
TipClosed Monday. The almond croissant sells out by 12:00 weekends; arrive before 10:30 for the full case.