Fine Bagels is a bakery in Friedrichshain, Berlin.
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.
Editorially verified June 1, 2026 by Lewis Vaughan, TableJourney editor. Source.
Tip: Closed Monday and Tuesday. The lox bagel sells out by 13:00 on weekends; arrive before 11:00.
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.
Tip: Open seven days 08:00-18:00. The kouign-amann sells out within an hour of opening on weekends.
Worth the queue: Sourdough country loaf
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.
Tip: Closed Monday. The Saturday morning queue runs 20 minutes deep from 09:00; arrive before 09:00 for the full case.
Worth the queue: Croissant aux amandes
Florian Domberger's Domberger Brot-Werk in Berlin Moabit bakes naturally leavened sourdough and German rye breads from its main Essener Strasse bakery.
Tip: Closed Sunday. The Moabit main bakery is the room's quietest window for weekday afternoons; the rye is best sliced for the next morning.
Worth the queue: Rye sourdough (Roggenmischbrot)
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.
Tip: Warm cookies pull from the oven through the afternoon; the canal-side bench takes the overflow when the counter is full.
Worth the queue: Choco Chunk Sea Salt cookie
Soluna Brot und Oel in Berlin Schoeneberg bakes organic Berlin-style sourdough loaves, the Bauernbrot and the dark rye are the room's signatures.
Tip: Closed Sunday and Monday. The Bauernbrot sells out by 12:00 weekends; pre-order by phone for a guaranteed loaf.
Worth the queue: Bauernbrot
Sofi in the Sophie-Gips-Hoefe courtyard off Berlin's Sophienstrasse bakes ancient-grain sourdough loaves and Danish pastry under Danish chef Frederic Bille.
Tip: Closed Monday. The almond croissant sells out by 12:00 weekends; arrive before 10:30 for the full case.
Worth the queue: Double-baked almond croissant
