The bakery, Öfferl Dampfbäckerei, began in a small town outside of Vienna in Gaubitsch, Lower Austria. It was founded in 1968, but ever since the son, Georg Öfferl, took over the business from his mother a few years ago, he decided to introduce a fresh new/old way of baking to the company, which attracted a lot of attention to the small family company. They started to be THE bakery supplying the hip restaurants and cafes around Vienna, until they became so much of a hit, they decided they’d open their own flagship bakery slash cafe in the heart of the city. Their location on Wollzeile in Vienna’s first district has proven popular – to the point that most days it’s full – since it opened as their bread had already earned itself a reputation amongst the Viennese bread-loving crowd.
+ all the breads have creative names eg. Madame Crousto, Robert de Vino, Rainer Roggen, Meister Wenzl, Rotraud von Oberkulm
+ you only find the bread at special places and markets all over Vienna, so it feels even more special when you manage to get your hands on these creations
Best bread: Madame Crousto – 80% wheat, 20% rye = 7.90€
Specialty: The use of rare grains, and a special steam oven