Once a poor man's food - today a true delicacy in many Viennese bakeries - bread. In addition to the standard types of bread such as wheat, rye, mixed and wholemeal bread, delicious and unusual pastries have also established themselves in Viennese bakeries. In search of unusual delicacies, we embark on a culinary journey of discovery and tell you about the history of Viennese bread and which bakeries in Vienna are "different".
The origin of Viennese bakeries
Bread and cakes were already being sold on Stephansplatz (then still called Stephansfreithof) in the second half of the 13th century. The storehouse for bread and grain, the so-called Brothaus (the precursor to today's bakeries), was located in the middle of the 1st district on Graben. The famous Wiener Bäckerstraße is a reminder that bread was sold here.
Initially, the Viennese city bakeries mainly produced white and small pastries, whereas larger pastries had to be imported (mainly from Langenzersdorf).
In the middle of the 14th century, bread tables or bread benches were set up on the Hoher Markt, Am Hof and Graben, where bread was sold by "Bread sitters" The bakers had to pay 1 pfennig per day to the town as rent for a bread table.
Viennese global politics makes history
It was an Austrian who influenced the French art of baking like no other. In the 19th century, Viennese bakeries had discovered that Steam is essential for baking bread, and therefore put a lot of effort into the baking process. moist hay on the oven floor.
The entrepreneur August Zang moved to the capital of France and opened the "Boulangerie Viennoise" bakery in 1837, which quickly became famous for its steam-cooked, shiny breads and its crescent-shaped croissant (known today as a croissant).
Viennese bakeries today
Viennese bakers such as Josef Weghaupt ("Joseph Brot") and Helmut Gragger started the bread boom trend around ten years ago. You could say it was a counter-movement to industrial bread of inferior quality.
When Josef Weghaupt opened his first "bread boutique" in Naglergasse in Vienna's inner district in 2011, some people thought it was a stylish fashion store. Gragger and Joseph were among the pioneers of this new bread era. They dedicated themselves to a craft that requires a lot of time and passion. Bread became a delicacy and a new bread era was born in Vienna.
But which Viennese bakeries should you definitely try? We went on a search and found what we were looking for.
The top 4 trendy bakeries in Vienna
Joseph Bread
Organic & sustainability stands for this Viennese bakery first and foremost. This starts with the selection of the right ingredients, all of which are 100% from Austrian organic farming origin through to processing.
The Joseph bread bakes with traditional recipes and a lot of passion for the craft - and you can taste it. From traditional bread to various baked goods and edible gems from the Patisserie you are sure to find what you are looking for here, but above all you will be full and happy.
Whether you opt for an Altwiener Hausbrot, a vegan Porridgeweckerl with golden linseed or a butter croissant with Zotter chocolate, every bite is a real treat.
The delicious baked goods can now be sampled at 8 locations, 6 of which are in Vienna.
Wood-fired oven bakery Gragger & Cie
In the traditional Viennese Bakery Gragger & Cie sourdough determines the rhythm of the business. Sourdough is generally considered to be easily digestible and very strong in taste, as it is a bacterial culture, unlike yeast dough.
The special thing about the Viennese bakery: a huge Wood stovewhich the master baker developed himself with an oven builder, is located in the middle of the store and is what makes this incomparable taste in bread and pastries possible in the first place.
From spelt bread and wholemeal loaf to poppy seed fritters and Zauner Kiperl - here you will find Pleasure lived to the full.
Bakery Grimm Arthur
This Viennese bakery supplies since 1536 and is one of the oldest bakeries in Vienna.
With specialties in a class of their own, there are pastries, cakes, pies, cookies, snacks, pasta and baking and cooking ingredients in addition to the classic bread varieties.
The special highlight of the bakery - at the 2 locations (in the 1st and 2nd district) there are not only gluten-free baked goods, but also the options: low-protein, yeast-free, wheat-free, salt-free, egg-free, sugar-free and iodine-free.
Öfferl
In the Öfferl branches In Vienna, all loaves of bread are made entirely in Handwork. Before the natural sourdough is placed in the oven to finish, it must be Rest for 48 hours. Georg Öfferl and his team source the ingredients for the dough from regional farmers and businesses in the area.
The special feature: The bread creations have unusual names such as Madame Crousto, Meister Wenzel or Rotraud von Oberkulm.
In the now 4 Viennese branches, you can not only buy bread and pastries, but also organic foods such as honey, jam, cheese, butter, eggs and milk.
Our tip: If you like it sweet - you absolutely must try a tempting - sweet cruffin (a mixture of croissant and muffin).
