Demel
Heritage HouseKohlmarkt 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
Craft guide
The Pâtissiers & Confectioners in Vienna Issue
ORBISPÂTISSIERS & CONFECTIONERS IN VIENNA7 shops in the atlas.Illustration
Pâtissiers & Confectioners in Vienna
7 stores · curated ORBIS register
Demel offers Sachertorte and candied violets, continuing the Viennese confectionery house whose history goes back to 1786. Gragger brings organic bread and pastries from a wood-fired bakery business founded by Helmut and Karin Gragger. Joseph Brot adds organic sourdough from its Waldviertel bakery, with heritage-grain growing forming part of the business's approach.
Visit official site ↗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.
Visit official site ↗Naglergasse 9, Innere Stadt, Vienna
Former industrial-bakery technologist Josef Weghaupt founded Joseph Brot in 2009 and opened its Naglergasse "bread boutique" in Vienna in 2011. Its Waldviertel-baked organic sourdough, grown from Weghaupt's own heritage-grain Ur-Gut initiative, won the first-ever EU Organic Award in 2025.
Best for Organic Vienna bread and Ur-Gut heritage-grain baking
Josef Weghaupt started his career inside an industrial bakery in Vienna in 2002, learning the mechanics of mass-scale bread production as a food technologist. That experience became the counterpoint to what he built next: in 2009 he founded Joseph Brot with the explicit aim of baking bread of the highest possible quality, using long, slow fermentation instead of the shortcuts he'd studied.
When Weghaupt opened his first shop on Naglergasse in Vienna's inner district in 2011, some passersby reportedly mistook the design-forward space for a fashion boutique rather than a bakery. The bread itself, though, stayed traditional: fermented for at least a day and a night, sometimes a full week, using organic raw materials sourced entirely from Austrian farmers and shaped by hand in the company's Waldviertel workshop.
In 2019, Weghaupt joined 24 small-scale farming families to found Ur-Gut, an initiative reviving rare heritage grain varieties in their home regions to preserve agricultural biodiversity, tying the bakery's sourdough directly back to the fields it comes from. That work was recognized in 2025, when Joseph Brot became the first bakery to receive the EU Organic Award, a marker of how far the project had traveled from Weghaupt's start inside an industrial bakery two decades earlier.
Visit official site ↗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.
Visit official site ↗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.
Multiple locations, Vienna
Baker Johann Ströck opened his first Vienna shop in 1970 after relocating from Kittsee, Burgenland; son Gerhard took over in 1977 after Johann's stroke. Now run by the third generation, Ströck operates roughly 70 branches and two production facilities across Vienna.
Best for Third-generation family bakery chain with roughly 70 Vienna branches
Johann Ströck, a baker from the apricot-growing town of Kittsee in Burgenland, moved his family to Vienna in 1970 and opened a bakery on Langobardenstrasse in the city's 22nd district. It was a modest start: after a stroke forced Johann to step back in 1977, his son Gerhard took over the business with just ten employees, helped by his mother Hilda, and was soon joined by his brother Robert.
Under that second generation, Ströck expanded well beyond a single shop, building the production capacity to deliver frozen baked goods to branches for on-site baking and to supply Viennese supermarkets directly. The company opened its first dedicated production facility in 1989 and a second a decade later, in 1999, scaling well past its original ten-employee footprint.
Ströck is now led by two married couples from the family's third generation, Gabriele and Gerhard Ströck alongside Robert and Irene Ströck, who have continued expanding the branch network since 1991. More than fifty years after Johann Ströck's single Vienna shop, the company operates roughly 70 branches and two production sites, supplying not just its own stores but hospitals, schools, and kindergartens across the city.
Visit official site ↗Wiener Gerstner
Heritage HouseVienna
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.
Visit official site ↗