Zurich treats the bakery and the confiserie as separate crafts, and both are taken seriously. Confiserie Spruengli on Bahnhofstrasse is the grand old name for Luxemburgerli and fine patisserie, while John Baker, with rooms on Stadelhoferstrasse and at Helvetiaplatz, leads the modern sourdough wave. Cafe und Conditorei 1842 in the old town and Miyuko near Baerengasse round out a city that bakes with patience.
8 bakery places in Zurich we have eaten in, sorted by editor score. All cuisines in Zurich · Bakery across every city.
Order Rye sourdough
Opened 2013 by Jens Jung: organic bread freshly prepared on site daily, flour milled in-house.
Order House loaf
John Baker's Helvetiaplatz outpost on Molkenstrasse: same organic flour, same sourdough discipline, smaller room, easy stop after the Kreis 4 market.
Order Luxemburgerli
Founded 1836 on Bahnhofstrasse, 190 years in 2026.
Order Zueri-Honig-Tirggel
Confiserie Honold has made pralines and Zurich honey Tirggel since 1905.
Order Hot chocolate and cake
The former Conditorei Schober, a 13th-century house spanning four floors.
Order Truffes du Jour
Spruengli's flagship Paradeplatz boutique: Truffes du Jour (fresh daily, 48-hour shelf life), chocolate bars, tortes, and the most Zurich gift basket.
Miyuko is sara hochuli's japanese-french patisserie at haus zur weltkugel, relocated 2022; still feels like a discovery off the bahnhofstrasse crowds.
Muehlerama in Zurich: A working flour mill museum in Tiefenbrunnen with a baking school; the cafe and shop beside it are still neighbourhood-only.
