Viennese pastries are supplied pre-proved and egg washed with whole egg. All our pastries are made with all-butter pastry, using traditional slow, gentle and temperate French methods.
Doughs are given long rising times, allowing yeasts the necessary fermentation period. This long fermentation time results in delicious pastries, a service product par excellence, they are quick and easy to prepare, guaranteering freshness and flexibility. Items can be baked on demand, ideal for the hotel and catering industries.