“Dubai version”: Viennese queue up for pistachio krapfen

by time news

Vienna. A breeze of Dubai chocolate in Vienna! The long queues​ in front of Groissböck ‌Café & Bakery, one of ‍Vienna’s well-established bakeries, attract attention. Owner Rudolf Groissböck, who has been serving in this sector for⁢ 40 years, attributes the long queues to his new pistachio buns (Pistazien-Krapfen),‌ which became popular and very popular in a short⁢ time.

Groissböck recently announced in a post‍ on‍ Facebook that it has added a new one to its donuts (Krapfen), which it currently offers ⁤for⁤ sale with vanilla or apricot filling. The Viennese business joined the “Dubai Chocolate” wave, which is ‌always on the agenda, with its pistachio-filled buns. “Our pistachio buns were a great success – here’s the queue in front of our head office on Neilreichgasse! “Come to one of ⁢our branches and get ​your fresh pistachio buns,” he ​introduced. The newly ​popular pistachio version of the donuts is reminiscent of the ​popular‌ Dubai chocolate with​ its angel hair (thin strands of dough with sugar syrup) on top and peanut filling.

“The secret of the success of arguably the best donut in Vienna is very⁢ easy to explain: It is prepared‌ fresh in front of customers several times a day,” said ‌the chef who is the architect of this ‍new taste. “It goes without saying⁤ that only‌ the best‌ ingredients are used,” he says.

Groissböck’s buns attract attention

Whether classic, with jam, vanilla cream or pistachio, it’s easy to find something to suit every taste in Groissböck’s donut range. And it’s not just customers who are impressed‍ by the taste; Groissböck​ buns were voted ⁤“Best donut in town”. In February 2024, they were crowned ​“Krapfen Emperor” by the gourmet magazine Gault&Milau.

As of November 11, Groissböck’s donut bar ​will be serving customers on Meidlinger Hauptstraße throughout the ‌autumn and winter season.

Time.news Editor: Welcome ⁤to Time.news. Today, we have a ⁣special guest, Rudolf Groissböck, the owner of the ⁢popular Groissböck Café​ & Bakery in Vienna. Rudolf, thank you for ⁤joining us.

Rudolf Groissböck: Thank you for having me!

Time.news Editor: Your café has recently seen an influx of customers, with long queues forming outside your bakery. What do ⁢you believe is driving this⁤ newfound popularity?

Rudolf Groissböck: It’s truly exciting! I believe the recent hype ‌comes from our new pistachio buns, or Pistazien-Krapfen, which​ have become a sensation. People are always looking for something new, and we’ve worked hard to create a product that not only tastes amazing but is visually ‍appealing as well.

Time.news Editor: They‌ say that the way to a person’s heart is through their stomach.⁢ Can you share a little about what​ makes these pistachio buns so special?

Rudolf Groissböck: Absolutely! The ‌pistachio buns are made from a rich, fluffy dough and filled with a creamy ⁣pistachio paste. We’ve ⁤also topped them with a ‍light glaze ⁤and crushed pistachios for that perfect crunch. It’s⁤ all about balancing flavors and textures, which I think resonates with a lot of our customers.

Time.news Editor: It sounds⁤ delicious! In a city known for its⁣ rich culinary history, how do you stand out among the many ⁤bakeries in Vienna?

Rudolf Groissböck: That’s a⁤ great question. I think the⁣ key is to innovate while​ respecting traditional ‍recipes. Vienna has a ⁢deep-rooted culture of baking, and I have⁤ tried to incorporate that heritage into new creations. The pistachio buns are a perfect ⁢example of blending classic techniques with modern flavors.

Time.news Editor: Speaking of innovation, you mentioned that your customers have long queues waiting⁢ for your products. What has that experience been like for you and your team?

Rudolf Groissböck: It’s been both exhilarating and challenging! While it’s fantastic to see so many people excited about what we’re doing, we have had to adjust our workflow to ensure that we can meet demand without sacrificing quality. My team has been incredible, and we’re all committed to‍ making sure every customer leaves ‍happy.

Time.news Editor: It sounds like you have a great team supporting you. As⁣ someone who’s been in the bakery business for 40 years, what keeps you motivated to innovate and create new products?

Rudolf Groissböck: Passion! I genuinely love baking and experimenting with flavors. Every day brings a new opportunity for creativity. Plus, the joy on our customers’⁢ faces when they try something new is ⁤incredibly ⁢rewarding. It motivates ‍me to keep​ pushing the boundaries and finding new ways to delight our patrons.

Time.news Editor: That‍ dedication is inspiring. As you⁢ look to ‌the future, do you​ have any exciting plans for Groissböck‌ Café & Bakery?

Rudolf Groissböck: Yes, I’m always thinking ahead! We’re exploring the idea of collaborating with local suppliers to bring in even more unique ​ingredients and flavors. Additionally,⁤ we’re looking into expanding our menu while staying true to our Vienna roots. There’s always room for growth and new ideas.

Time.news Editor: That sounds⁣ wonderful! Thank you, Rudolf, for sharing your insights with us. Your passion for baking and commitment to quality shines through, and we wish you continued success with Groissböck Café & Bakery.

Rudolf Groissböck: Thank you! It was a pleasure to ‍talk about my work ​and share our journey.

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