Wiener Brot
in organic stores

TRADITION

We see it as our mission to preserve the traditional art of baking and carry it into the future. We bake the way it used to be done on Alpine farms: in stone ovens, using sourdough, allowing the dough to rise slowly, and wholegrain flours. Today, this is how we feed an entire city.

TRADITIONAL DOUGH FERMENTATION

SOURDOUGH

We knead loaves, shape rolls and place huge loaves in huge ovens. But what really matters is how the dough is managed and cared for. Our sourdoughs develop in three stages. They mature for hours in large steel vats. This allows them to develop the finest bread aroma and makes them easily digestible.

LIVING CRAFTSMANSHIP

WOOD-FIRED OVEN

We bake our most traditional breads in heavy, custom-built wood-fired ovens. The intense heat quickly forms a rustic crust, which helps to lock in the bread’s moisture. The crust defines the flavour and keeps it fresh for longer.

RUSTIC CRUSTS

AUTHENTICITY

Our breads have character and depth. Each one is unique – not perfect, but with a distinctive flavour. We bake with only a few, purely natural ingredients. Of course, everything is certified organic. Technical enzymes and artificial raising agents are strictly forbidden. What our bread truly needs is time.

TIME INSTEAD OF ADDITIVES

HISTORY

Bread just like it used to be. That was Sarah Wiener’s wish when she had the idea to open a bakery. Her partner in this venture was Helmut Gragger, whose organic wood-fired breads were the talk of Vienna at this time. The two of them set up a bakery in the backstreets of Neukölln and a shop in Mitte. The rest is history – the story of two Austrians on a path we continue to follow to this day.

BREAD AS BEFORE

ASSORTMENT

Large loaves, delicate crusts, crispy rolls, sweet and savory pastries.
We bake classics – inspired by Alpine traditions and shaped by international influences – which we keep pace with the times.