Extraordinary and trendy bakeries in Vienna - delicious an unusal
Formerly a poor man's meal - today in many Viennese bakeries a true delicacy - the bread. In addition to the standard types of bread such as wheat, rye, mixed and wholemeal bread, delicious and unusual pastries have also become established in Vienna's bakeries. In search of extraordinary delicacies, we embark on a culinary journey of discovery and tell you the history of Viennese bread and which bakeries in Vienna are a little bit “different".
The origin of the Viennese bakeries
Bread and cakes were sold on “Stephansplatz” as early as the second half of the 13th century. The pantry for bread and grain, the so-called bread house (precursor to today's bakeries), was located in the middle of the 1st district on the Graben. The well-known Viennese “Bäckerstrasse” is a reminder that bread was sold here.
Initially, the urban Viennese bakeries mainly produced white and small baked goods, whereas larger baked goods had to be imported (mainly from Langenzersdorf).
In the middle of the 14th century, bread tables and bread benches were built on the “Hoher Markt”, “Am Hof and Graben”, where the bread was sold by "Brotsitzerinnen" - the bakers had to pay 1 pfennig per day to the city as rent for a bread table.
World politics in Vienna writes history
It was an Austrian who influenced French baking like nobody else. In the 19th century, Viennese bakeries found out that steam is essential for baking bread, so they put damp hay on the oven floor when baking.
Entrepreneur August Zang moved to the French capital and in 1837 opened the Boulangerie Vienniese bakery, which quickly became known for its steam-ovened, glossy loaves and shaped croissants.
Viennese bakeries today
Viennese bakers like Josef Weghaupt (“Joseph Brot”) and Helmut Gragger got the trend of the bread boom rolling about ten years ago. When Josef Weghaupt opened his first "bread boutique" on Naglergasse in Vienna's inner district in 2011, some people on the outside thought it was a stylish fashion store. Gragger and Joseph are among the pioneers of this new bread-time. They dedicated themselves to a craft that requires a great deal 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 you were looking for.
The top 4 trendy bakeries in Vienna
Joseph Bread
Organic & sustainability is the top priority at this Viennese bakery. This begins with the selection of the right ingredients, all of which come 100% from Austrian organic farming, through to processing.
Joseph Brot bakes with traditional recipes and a lot of passion for craftsmanship - and you can taste it. From traditional bread to various pastries and edible trinkets from the patisserie, you will definitely find something here, but above all you will be full and happy.
Regardless of whether you decide on an old Viennese bread, a vegan porridge roll with golden linseed or a butter croissant with Zotter chocolate, every bite will be a real treat.
There are now 8 locations where you can try the delicious baked goods, 6 of which are in Vienna.
Wood 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 has a very strong taste because, unlike yeast dough, it is a bacterial culture.
The special thing about the Viennese bakery: a huge wood-fired oven, which the master baker developed himself with an oven builder, stands in the middle of the shop and makes this incomparable taste in bread and pastries possible in the first place.
From spelled bread and wholemeal loaf to poppy seed balls and “Zauner Kiperl” - enjoyment is a priority.
Grimm Arthur Bakery
This Viennese bakery Grimm has been serving its bread-hungry guests since 1536 and is one of the oldest bakeries in Vienna.
In addition to the classic types of bread, there are also pastries, tarts, cakes, biscuits, nibbles, pasta, baking and cooking ingredients with top-class specialties.
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 by hand. Before the natural sourdough goes into the oven to perfection, it has to rest for 48 hours. Georg Öfferl and his team source the ingredients for the dough from local farmers and businesses in the area.
That makes it special: the bread creations have unusual names such as “Madame Crousto”, “Meister Wenzel” or “Rotraud von Oberkulm”.
No matter which of these 4 Viennese bakeries you visit, one thing is for sure, the bread culture is celebrated at all locations and you will be showered with an incomparable love for the craft. It is difficult to compare the branches with one another, as each bakery has something very special to offer.
So there's only one thing left to do: feast your way through the delicious variety of all the top 4 trendy bakeries in Vienna.