Viennese pastries from the Austro-Hungarian Empire

Viennese pastries — a cultural heritage from the K & K monarchy

Viennese pastry-making is a UNESCO cultural heritage. What is taken for granted in Vienna is an international unique selling point: poppy seed strudel, Gugelhupf, quark pastries, butter brioche — recipes that have been passed down since the K & K monarchy and are still made today according to the same principles.

We work with one of the last genuine Viennese traditional pastry bakeries that maintains uncompromising artisanal recipes.

What sets genuine Viennese pastries apart

  • No baking mixes — all products are made by hand according to traditional recipes, not from industrial pre-mixes
  • Real poppy seeds, real nuts, real butter — no palm fat, no artificial flavorings, no preservatives
  • Waldviertel poppy seeds — the poppy seeds for the poppy seed strudel come from Austria's Waldviertel — Europe's finest poppy seed region
  • Hand-shaped products — brioche knots and pastries are shaped by hand, not machine-stamped

The classics of K & K pastry-making

  • Poppy seed strudel — thin strudel dough, filled with Waldviertel poppy seeds — the ultimate Austrian classic
  • Nut strudel — handmade nut filling, finely spiced — unchanged for generations
  • Marbled Gugelhupf — the Sunday cake of Viennese home cooking — moist, fluffy, a classic since the imperial era
  • Quark pastries — puff pastry, quark filling, apricot jam — the Viennese coffee house in pastry form
  • Butter brioche — fluffy, buttery, hand-braided — the Austrian Sunday brioche
  • Sponge cake roll with apricot jam — light sponge cake, Austrian apricot jam — a classic of Viennese pastry-making
  • Brioche knots — buttery, tender, perfect with coffee — the Viennese breakfast in its purest form

Best enjoyed together
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