Baking Technique
The 24-Hour Secret Behind Our Sourdough
A look inside our slow-fermentation process — why we let every loaf rest for a full day before it ever sees the oven, and how it changes the flavour completely.
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Recipes
Why Apfelstrudel Is Austria's True National Dish
Tracing the strudel back through Viennese court kitchens.
Lena GruberJul 28, 2026
Behind the Oven
Inside Our 4am Bake: A Day at the Innsbruck House
What it actually takes to have fresh pretzels ready by sunrise.
Marta HuberJul 20, 2026
Franchise News
Heiben Graz Celebrates Its First Year
A look back at our newest franchise house's opening year.
Jonas WeberJul 12, 2026
Austrian Traditions
Bread on the Table: An Austrian Sunday Ritual
How the family bread basket shaped Austrian home life.
Elias FischerJul 4, 2026
Recipes
Five Flavours Behind Our Macaron Box
The story behind our best-selling gift box, flavour by flavour.
Lena GruberJun 29, 2026
Behind the Oven
Sourcing Austrian Blueberries: Our Farm Partners
Meet the growers behind our seasonal fruit bakes.
Marta HuberJun 21, 2026