The Krzyki branch of Wrocław's Chleboteka, the bakery's southern outpost. Same long-prove sourdoughs, same daily pastry counter, smaller queue than the Ruska shop.
Must order: The whole-rye loaf, the city's best brown bread.
Tip: Easier weekday parking than the centre; useful if you're driving in from Borek.
Address: ul. Zwycięska 20a, 52-414 Wrocław
Chleboteka on Ruska in central Wrocław bakes the city's most ambitious sourdough, some loaves a 48-hour prove. Modern bakery feel, daily-changing pastry counter, three Wrocław locations.
Order: The country sourdough sliced thick, plus a cinnamon bun for the walk.
Tip: Get there by 09:30 for the best pastry selection; the morning bake sells through by lunch.
Worth the queue: 48-hour sourdough loaf
Piekarnia Złoto Nadodrza in Wrocław's Nadodrze has run by the Krajewski family since 1979, one of the city's best craft bakeries. The plum-cinnamon pączki is a Wrocław classic.
Order: A plum-cinnamon pączek, eaten warm out of the paper bag.
Tip: Buy three pączki to take across the river; they hold for the day if not refrigerated.
Worth the queue: Pączki with plum and cinnamon filling
Piekarnia Sąsiedzi in Wrocław's Grunwald student district is the neighbourhood breakfast room: sourdough breads, cinnamon buns, daily-changing breakfast plates pulled out of the oven.
Order: A cinnamon bun and an espresso, eaten at the window counter.
Tip: Saturdays sell out by noon. Weekday breakfast from 08:00 is the calmest version.
Worth the queue: Cinnamon bun
Charlotte on Św. Antoniego in Wrocław doubles as bakery and bistro: French-style croissants, daily bread bakes, breakfast plates. The city's busiest morning room.
Order: Almond croissant and a long black; the morning queue moves quickly.
Tip: Order croissants to go after 11:00 when the bistro service takes over the seats.
Worth the queue: Almond croissant
