Öfferl
Apricot Krapfen (Marillenfaschingskrapfen)
Sacher Torte Muffin (Bio SacherTorte)
Walnut Croissant (Walnusscroissant)
Prune Jam Powidlbuchtl (Bomische Powidlbuchtl)
Apple Strudel (Apfelstrudel)
Promising to “secure an average of two square meters of biodynamic soil for the next generation” with every Loaf of Bread Öfferl Dampfbäckerei undoubtedly has a vision, their commitment to local Farmers spelled out in literature and embodied by the use of only biodynamic Grain in every item.
Described as a “community whose common denominator is respect for nature,” the Coffee, Milk and Jam sold on-site all responsibly sourced from Organic farms, guests entering any of Öfferl’s locations will quickly be greeted by the smell of Yeast followed by friendly and knowledgeable service.
Infrequently in the market for Bread when traveling, though Öfferl’s loaves do appear impressive, it was instead five Pastries that were taken elsewhere to enjoy, a Doughnut piped with stewed Apricots springy and light while the Walnusscroissant is a twice-baked beauty with lightly sugared Cream doing little to compromise skilled lamination.
Blending classics with modernity, Powidlbuchtl akin to a Parker House Roll stuffed with stewed Prunes, Öfferl throws its name into the mix for Vienna’s best Apfelstrudel thanks to myriad textures and natural sweetness while the Bio Sacher Torte reminisces of Souffle at the base of a Chocolate and Apricot Muffin.
www.oefferl.bio