Baeckerei Meier is a bakery in Eimsbuettel, Hamburg.
Editorially verified May 21, 2026 by Lewis Vaughan, TableJourney editor. Source.
Tip: Closed Sundays. The Rosinenstuten sells out fastest on Saturdays before 11:00.
Address: Eppendorfer Weg 65, 20259 Hamburg
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.
Tip: Sells out of Franzbroetchen by mid-afternoon Saturday; weekday afternoons are quieter.
Worth the queue: Franzbroetchen, classic and pumpkin-seed
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.
Tip: Sells out of Franzbroetchen by mid-afternoon Saturday; weekday afternoons are quieter.
Worth the queue: Franzbroetchen, classic and pumpkin-seed
Nur Hier's Rentzelstrasse branch in Hamburg-Rotherbaum serves the same wood-oven breads and Franzbroetchen to the University quarter from a small corner.
Tip: Closed Sundays; the morning rush peaks around 08:30. Bench seating outside in good weather.
Worth the queue: Franzbroetchen
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.
Tip: Franzbroetchen priced 1.10 to 1.50€. The chocolate-iced version sells out first.
Worth the queue: Franzbroetchen with chocolate and cinnamon
Dat Backhus's Blankenese branch on Blankeneser Bahnhofsplatz in Hamburg's western quarter is the chain's traditional outpost in the riverside Blankenese.
Tip: Open Sundays unlike most Hamburg bakeries; the Sunday queue moves fastest before 09:00.
Worth the queue: Pumpkin-seed Franzbroetchen
Junge Die Baeckerei is the Schleswig-Holstein chain's central Hamburg branch on Spitalerstrasse near the Hauptbahnhof, serving Franzbroetchen.
Tip: Open by 05:30 weekdays; commuter-belt branch with takeaway-heavy traffic until 09:00.
Worth the queue: Franzbroetchen
Effenberger Vollkornbaeckerei at the Rindermarkthalle on Neuer Kamp in Hamburg has baked organic wholegrain bread with freshly-milled grain, sourdough.
Tip: Closed Sundays. The wholegrain Roggenvollkornbrot sells fast on Saturday mornings.
Worth the queue: Roggenvollkornbrot
