In my cake manufactory in Vienna, I bake cakes from selected ingredients that make the taste buds go dancing.
For curious connoisseurs who want to try out new tastes and flavours.
Just more culinary excitement!
With a cake that you like: light, pleasantly sweet, creamy, aromatic and full of flavours.
A cake with character and multifarious facets such as sweet, salty, creamy, crispy and soft.
So delicious that the first bite itself elicits you a delighted “Mhmmmm” and your heart leaps for joy: Because it touches you. Not just your taste buds, but your heart directly.
That would be really cool, wouldn’t it?
I discovered my love for indulgence in my grandma’s kitchen. As a child, her kitchen and the garden were my favorite places.
My earliest childhood memory is the feeling of the wafer-thin, silky dough on my hands. And the buttery cinnamon scent of the oven-warm apple strudel that we baked from it.
You are probably thinking: “All right, she definitely wants to be a pastry chef.” Next step pastry apprenticeship.
Not even close!
As a child, I had no clear career choice. I decided on a classic training path. One that seemed safe to me. First high school and Matura and then study of veterinary medicine.
When I finished my studies there was one question: Who am I and what do I really want?
I packed my backpack and went on a pilgrimage. Alone. 1000 km across Spain to Finis terre, the end of the world.
I decided for myself which turn I went, whether I would take a break right away or later and which place was my destination for the day. With every step on the way through the Spanish meseta, between the sky and endless cornfields, the heaviness on my shoulders became less.
Here I set my primary goal: No matter what I want to do in the future, I have to be myself.
Back in Vienna, I spent a few years doing various jobs to earn a living.
I was cooking in a Montessori children’s group when, surprisingly, chance challenged me: I was given the opportunity to take over a vegetarian bistro.
And whoosh: suddenly I was a self-employed restaurateur and cooked for my guests every day.
I was just about to bake a cake in the bistro. Since childhood I have been amazed how delicious delicacies such as biscuits, croissants and bundt cake are made from butter, sugar, eggs and flour.
And I thought to myself: “If only I were a pastry chef. Then I could bake great cakes every day.”
I felt a great desire to bake. And this desire grew stronger and stronger.
No sooner had it clicked in my head than guests came just for the cakes, cafe owners called me to order cakes for their cafes and in my mailbox I found the first request for a wedding cake.
Cakes were soon piled up in the fridges, the mailbox was getting full and I felt overwhelmed by the double burden of bistro and cakes. I had to decide how to proceed.
I burned for it to bake. The more I baked, the more I wanted to know. So I decided to take the extraordinary final apprenticeship examination for confectioner and the master craftsman examination a year later.
Pastry books instead of Netflix, whisks instead of bath towels, loud curses and little sleep accompanied me to the exams.
I passed both exams with flying colors.
Today I feel at home in my bakery as I did in my grandma’s kitchen. Every day I bake sweet delicacies to delight the palate. Baking is the one thing where I always only listen to myself and am my own yardstick. Here I take the liberty of thinking things differently and breaking new ground. This creates cakes with personality.
With a cake that has more than just two flavors on it #morethansweetandfat
The cakes taste lively thanks to the combination of flavours such as sweet, salty, sour, bitter and umami. And surprise you with cracks and crunch?
A cake that appeals to all of your senses and takes you back to the summer of your childhood with just one bite or lets you smell and taste Christmas.
