Traditional Austrian cakes & pastry
All our traditional Viennese cakes, pastry and other delicacies are freshly made every day with all the skill and artistry of our expert confectioners in Vienna.
Based on quality
Only specially selected, natural products are used in the production of the cakes and pastries which are entirely made by hand in-house at our two establishments in Vienna. In the confectioner's professional hands, chocolate, nougat, sponge, whipped cream and fruit crème are transformed into exquisite masterpieces that make the heart of anyone with a sweet tooth beat faster.
Chestnut hearts - made with love
We are famous far beyond Vienna for our traditionally made chestnut hearts. They are the epitome of the art of the confectioner: we buy only the best chestnuts on the market and nothing is too much trouble for us in preparing them. It has been that way ever since the days of the imperial rule.
Depending on the harvest, different types of chestnuts may be preferable. We buy our chestnuts from a dealer who knows our requirements and has been satisfying them for decades. Constancy creates confidence.
When the chestnuts arrive, the ritual is the same every year: Everyone working in production – whether in the bakery or the kitchen – starts to work frantically to finish whatever they are doing.
Then they all have to work together: The chestnuts are cooked, halved while still hot and then peeled. This work has to be done quickly but also carefully, otherwise fragments of skin remain stuck to the chestnut pieces, which would darken the colour of the chestnut puree and have a detrimental effect on the flavour.
So all of us – all the employees – gather round the big table in the middle of the bakery, paying close attention to what we are doing but still able to share a tale or two with our colleagues. After all, it takes quite a while to process a 30 kg sack of chestnuts...
When we have finished scraping out the chestnuts, the resulting little pieces are pressed through a fine sieve and then mixed with icing sugar and rum to taste.
Now comes the stage that requires true craftsmanship: the puree that has been produced is shaped into hearts – really thin ones – and the consistency has to be exactly right, otherwise the hearts cannot be dipped in the couverture as required and will fall apart.
So, the hearts are then carefully dipped in dark chocolate and hung up to drain on little hooks. Once the couverture has hardened, the hearts can be removed very carefully. The part of the puree that is still visible is dipped in milk chocolate couverture and put in a little paper case.
It is a long, laborious and expensive process to create that traditional masterpiece of Austrian pastry – but we are very proud of that and share in the pleasure of our customers who rightly expect this high quality from us, expressing their satisfaction and enjoyment with a smile – that’s praise enough for us!
Here, again: Constancy creates confidence.
Art & diversity
All our traditional Viennese cakes and Petit Fours are made from lots of different ingredients. This is what gives them their incomparable flavour, made up of so many different components, and makes them famous far beyond Vienna.
Every little action by the master confectioners is performed with loving attention to detail, right from early in the morning when they begin preparing the fresh, home-made cakes, pastry and other delicacies specially selected to treat the first visitors of the day.