28Years of Craft
How it started
One oven, one recipe
One oven, one recipe
book, one promise.
Heiben Bakery began in 1998 in a small Vienna backstreet, where our founder baked sourdough using a starter passed down from her grandmother. Word spread quickly — soon the queue stretched around the block every morning.
Today, that same starter lives on in four franchise houses across Austria — Vienna, Salzburg, Graz and Innsbruck — each one trained in the original technique, baking fresh, twice daily, with nothing mass-produced.