Organic bread/Organic pastries

Why Organic Bread & Pastries Made from Natural Sourdough?

Not all bread is created equal. Industrially produced bread with leavening agents and additives is quick to make – but difficult to digest and low in nutrients.

Natural sourdough fundamentally changes the grain:

Fiber — promotes a healthy gut flora and long-lasting satiety
Digestibility — long fermentation breaks down phytic acid, improving mineral absorption
Low glycemic index — no blood sugar spikes, steady energy
No additives — just flour, water, salt, and time
Organic certified — controlled cultivation, no pesticides

Our baked goods come from Felber — Vienna's most traditional bakery, family-owned for generations.

Scientific Background: A study in the British Journal of Nutrition shows that sourdough bread has a significantly lower glycemic index and improves mineral absorption compared to yeast bread.
→ British Journal of Nutrition (2008)

Best in Combination — The Austrian Breakfast

Organic bread and pastries from Felber are the base — what you put on them determines nutrient density and taste.

Bread + Hay Milk Butter — Vitamin K2 and fat-soluble vitamins from hay milk butter are optimally absorbed with fat — the classic combination that has worked for generations
Bread + Organic Honey or Organic Jam — natural sweetness without refined sugar: prebiotic oligosaccharides from honey complement the lactic acid bacteria from sourdough for optimal gut health
Bread + Organic Mountain Cheese from Austria — Calcium from raw milk cheese + phytate breakdown by sourdough = maximum mineral absorption. The lactic acid in sourdough makes calcium from the cheese more bioavailable
Bread + Cured Meats from Hödl — high-quality protein from artisan sausages without additives complements the complex carbohydrates of sourdough bread — long-lasting satiety for long workdays
Bread + Premium Liptauer from Salzburg Milch — the Viennese tradition: spicy Liptauer on fresh pastries — protein and calcium from cream cheese perfectly complement the fiber in the bread
Bread + Organic Coffee or Organic Tea — the complete Austrian breakfast: caffeine from organic coffee activates metabolism, antioxidants from organic tea supplement the nutrients in the bread — a combination rooted in Viennese coffee house tradition for centuries