Iimori Pâtisserie is a bakery in Altstadt, Frankfurt.
Editorially verified August 27, 2026 by Lewis Vaughan, TableJourney editor. Source.
Tip: Cakes travel; the upstairs restaurant does sushi and ramen if the pastry stop becomes dinner. Open daily to 21:00.
Address: Braubachstraße 24, 60311 Frankfurt am Main
The Altstadtbäckerei of roaster Hoppenworth & Ploch bakes sourdough and fine patisserie behind Frankfurt's rebuilt Hühnermarkt lanes, open daily.
Tip: It 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.
Worth the queue: Self-baked sourdough with natural wine to take home
The Altstadtbäckerei of roaster Hoppenworth & Ploch bakes sourdough and fine patisserie behind Frankfurt's rebuilt Hühnermarkt lanes, open daily.
Tip: It 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.
Worth the queue: Self-baked sourdough with natural wine to take home
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.
Tip: Order whole tortes a day ahead for occasions; the counter sells by the slice from 09:00 daily.
Worth the queue: Kaffeehaus tortes from the daily counter
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.
Tip: Boxes to take away are wrapped properly for the U-Bahn; closed Monday and Tuesday, unusual for a Konditorei this central.
Worth the queue: Seasonal patisserie like the Mille Fraise Pistache
Prümtaler Mühle sells mill-baked breads from stand 58 of Frankfurt's Kleinmarkthalle, one of two bread stops inside the market hall, both worth a loaf.
Tip: Compare its dense mill loaves with Bäckerei Huck's rolls at stands 70-71; the market closes Saturdays at 16:00.
Worth the queue: Stone-milled breads from stand 58
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.
Tip: The brand started in Frankfurt before conquering Berlin; weekend mornings sell rolls faster than the ovens turn them over.
Worth the queue: Zimtschnecke cinnamon roll from the open bakery
The Kaiserstraße branch of Zeit für Brot gives Frankfurt's Bahnhofsviertel an organic bakery counter between the döner grills and wine bars.
Tip: Handy for a train-station breakfast far better than the Hauptbahnhof concourse; it closes earlier than the Oeder Weg original.
Worth the queue: Schoko-Zimtschnecke and seeded sourdough
