Ströck - Feierabend-Bäckerei - Rotenturmstraße - Rotenturmstraße 6
4.2/5
★
based on 8 reviews
Contact Ströck - Feierabend-Bäckerei - Rotenturmstraße
| Address : | Rotenturmstraße 6, 1010 Wien, Austria |
| Phone : | 📞 +9998 |
| Postal code : | 1010 |
| Website : | http://www.stroeck.at/ |
| Categories : | |
| City : | Wien |
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Keya Menon on Google
★ ★ ★ ★ ★ Good place for quick morning bite
Grab the spinach pastry
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martin webb on Google
★ ★ ★ ★ ★ Great place for quick breakfast. Good coffee & lots of sandwich/pastries to choose from
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Frederick Leduc on Google
★ ★ ★ ★ ★ Great bakery. Really good pastries. I took their special with delicious sandwich, muffin and drink for 4.20 EUR.
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D. Kreil on Google
★ ★ ★ ★ ★ Alte Krapfen mit Cellulite / Old doughnuts with Cellulite
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Anna Ageieva on Google
★ ★ ★ ★ ★ The staff could be better;(
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Matthew Henry on Google
★ ★ ★ ★ ★ Great place to stop for a cheap lunch. Wide range of filled rolls, breads, croissants, Berliners etc. It's like Greggs but much better!
Only three tables, so don't expect to get a seat at busy times.
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Richard Colchester on Google
★ ★ ★ ★ ★ For a chain bakery this place is great. Real value for money. Would recommend the italiener, or one of the cinnamon swirls. Both were really good
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Michael Uzmann on Google
★ ★ ★ ★ ★ Serving Austria for over 50 years Backerei Ströck remains family owned in its third generation, locations throughout Vienna opening early to provide guests with Sandwiches, Bread, Tartes and Viennoiseries.
Mostly a take-away operation across 70+ stores, the promise of fresh bakes and a lack of leavening agents part of the business since day one, it is upon entry that one will notice an abundance of options including several organic choices displayed across racks and cases.
Low-priced compared to more artisan competitors, many Pastries available under €2, Ströck’s Baguette is predicably less intricate than what one might find at Josef or Öfferl, the addition of Pork and Cheese making up some ground while an Almond Croissant was unfortunately build on Frangipane and immediately flaccid.
Much improved in the Marmelcroissant with Apricot Jam, though Pastry layers are still poorly separated, look to the Birnen Tarte Bourdaloue for something classic and delicious as cooked Apples settle into a delicate base with Sugar and Nuts.
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