Viennese Bakery

Classic Desserts from Vienna's Café Culture

Bernadette Wörndl

$45

Hardback

Forthcoming
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English

DK
24 February 2026

Cookery, food & drink; General cookery & recipes

More than 75 recipes for finest cakes, tortes, and slices from Old Vienna

Take a slice of traditional Viennese cafe culture home with you and discover 75 recipes for classic confectionery.

The coffee houses in early 20th-century Vienna were the second living room for artists, intellectuals, and dessert lovers of all kinds. This was a place to relax, discuss, and, above all, indulge! Amidst this sophisticated atmosphere, confectioner Therese Schulz pampered guests of the former Vienna Grand Hotel with her sweet craftsmanship - and meticulously documented her recipes. One hundred years later, family members rediscovered these records in the attic and entrusted them to the expert hands of recipe developer Bernadette W rndl, who brings these recipes to life on the page today.

The result is this unique baking book with over 75 divine confectionery recipes. From Viennese classics like Vanillekipferl (vanilla crescent cookies) and Sachertorte (rich chocolate cake) to nostalgic delicacies like marmalade Swiss rolls or a strawberry cream torte - this book will delight lovers of Austrian sweets and pastries. With a mix of atmospheric recipe pictures, excerpts from Therese's original recipe book, and nostalgic historic photography, The Viennese Bakery is a delicious, inspiring, and enticing culinary flight of fancy.

By: Bernadette Wörndl
Imprint: DK
Country of Publication: United Kingdom
Dimensions: Height: 252mm, Width: 192mm,
ISBN: 9780241801895
ISBN 10: 0241801893
Pages: 224
Publication Date: 24 February 2026
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Forthcoming

Bernadette W rndl is a cookbook author and food stylist from Vienna. She discovered food art at the Vienna Art School and subsequently gained experience in professional kitchens. She also worked for a time at Chez Panisse in San Francisco. When she's not creating wonderful delicacies for cookbooks or magazines, she works as a private chef, teaches sourdough bread workshops, and experiments with wild ferments in her studio.