Fine Bagels is a bakery in Friedrichshain, Berlin.
Editorially verified June 1, 2026 by Elliot Marsh, TableJourney editor. Source.
Tip: Closed Monday and Tuesday. The lox bagel sells out by 13:00 on weekends; arrive before 11:00.
Private tour · 2 hours
Discover Friedrichshain, Berlin's alternative neighborhood packed with works of street art. Visit the post-industrial RAW area and a leftist neighborhood with tiny sho...
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.
Address: Warschauer Strasse 74, 10243 Berlin
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.
