"Patisserie/Bakery": The Best Cafés
The secret recipe of the breads: high quality sourdough and a lot of time. Each loaf is formed by hand. Directly from the bakery in the Waldviertel, they arrive fresh at the store and are perfectly staged behind the counter.
Customers visit the quality bakery not only for the famous baked goods. The bistro offer is perfect for coffee or lunch break, but also for the big hunger. Handmade quality is the trademark, also for the food on site.
Joseph has ignited the hype for good bread! The queue is usually long, because the baked goods are coveted hot (often still warm pastries). The bread has cult status and is represented in countless gastronomic establishments. Best-selling breakfast: "Empress" and "Joseph".
This branch fits seamlessly into the list of popular Joseph bakeries. 100% organic baked goods, made exclusively from Austrian grain. The appealing counter presents the breads in the background and the sweet treats as eye-catchers.
The gastronomic spectrum ranges from shakshuka to "Grandma Ströck's breakfast roll" - pastry specialties from patissier Pierre Reboul (the croissant!) are, of course, not to be missed. The house coffee (Central America) complements the breakfast selection with its mild acidity.
The benchmark for the restaurant, which is often referred to in a derogatory manner as a “bakery café”, is set with the sustainable all-day gourmet spot where nothing is possible without a reservation. The low-acid “Viennese coffee” (from Old Vienna roaster Oliver Goetz) tastes wonderful with organic “Ei Benedict” and co.
At Motto Brot you can experience the art of baking at its best: sourdough breads, the finest patisserie and pastries in perfect perfection. The bakery store is a real gem and the charming Schanigarten invites you to some cosy hours eating breakfast.
Good bread starts with the raw materials. Quality runs through everything at Öfferl – from the high-quality products to the company's own coffee. Anyone who has tried the baked goods once will return here again and again. In the 1st district there is also a bistro and breakfast business.
Fatjon Kolici has created a wonderland of French-authentic recipes in the "Sixth". Pain au chocolat, eclairs, croissants or baguettes - to be enjoyed on the spot or "à emporter", i.e. to take away. A strong espresso is the icing on the cake.
The legendary pastéis de nata were invented here almost 200 years ago. Even today, it is still worth a visit for the popular pastéis, but also for other delicacies. You should definitely eat them in the beautiful dining room decorated with azulejos.
In the show bakery you can watch the master craftsman at work and immediately want to try the entire range. The quality of the ingredients is outstanding and forms the basis for the baked goods - the special flour is imported from France.
When the large windows are opened, it gets really southern-flavoured at Felzl. The menu includes beetroot hummus and tomato bread, but there's also plenty of other Mediterranean fare. Spelt pastries (tip: baguette!) are served with an intense espresso from Andraschko - that's how the day should start.
Another traditional Lisbon eatery that is well worth a visit is the Confeitaria Nacional. Delicious pastries have been served here to a discerning clientele for almost 200 years. You should eat them right here in this historic café.
The Schneckerei of Manuel Horacek, affectionately known as Herr Schneck, is fully dedicated to yeast dough. Here sweet and savory snails are created in seasonal and creative variations. The beguiling aroma seduces you as soon as you enter.
A bakery from the countryside, which one would also like to see in cities. The poppy seed flesserl alone - an Upper Austrian cultural treasure - are of outstanding quality. Add to that courteous staff and the day starts just right. In addition, a lot of organic at breakfast.
From "low carb" to deluxe New York-style breakfasts: Eisenstadt's oldest business offers extremely modern options to start the day. But that's not all: the 277-year-old family business honours the regulars of days gone by with the "Haydnrolle".
A family business – run for 136 years and now managed by the fourth generation. Bread, pastries, and exquisite desserts are baked fresh daily. The breakfast offering is the finest, and the perfectly formed Handsemmeln (rolls) are particularly worth mentioning.
This bakery sets the highest standards: genuine craftsmanship, quality and freshness are paramount. The use of regional and certified organic ingredients shows the dedication to sustainable enjoyment. In addition, the bakery bakes fresh all day long.
A true oasis of pleasure: bakery, pastry shop and café in perfect symbiosis. The breakfast buffet every two weeks is always well attended, with excellent baked goods and heavenly cakes tempting you every day. The "Moshammer Bauernbrot" (farmhouse bread) is legendary!
Didi Maier offers sweet temptations at his Bakery in Europark. Influences from the 1950s, combined with charming bakery store flair, make the café a popular meeting place. The main protagonist: the counter with a view of fluffy roulades, cakes, tarts and strudels.