18 stores · curated ORBIS register
Austrian pastry follows the imperial spoon and the wood-fired oven from a Melk bakery to a Vienna one with a charitable side. Teufner – Die Bäckerei bakes handmade regional breads and pastries as a Melk family bakery since 1971. Bäckerei & Konditorei Nahmer turns Baumkuchen and daily bread in Bad Ischl as a third-generation house. Gragger runs an organic wood-fired Vienna bakery with a charitable baking initiative. Baumkuchen asks for bitter company, which means black coffee rather than anything sweetened. Austrian crust survives one honest night, making tomorrow's bread today's purchase.
Innsbruck Altstadt, Austria
Munding has run from the same Gumpphaus building on Kiebachgasse since 1803, making it Tyrol's oldest confectionery-café. Its kitchen still tempers Valrhona chocolate into pralines and bakes tortes from recipes handed down through the family that has owned it ever since.
Best for Tyrolean pralines and old-world tortes
Bismarckstraße, Linz
Founded by Alois Brandl in 1891 and passed to fourth-generation baker Franz Brandl in 1998, this Linz bakery opened Austria's first glass-walled display bakery in 2006, letting customers watch rolls and pastries made by hand. It also keeps its own bees for Brandl honey.
Best for Austria's first glass-walled display bakery
Alois Brandl founded this bakery in Linz's Grünauerstraße on 14 August 1891. It passed down through the family for four generations, reaching Franz Brandl in 1998, and it has spent the years since expanding on that foundation rather than moving away from it.
In 2006, Franz Brandl opened what the bakery describes as Austria's first glass-walled display bakery, letting customers watch rolls and pastries made by hand from the shop floor. "We have nothing to hide," he has said of the decision, which won the business a Pegasus in Bronze business award that year and, in 2008, the Marktkieker — a recognition the bakery's own materials describe as the top honor in German-speaking baking.
Alongside its Semmerln rolls and poppy-seed Flesserln pastries, the bakery keeps its own bees for Brandl Honig and runs baking sessions billed as "Backen mit Kindern." More than 130 years after Alois Brandl's founding, the business still frames its identity around watching bread get made, not just eating it.
Altstadt (Herrenstraße), Linz
Jindrak has baked from Herrenstraße since 1929, guarding a Linzer Torte built on shortcrust pastry, a spiced redcurrant filling, and a hand-laid lattice top that the family calls the original recipe. The workshop now supplies nine shops across Linz and produces its own pralines, all made by master confectioners trained in the founders' techniques.
Best for Linzer Torte and pralines
Alter Markt, Brodgasse, Salzburg
Paul Fürst founded this confectionery around 1890 and invented the Original Salzburg Mozartkugel, a marzipan-pistachio core wrapped in nougat and dark chocolate. It is still made by hand each day to his original recipe.
Best for Original Salzburg Mozartkugel
Innere Stadt, Vienna
A confectionery shop selling handmade miniature chocolates and pralines in decorated presentation boxes.
Best for Handmade miniature chocolates and pralines in decorated boxes, sold since 1928
Kohlmarkt 14, Vienna
K.u.k. court confectioner, 1786 — the Sachertorte feud’s other party; candied violets Empress Sisi ordered, still made by hand in the window.
Best for Sachertorte, candied violets
Meidlinger Hauptstrasse 27, Meidling, Vienna
Helmut and Karin Gragger founded their organic wood-fired bakery in Ansfelden, near Linz, in 1997. Gragger now bakes bread and pastries across Upper Austria, Vienna, Berlin, and Senegal, and runs the BackMa's charitable baking initiative alongside its commercial ovens.
Best for Organic wood-fired Austrian bakery with a charitable baking initiative
Helmut and Karin Gragger founded their bakery in Ansfelden, near Linz, in 1997, built around what they describe as a return to the original way of baking: organic raw materials, hand-worked dough, proper fermentation time, and wood-fired stone ovens rather than industrial shortcuts. That approach has expanded, over nearly three decades, from a single Upper Austria bakery into locations across Vienna, Berlin, and even Senegal.
The company's most recent Vienna expansion came in March 2024, when it took over a Schweidlgasse location previously operating as Gragger & Chorherr, folding it into the wider Gragger network. Alongside its retail and wholesale baking, Gragger designs its own wood-fired ovens, engineered for sustainability and efficiency, and has built a secondary business around that equipment.
The bakery pairs its commercial operation with an explicit social mission: BackMa's and BackMa's International link the baking business to charitable projects, a structure the company presents as core to its identity rather than an add-on. Nearly thirty years after Helmut and Karin Gragger's first Ansfelden oven, that combination of organic wood-fired bread and stated social purpose remains the throughline across its now-international locations.
Neuer Markt 16, Innere Stadt, Vienna
Vienna patisserie at Neuer Markt 16 in the Innere Stadt, opened 1974 as the flagship of the Oberlaa confectionery group in a Belle Epoque-style townhouse. Known for Sacher Torte and a Linzer Torte recipe (nuts, cinnamon, cloves, redcurrant jam) tracing to a cake first documented in 1653.
Best for Vienna's best Linzer Torte in a Belle Epoque interior
Kurkonditorei Oberlaa's Neuer Markt 16 shop opened in 1974 in Vienna's Innere Stadt, becoming a fixture of the Neuer Markt square. Its Linzer Torte, built with nuts, cinnamon, cloves and redcurrant jam, follows a recipe tradition for a cake first mentioned in 1653, reputed to be the oldest named cake still made today. The shop is also known locally for its Sacher Torte and other traditional Viennese pastries.
Innere Stadt, Vienna
A specialist shop selling Viennese Lebkuchen, chocolate-covered Lebkuchen, pralines, confectionery, and gift boxes. The business has produced its Original Viennese Lebkuchen since 1685.
Best for Original Viennese Lebkuchen made since 1685, plus chocolate-covered Lebkuchen, pralines
Multiple locations, Vienna
Viennese confectionery chain founded in 1974 by Vinzenz Bauerle, known for traditional Austrian tortes, cakes and hot chocolate, with several patisserie locations across Vienna including near Kurpark Oberlaa.
Best for Viennese cakes, tortes, and hot chocolate at reasonable prices
Konditorei Oberlaa was founded in 1974 by pastry chef Vinzenz Bauerle, initially beside the Kurpark Oberlaa spa gardens in Vienna's Oberlaa district. The bakery expanded over the decades, converting and reopening its original shop in 1993, opening a confectionery near Wien Mitte station in 1996, and adding locations at prominent addresses across the city since. The business is known for preserving traditional Viennese patisserie techniques, offering tortes, cakes and hot chocolate at multiple central locations.
Vienna
Imperial confectioner since 1847 in Vienna, operating multiple venues with fine chocolates, marzipan, the signature Gerstner torte, and catering.
Best for Fine chocolates, marzipan, and the signature Gerstner torte since 1847
Gerstner was founded in 1847 and holds the title "K. u. K. Hofzuckerbäcker" (Imperial and Royal Court Pastry Chef), reflecting its long association with Viennese culinary tradition. The house operates multiple prestigious venues across Vienna: Palais Todesco in the 2nd district with a full complement of shop, confectionery, chocolatier, café, bar, and restaurant; Schloss Schönbrunn (Schönbrunn Palace) with café, restaurant, and retail; the Vienna State Opera with café and bar service since 1869; the Vienna Philharmonic Concert Hall with exclusive catering; and Messe Wien Exhibition Center with congress catering. Gerstner specializes in fine chocolates, marzipan, and its signature Gerstner torte, representing centuries of Viennese pastry mastery. The company emphasizes "das Prinzip des höchsten Anspruchs" (the principle of highest standards) and offers an online confectionery shop alongside its physical operations and event catering services.
Melk / Austria
A family bakery and confectionery in its fourth generation, Mistlbacher runs cafes and shops across Melk, Klein-Poechlarn and Poechlarn. Its Melk-Altstadt branch on Hauptstrasse sells fresh bread, pastries, pralines and the original Melker Torte.
Best for Melker Torte, pralines and fresh bread
Bad Ischl, Upper Austria
Nahmer has baked white and dark breads and fine pastries in Bad Ischl since 1936, now run by the family's third generation. Known for its Baumkuchen and holiday specialties, it's one of the few local bakeries open seven days a week.
Best for Baumkuchen and daily bread from a third-generation Bad Ischl bakery
Bäckerei & Konditorei Nahmer has operated in the Austrian spa town of Bad Ischl since 1936, a run now in its third generation of family ownership under the motto "Bäckerhandwerk aus Leidenschaft seit 1936" -- baker's craft driven by passion since 1936.
The bakery organizes its output into three traditional categories: Weissbäckerei (white bread baking), Schwarzbäckerei (dark bread baking) and Feinbäckerei (fine pastries), with Baumkuchen -- the layered "tree cake" -- and seasonal holiday specialties as particular specialties. The business frames bread as a fundamental food rather than a commodity, and markets itself on healthy, sustainable production.
Unusually for a bakery of its size, Nahmer stays open all seven days of the week, including Sundays, from its location on Traunkai in Bad Ischl -- a commitment to daily availability that the business treats as central to its identity as a neighborhood bakery.
Wachau region (Krems), Austria
Café-Konditorei Hagmann has made chocolate by hand for more than 180 years, folding Wachau apricots, wine, and spirits into its confections. The house holds the Austrian State Emblem and was named Gault Millau's best confectionery in 2001.
Best for Handmade Wachau apricot and wine chocolates
Bad Ischl, Upper Austria
An imperial-and-royal court confectioner at Pfarrgasse 7, famed for the original Zaunerstollen and Kaisertorte. It keeps a traditional café and a Grand Café by the Esplanade.
Best for Zaunerstollen, imperial-era cakes and pastries
Gmunden, Upper Austria
A family confectionery on the Traunsee esplanade run by Julia and Mathias Baumgartner, known for pralines, liqueurs and a Marillenknödel praline awarded gold in 2022, according to the confectionery. The shop also packs Gmunden souvenir boxes of chocolates and spirits.
Best for Pralines, liqueurs and chocolate souvenirs
Gmunden, Upper Austria
A patisserie on Gmunden's Franz-Josef-Platz baking since 1878 and once a supplier to European nobility, now led by master pastry chef Sebastian Brenner. Cases hold hand-rolled pralines, Cremeschnitte and Kardinalschnitte alongside homemade ice cream.
Best for Classic Austrian pastries, pralines and ice cream
Melk / Austria
Trading on Wienerstrasse in Melk since 1912 and run by the Teufner family since 1971, this bakery sells handmade regional breads and pastries over its backshop counter. A cafe and lunch service accompany the daily-changing pastry case.
Best for Handmade regional breads and pastries from this Melk bakery, family-run since 1971
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