The 10 best bakeries in Stuttgart

Far outside the city, the bread has been baked with organic ingredients for a long time, and "always a little fresher," according to the house slogan. The speciality is Dürrlewang bread, named after the district; a light and airy mixed wheat bread, but they also know how to make dark wholemeal spelt bread.

The long lines on Saturday mornings in front of this cult bakery in Stuttgart's west speak for themselves. 1800 pretzels are put into circulation every day. But there's still room in the oven for mountain climber snacks, spelt rolls, quark stollen, yeast plaits, cassis mousse tarts and Champagne apple pie.

Family business for over 75 years with a brightly modernised head office in Wächterstrasse and only one other branch. Sustainability and climate neutrality are a top priority, and the bread is baked with natural sourdough and revitalised water. Many classic bread varieties, but also Italian inspirations. The Swabian pretzel is vegan and made from spelt.

"Quality from tradition", here "since 1902" and for a long time with organic quality and their own sourdough. Many breads and rolls awarded "Very Good" by the German Bread Institute. Also good nut buns, apple rolls and Black Forest gateaux. Headquarters in Stuttgart-Möhringen with a small café area, five branches spread across the city.

There are very good pretzels at Ostendplatz, but especially the largest ones weighing up to three kilograms. Three master bakers and even more journeymen maintain the tradition of Grandma Voß and Grandpa Voß, making high quality breads, some of them organic. In addition to this main store, there is also a store in Adelsbergstraße and a bakehouse in Franz-Wachter-Straße.

Here, things still look almost the same as they did 100 years ago, when the history of the small bakery in the Heusteigviertel began. And yet, in addition to classics such as Swiss or old German farmhouse bread, the bakery is keeping up with the times and now works with organic sourdough. Homemade muesli bars are also part of the assortment.

The new German bread hype is celebrated here. Under the motto "taste bread again," there are hardly any mixed varieties, only organic quality with long maturing times, and sourdough made from spelt and wheat. For specialities there is also sourdough brioche and pizza dough to go. Card payment only.

The best Swabian pretzels are made by these Italians. Other baked goods too and a small selection from friendly producers of organic and slow food quality. Beautiful large lounge area with a view into the glass and loft-like bakery.

The Germans are famous for their bread varieties, but it's not easy to find good baguettes or croissants here. Since 2020, there has been a place to go in Stuttgart's west for French baked goods: whether savoury or sweet, such as pain au chocolat, brioches, or madeleines - and the patisserie also has a lot to offer with tartelettes, macarons, or eclairs.

Founded in 1929, near the Mercedes-Benz plant Untertürkheim, baking into the fourth generation. On the one hand in the old baking tradition with produce from the region and a long history of baking with spelt, (well before the emergence of wheat intolerance). On the other hand, they have adapted to new eating habits with gluten-free rolls and vegan cakes.