We stand for a new tradition. For the art of tried and tested crafts, interpreted in a modern way. For French delights, made from the best, regional ingredients. But fine ingredients and a good recipe alone do not make unique pastries. That is why we rely on knowledge, long batter management, genuine handwork — and an extra dose of love. It is precisely this combination that creates the difference that you can taste. We remain curious and open to innovations and creative approaches. One thing remains unchanged: our deep commitment to quality and traditional bakeries. Every day from 5 o'clock, we fill our bakery with life and aromatic scents: This is where crispy baguettes, aromatic sourdough bread, tender croissants, juicy pain au chocolate and irresistible cinnamon rolls are made. Each creation is a piece of craftsmanship.

Good bread takes time. The bakers already knew this, who laid the foundation stone for the dough craft in our house back in the 17th century. For us, there is no way around sourdough bread — because that is the only way wheat is properly tolerated. With the time it takes to develop, not only does the taste appreciate it, but also the stomach. In addition to our popular, daily fresh grain and crusty baguettes, there are also special creations on certain days of the week: the aromatic rye erna on Wednesdays and the nutty walnut bread on Fridays. For guaranteed enjoyment, we recommend ordering in advance — we are happy to receive your wishes!

It is said that man does not live on bread alone. That's right — sometimes you need something sweet too. Our French patisserie, perfectly crafted and finely tuned, delights with a touch of extravagance. Classics such as tarte au citron and eclairs meet regional creations such as the Salzkammergut tart, the Gmunden-Brest or madeleines in mussel shape — refined with “Viennese flavor”. This homage to the Viennese Sachertorte combines apricot jam and chocolate icing to create an unforgettable treat. Our range of pâtisserie is not only a feast for the palate, but also a feast for the eyes. Sweet art that seduces.

Viennoiserie... what is that anyway? The word means “Viennese French pastry.” In fact, the method for particularly airy and fine-crusty pastries is based on the invention of an Austrian. In 1840, August Zang introduced the Vienna oven to France, which used high-pressure steam during baking. Et voilà — the birth of croissant, pain au chocolat and pain suisse! Thank you August — without these delicious Vienna series, La Sonett would only be half as sweet.