Updated March 28, 2026
Bauernbrot with Brotgewuerz, hand-folded Kaisersemmel, Tyrolean flatbreads, and the enriched holiday breads that mark Austria's liturgical calendar. From sourdough farmhouse loaves to the Kleingebaeck that defines Austrian bakery culture.
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Chef Elsa
Austria's rye sourdough farmhouse loaf, dark-crusted and tangy, laced with hand-crushed Brotgewürz, the kind of bread that fills a kitchen with the smell of caraway and makes everything else on the table taste better.
Chef Elsa
A round Alpine sourdough from the Pinzgau valley, built on an overnight Salzsauer sponge with crushed caraway and lighter mountain rye that keeps for a week and gets better every day.
Chef Elsa
Carinthia's dark, crackling sourdough loaf from the Lesachtal valley, where grain is still milled by water and bread is still baked the way it was five hundred years ago.
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A rustic rye-wheat loaf built on a Dampfl pre-ferment, with a dark crackling crust, caraway running through the crumb, and enough character to carry you from breakfast through evening Jause.
Chef Elsa
A sturdy Styrian loaf packed with dark green hull-less pumpkin seeds, the same ones that give Styria its famous Kernöl. Toast a thick slice, spread it with butter, and you've got the best Jause in the house.
Chef Elsa
Vienna's five-petaled imperial roll, hand-folded into a star and baked until the crust shatters at first touch, with a crumb so soft and airy it barely weighs a thing.
Chef Elsa
Crisp, golden caraway salt sticks from the Austrian Bäckerei tradition, shaped by hand and baked until they crack when you break them. The bread that makes a Jause complete.
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Upper Austrian braided poppy seed rolls with a soft, buttery crumb hidden under a crust of blue-black Mohn, the bread that carried salt workers down the Traun and still anchors every proper Jause.
Chef Elsa
Hand-shaped rye-wheat rolls from the Wachau valley, proofed on rough linen so the crust cracks open in the oven like a dry riverbed, crusty and honest and perfect with cold butter and a glass of Grüner Veltliner.
Chef Elsa
Lye-dipped Austrian bread sticks with a deep mahogany crust, soft milky crumb, and a crunch of coarse salt on top. The shape Austrians actually eat, not the twist tourists expect.
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Dark, nutty rye-wheat rolls with pointed ends and a crunchy seed crust, the roll Austrians reach for when a Semmel is too polite for the occasion.
Chef Elsa
Tyrolean rye dough shaken flat into brittle, paper-thin rounds spiced with caraway and fenugreek, the Alpine bread that kept mountain families fed through long winters and still belongs on every Brettljause.
Chef Elsa
Tyrolean paired rye flatbreads spiced with bread clover, caraway, and fennel, baked side by side and broken apart at the table the way they've done it in the Vinschgau valley since the Middle Ages.
Chef Elsa
A rich, buttery braided bread that Austrian godfathers bring their godchildren on All Saints' Day. The golden six-strand braid is as much ritual as recipe, and the kitchen smells like love while it bakes.
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Styria's golden anise-scented Easter bread, cut three times for the Holy Trinity and carried to church in a linen-covered basket to be blessed before the family sits down to eat.
Chef Elsa
Tyrolean Advent bread so dense with rum-soaked pears, figs, walnuts, and warming spices that the dough is barely holding things together. Baked on St. Thomas's Day, patient until Christmas.
Chef Elsa
A golden braided yeast loaf hiding a dark, fragrant swirl of ground poppy seeds, rum-soaked raisins, and lemon zest. The bread Austrians bake when the holidays demand something beautiful on the table.
Chef Elsa
Buttery Viennese crescents, golden with egg wash and soft as a Sunday morning, shaped the way Viennese bakers have shaped them for eight hundred years.
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