Specialties
To bring you & your customer's quality bread & pastries, we use only natural and locally produced (where possible) ingredients.
We prepare our sourdough breads naturally without any additives; the way bread must be done. The Pan remolacha & Pan calabaza breads are made with fresh produce because we do not use canned or pre-cooked produce.We changed from margarine (hydrogenated fats) to all natural Mallorquine butter because margarine is extremely unhealthy & with butter the croissant (and everything else) tastes much better! We hand roll all our Croissants and Viennoiserie in our Bakery using the all-natural Mallorquine butter. We do not purchase and bake off frozen croissants.
We replaced vegetable cream with fresh & natural one. The cakes are now prepared with this cream. The cakes have a creamy and subtle mouth feel not to be achieved had we continued using vegetal cream.Some of our sweets like the muffins, cookies, & pound cakes are prepared with Spelt flour, known for its digestive benefits, and with whole brown sugar. Wherever possible we have reduced the net-weight of sugar all together.
We have almost completed our departure from convenience products. The gels & glaze are produced in-house and we whip our cake biscuits using only fresh eggs, flour, sugar, and Mallorquine butter.We will continue working on improving the quality of our products in order to always bring you & your customers the best natural bread and top quality pastries.
History
Established in 2016.
Thomas‘ bakeshop started in April 2016
Thomas‘ bakeshop boutique opened 2017
Meet the Business Owner: Thomas G.
... born in Upper Austria's Wels, I have done most of my growing up in Vienna.
Only by sheer accident did I fall into the trade of Pâtissier. After a short apprentice ship at a Viennese Bakery, I was accepted for apprentice ship, at "K.u.K. Hofzuckerbäcker Demel's Söhne", one of the oldest patisseries in Vienna. Learning the trade from the very basics, as the Emperor two Centuries ago would have expected from a "Pâtissier to the Royal and Imperial Court" (That is what the older Pâtissier still calls himself).
I soon took to travel the world. From patisseries in America, to hotels in the Far East, Africa and the Middle East, did I accumulate a wealth of experience, ranging from bakeries to first class restaurants in major hotels to banquets for Presidents, Sultans and Heads of States and other famous, infamous and not so famous people.
But the true excitement for me is in the "Viennese Café". Not just as an occupation, but as an institution in it own right.