Cafeography
Konditoreien · Berlin

Bakery cafés & Konditoreien in Berlin

Konditoreien, Baumkuchen by the Spree, Pfannkuchen and bakery cafés that open at 05:00.

Photo: Sarah Films, Pexels License

A Konditorei is a craft workshop for fine pastry and cake, usually with a shop attached. Unlike a Bäckerei (bakery), it bakes no bread, and many are combined with a café.1 Konditors train for three years, and only a master who has passed the Meisterprüfung at the Handwerkskammer may run a Konditorei or take on apprentices.1

Prenzlauer Berg has the most bakery cafés and Konditoreien, ahead of Kreuzberg and Mitte, with Neukölln, Schöneberg and Moabit close behind. They range from a Baumkuchen maker founded in the 1850s to French pâtisseries, vegan doughnut shops and corner bakeries that open before dawn.

Local tip: Buchwald on Bartningallee opens at 11:00, so make it an afternoon stop: take a slice of Baumkuchen at a table by the Spree, then walk on to the Tiergarten next door.2

Where these cafés are: Prenzlauer Berg (26), Kreuzberg (22), Mitte (21), Schöneberg (18), Neukölln (17), Moabit & Tiergarten (16), Friedrichshain (13), Treptow, Weißensee & the east (12), Charlottenburg (10), Wilmersdorf (7), Wedding & Gesundbrunnen (6), Friedenau (4), Steglitz & Lichterfelde (4), Pankow (3), Baumschulenweg & Schöneweide (2), Britz (2), Lichtenberg & Rummelsburg (2), Westend (2), Südende & south Schöneberg (1), Tempelhof south & Mariendorf (1).

At a glance

189Cafés listed
126With opening hours
02:30Earliest opening
22:00Latest closing
  • Opens earliest: Café September Berlin, from 02:30 (Wed–Fri 02:30–18:00 · Sat–Sun 09:00–17:00).
  • Closes latest: Anna Blume, until 22:00 (Daily 08:00–22:00).
  • Most common features: outdoor seating (59%), indoor seating (49%), vegetarian options (34%).

Nothing matches those filters here. See all cafés in Berlin.

Buchwald and the Baumkuchen

Gustav Buchwald founded a Baumkuchen bakery and Konditorei in Cottbus in 1852, and visitBerlin calls Buchwald the oldest Konditorei in Berlin.2 The business moved to Berlin in 1900. Its Baumkuchen (tree cake) is baked the Cottbus way, layer upon layer on a spit, with plenty of butter, almonds and marzipan, and it also comes as small chocolate-glazed Baumkuchenspitzen.3

The café is on the ground floor of an older building on the bank of the Spree, at the edge of the Hansaviertel, with a view of the passing boats.32 Konditorei & Café Buchwald is at Bartningallee 29 and opens daily 11:00–18:00, with tables outside.

Pfannkuchen and Bienenstich

What northern and western Germany calls a Berliner, Berlin calls a Pfannkuchen: a jam-filled doughnut, eaten above all on New Year's Eve and at Carnival. In some regions a few are filled with mustard as a prank, with nothing on the outside to give them away.4 In December 2025 the Berliner Kurier wrote that New Year's Eve without Pfannkuchen is hard to imagine for many Berliners, though younger buyers increasingly pick doughnuts instead.5

Bienenstich (bee sting) is a yeast-dough sheet cake under a caramelized topping of sugar or honey, fat, cream and flaked almonds, filled with cream, buttercream or vanilla pudding. The story that it was invented after two bakers' boys drove off attackers with beehives, dated in one version to 1474, is a modern invention.6 For doughnuts proper, SammyS Berliner Donuts at Rosenthaler Straße 4 is open daily 10:30–21:00.

Pâtisserie on Hufelandstraße and in Friedenau

JUBEL feine pâtisserie at Hufelandstraße 10 was founded by Kai Michels, formerly head pâtissière at the two-Michelin-star restaurant Lorenz Adlon, and Lucie Friedrich. In September 2026 its New York-style cheesecake cost €4.90 or €5.90 depending on size and a small tasting trio €6.50; it seats up to 14 and opens Tuesday to Sunday, 11:00–18:00.7 Alirezas Patisserie at number 4 opens Wednesday to Saturday.

Frau Behrens Torten bakes from the recipes of a Spanish grandmother. Its founder, Victoria Fernandez, a master confectioner from Galicia, offers eleven cheesecake variations and classics such as Black Forest cherry; a slice with coffee came to about €8–12 in September 2026, and cash is requested.8 Its Friedenau patisserie is at Rheinstraße 65.

Early bakeries and late cake

Bakery cafés are the earliest risers. Da Bäckerei und Café in Mitte opens at 05:00 on weekdays, Bonjour at Hasenheide 10 in Kreuzberg at 05:30, and Cafè Bäckerei & Eis at Bornholmer Straße 14 in Prenzlauer Berg at 06:00. Le Petit Four, a Konditorei and ice-cream café at Weimarische Straße 6A in Wilmersdorf, opens at 07:30 on weekdays.

For cake in the evening, Pfeiffers at Oranienstraße 17 is open daily 08:00–22:00 and Cafe Modo at Fuggerstraße 37 in Schöneberg until 21:00. In Wedding, Konditorei Torte at Tegeler Straße 24 opens at 10:00 and closes on Wednesdays.

Sources

  1. Konditorei, Wikipedia (German), accessed October 2026
  2. Konditorei G. Buchwald, visitBerlin, accessed October 2026
  3. Insiders and icons: Andrea Tönges, Hotel Berlin, Berlin, accessed October 2026
  4. Berliner Pfannkuchen, Wikipedia (German), accessed October 2026
  5. Stirbt der Silvester-Pfannkuchen aus?, Berliner Kurier (December 30, 2025), accessed October 2026
  6. Bienenstich, Wikipedia (German), accessed October 2026
  7. JUBEL Patisserie, Top10 Berlin (review of September 18, 2026), accessed October 2026
  8. Frau Behrens Torten, Top10 Berlin (review of September 18, 2026), accessed October 2026
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FAQ

Bakery cafés & Konditoreien in Berlin: questions

What is the difference between a Konditorei and a bakery in Berlin?

A Konditorei makes fine pastry and cake, usually sold in its own shop and often with a café attached, while a Bäckerei bakes bread. Konditors train for three years, and only a master who has passed the Meisterprüfung may run a Konditorei. Bakery cafés open earlier, some at 05:00.

Where can you buy Baumkuchen in Berlin?

At Konditorei & Café Buchwald, Bartningallee 29, open daily 11:00–18:00. Gustav Buchwald founded the business in Cottbus in 1852 and moved it to Berlin in 1900; visitBerlin calls it the city's oldest Konditorei. The Baumkuchen is baked layer by layer on a spit with butter, almonds and marzipan.

What do Berliners call a Berliner doughnut?

A Pfannkuchen. The jam-filled doughnut known as a Berliner in northern and western Germany is eaten above all on New Year's Eve and at Carnival, and in some regions a few are filled with mustard as a prank. In 2025 the Berliner Kurier reported that younger buyers increasingly choose doughnuts instead.

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