Embark on a sensory expedition to the heart of Krems, Austria as I converse with the master of sweets, Thomas Hagmann. Within the storied walls of Café-Konditorei Hagmann, a legacy unfolds, revealing the social fabric woven by Austrian coffee houses since 1836. Our discussion traverses the evolution of these cultural hubs, from their origins in trade and tradition to their role as modern-day bastions of community. We will tantalize your taste buds with tales of local confections and Austrian coffee culture.
As the scent of fresh coffee fills the air, we delve into the stark contrasts between the artistry of Hagmann's handmade chocolates and the impersonal touch of mass production. I will share the behind-the-scenes dedication involved in creating chocolates weekly to guarantee unparalleled freshness and flavor. Join us as we paint a picture of Krems' bustling life, where coffee houses stand as timeless venues for heartfelt conversations and the crossroads of local and visiting lives. Through this episode, immerse yourself in the authentic beat of Austrian living, savoring the rich blend of past and present through the lens of its most cherished coffee and chocolate traditions.
RESOURCES
Things to do (krems.info)
Café-Konditorei Hagmann
Learn more: Viking Cruises
Itinerary: Celebrate the Holidays on the Danube: Viking Vilhjalm’s Festive River Cruise Itinerary from Budapest to Passau with Enchanting Christmas Markets (globaljourneyswithjilldutton.com)
The foods along the Danube: Savoring the Danube on the Viking Vilhjalm: A Personal Culinary Odyssey from Budapest to Passau (globaljourneyswithjilldutton.com)
Previous podcasts from this trip:
- Sailing the Heart of Europe: Cultural Gems and Festive Spirit aboard the Viking Vilhjalm with Program Director, George Siderov
- Harmonizing the Holidays: Bratislava's Captivating Christmas Organ Concert Special
Want more? Follow Jill's travels, view itineraries, read travel articles, and listen to podcast episodes at Global Journeys with Jill Dutton.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:01):
Welcome to Global Journeys with Jill Dutton, the
podcast that transports you tocaptivating destinations around
the globe.
I'm your host, jill Dutton, apassionate traveler and seasoned
travel writer.
In each episode, we delve intothe heart of a destination with
a unique blend of storytelling.
Join me as we introduce you tofascinating individuals and
(00:24):
explore the enchanted placesthey call home.
To learn more about my writingand podcasting career, stay
tuned until the end of theepisode for more details.
Now let's embark on this globaljourney together, one person in
place at a time.
Today's episode takes us to theheart of Austria, to the
enchanting town of Krems, alongthe meandering Danube River.
(00:46):
I was on a Viking river cruisealong the Danube when I took a
tour of Krems.
It was a Sunday morning inKrems, austria, the church bells
rang as Elizabeth, the localtourism representative, and I
walked the cobblestone streetsof this ancient city, the
pedestrian area was nearly empty, as residents were at church
and other tourists from ourcrews were touring the Gottweig
(01:08):
Abbey.
Many businesses were closed,but Thomas Hagman, owner of Café
Conditoree Hagman, had openedhis store for me to sample a
cappuccino and his award-winningchocolates.
He sat down for a conversationabout Austrian coffee culture
and his sweet passion forcreating delicacies.
Austria is known for its richcultural heritage, stunning
(01:30):
landscapes and, of course, itsvibrant coffee culture.
The art of chocolate making iswoven into the fabric of
Austrian culinary traditions aswell, and our journey today will
unveil the sweet secrets behindthis delectable craft.
La Confesserie means sweet shop, and Hagman Confesserie was a
veritable feast of sweettraditions.
They have a long tradition ofcandy making, as this
(01:53):
family-owned confectionery andcafé opened in 1836.
They see themselves asguardians of old recipes and
traditions, but also as a modernconfesserie specializing in
pastries and cakes, chocolates,gingerbread, coffee and ice
cream specialties.
So whether you're a coffeeconnoisseur, a chocolate lover
(02:13):
or simply someone yearning for ataste of Austrian hospitality,
this episode is tailor-made foryou.
Join us as we unravel theintricacies of Austrian coffee
culture, delve into the world ofchocolate making and explore
the story behind Café ConditérieHagman.
Get ready for an immersivejourney through flavors, culture
(02:33):
and the passionatecraftsmanship that defines this
extraordinary café.
Without further ado, let'simmerse ourselves in the magic
that is Café Conditérie.
Speaker 3 (02:52):
The legend says that the first coffee house was
founded in Vienna after theAustrian-Turkish war.
The Turkish left the coffee inthe city and one guy founded the
first coffee house.
This was about 700 years ago.
This is just a legend.
The real story is that thefirst coffee houses in Vienna
(03:15):
are about 1820, 1840.
This period, this is the periodof Peter Meier and the period
of the emancipation of theemperor.
In the former days the emperorhad all rights and then the
people started to have their owninstitution.
(03:38):
For example, in the States theyhad an institution in 1970 or
1979.
This time the people had thechance to go to coffee houses or
to other restaurants.
(03:58):
Our coffee house was founded in1836.
We have over 187 years.
We are the first in this regionand we are approximately at the
same time as the Viennese.
This was a privilege in thesedays because Cremes was an old
(04:18):
city of trade.
We had the Danube and thecrossing to the Bohemian region
and to Italy.
We had the first mention of achocolate trader from the 70s
and 76s about this here inCremes.
This was really unusual forsuch a small city.
(04:40):
From this time we have thisconfectionery.
I don't know if it's a righttranslation.
Con d'etorei is the German word.
It means we are the specialistsfor all sweet dishes.
In the other countries it's notso usual to have the baker.
The baker also makes sweetdishes and pastries, but in
(05:03):
Austria, in the middle of Europe, we have two parts.
We have the baker for the breadand all the sweet dishes is the
con dito.
Translated to, zuckerbäckermeans the sugar baker.
This firm is from 1836.
There is a long tradition ofthe family.
We have just old books fromdifferent cakes and so on.
(05:26):
Usually we have the sweetdishes and so on.
On the first floor there is thebigger size.
We serve, of course, coffee,small dishes and so on.
In Austria, people come hereand have good conversations,
read newspapers and so on.
It's the Austrian way of life.
(05:47):
In Italy you go to therestaurant in the evening.
In Austria you go to the cond'etorei in the afternoon.
It depends on how you work.
Speaker 2 (06:03):
It also depends on the work days.
It's really part of Austrianlife.
Even young people are likelet's go for a coffee.
It's just something you do.
Speaker 3 (06:21):
The Graemser of the Wachau had some things to the
Austrian confectionery, forexample, you know the apricot
you will go to Mr.
Hellerschmidt, hellerschmidtproduces everything from apricot
and nearly the same is for us.
You have now here the WachauerKugel.
It's similar to the MozartKugel, but this one is better.
(06:42):
Of course, I can't explain theother reason, because this is
with Nugat and Marzipan andapricots.
The Mozart Kugel, for example,there is Nugat, marzipan and
Pistas.
Here in the Wachau we haveeverything with the apricot.
Yes, and when you taste it andyou taste the Mozart Kugel, if
(07:06):
you buy it, the Mozart Kugel ishard inside.
Mozart Kugel are industrialproducts but we make it by hand
for our own and if you see it,our feeling is soft because it's
fresh.
I made this one last week andthat's just one product, a
(07:26):
typical product from us.
Speaker 1 (07:27):
And do you sell just from the store or do you also
ship?
Speaker 3 (07:34):
We have some, some retailers, but very small, you
know.
So specialities, we are not inthe supermarket or something
like this, we have our own.
You know, we have marked marketsegment.
We're just for.
We have a small structure,family firm.
We have, of course, onlineinternet, that's of course, and
(07:57):
we have, for example, the SachaDorte is not a V&E specialty,
sacha Dorte is one of the mainingredients of a Sacha Dorte is
the chocolate and the apricotmarmalade, apricot jam and we
are here in the special areafrom the apricot jam.
So the Sacha Dorte is also avery important product for our
(08:18):
firm and we sell a lot of SachaDorte in Vienna.
We have customers in Vienna.
We deliver one time a week toVienna Sacha Dorte, bralines,
chocolate and so on, becauseVienna is so near and is of
course, a big city, so it'simportant for us to get the
distance to Vienna.
Speaker 2 (08:36):
Yes.
And yeah, we have a lot ofdifferent products.
Speaker 3 (08:40):
If you want, you can go to the other side of the
street to my production room.
I can show you something.
But usually it's not allowed togo with you know, groups and so
on in the production room.
That's the reason why westarted about 10 years ago with
groups.
Speaker 1 (08:57):
In the first floor.
Speaker 3 (08:58):
In the first floor we have a lot of space in the
first floor.
And there we make presentation.
Usually I make the presentation, you know we have other dress.
Speaker 2 (09:08):
It's another dress, like the traditional dress coat.
This is my dress.
Speaker 3 (09:13):
And then we have the.
We have an introduction inchocolate.
Usually I make it for 25 to 30is the limit.
Speaker 2 (09:26):
How many people 25 to 30 people.
Because there are just too manypeople and they can't like you
know.
Speaker 3 (09:35):
We have rotation If there are many people.
For example, we have bookingwith 100 people, so I have to
separate it in three parts.
Okay, and first of all, theygave a coffee or some tea or
something with a small cake, achocolate cake, but not a Sacher
dort.
It's a very nice.
(09:56):
It's a lighter version of theSacher cake so it's easy to eat.
It's a simple reason because Ilearned if the people come to a
chocolate tasting, they eat alot at the beginning and then
they have problems with the.
Okay, so we start always thesame.
We have coffee and a littlecake so the people can taste it.
(10:16):
Usually then they are big-assstarts.
Speaker 2 (10:20):
They are very euphoric after this, you know,
yeah, oh yeah, I love it.
Speaker 3 (10:24):
And then I start with the presentation.
That means I explain themwhat's chocolate, what's cacao,
what the ingredients.
Then we have some tastings,from dark chocolate to milk
chocolate, white chocolate.
Then we make some bralines.
I make some bralines in frontof them with caramel filling.
Then I make a lot of smallthings and give them to taste
(10:48):
and in the end of thepresentation we make a range of
our chocolates.
We have typical chocolate fromour region.
So we are not I told you, I'mnot industrial producers.
We have only things from here,and then I have two or three
samples for this chocolate.
So the people get a lot ofchocolate if they want.
So that's the reason why it'simportant they drink a coffee
(11:12):
and a cake.
But for starting, otherwise it'snot good for them.
So then after this the peoplehave the chance to go downstairs
and most of them buy something.
Specialities we have here areshop with some souvenirs and so
on, but no industrial souvenirs,always handmade.
Speaker 1 (11:33):
Do you also sell coffee beans so that people can
just curious?
Speaker 3 (11:38):
No, I made these coffee beans.
I have two different types ofcoffee.
I can show you I have aViennese coffee, because the
roasting of the Viennese coffeeis a little bit lighter, and the
black one is an Italianroasting, because it's more
harsh.
This is Italian, it's acappuccino With milk.
(11:59):
You need a little bit morearoma in this coffee and this is
not a typical product for usbecause we don't roast it for
ourselves.
I never heard that touristswant a coffee, but maybe in the
future.
I made small packages with ourname and so on.
I made this set, but we left it20 years ago and I said okay,
(12:20):
nobody wants it?
Speaker 1 (12:22):
I was just curious, because it's such good coffee.
Speaker 2 (12:25):
We do have one roast in Cremes actually Coffee campus
.
What was it again Coffee campus.
So, like coffee campus, likecampus of coffee, and they roast
and they also, for example,there are a few.
Of course, we have more coffeehouses.
This is the oldest one, mosttraditional one.
That's why I wanted to show you, and especially because it's
(12:48):
with the pastries and thechocolate tasting.
But there are also more.
The coffee campus makes, forexample, roasting especially for
this coffee house.
So, for example, there's theirown roasting for bol de fizka
and their own roasting for that.
So, yeah, they do that, and soit's kind of like you know the,
(13:13):
the thing that you have thatmaybe the other coffee houses
don't have, and yeah, and thecoffee campus is also like they
also have a small coffee shopwith it, but it's not like here
where everything is served andwhere I say it's traditional
coffee campus has more ofStarbucks, because you have to
(13:37):
go get it yourself, for example.
It's still it like people loveit because they have their own
rosary, but they're not thetypical coffee coffee house.
Speaker 3 (13:48):
This is we call it.
It's a surprise chocolatebecause I don't know what's
inside.
This are the edges of theregular chocolate, you know.
I don't know what, it is, justtaste it.
Speaker 2 (13:58):
This is with milk chocolate, and this is is it
butter like a no?
Speaker 1 (14:04):
no, no butter.
Speaker 3 (14:04):
Butter is not inside, it's just chocolate with.
Usually you have a liquid, youhave to.
Our filling is a soft filling.
It's it's the same like in thein the motos, at the vachauer
cooking, because this is anindicator for handmade product.
If you buy an industrialproduct it's usually hard
because they produce on stock.
We produce every week fresh,fresh, I can show you over there
(14:28):
, because we are a very smallstructured firm and so we
produce.
We start on Monday and onFriday everything has out of the
of the production room becausewe started Monday again, you
know, and we only makecustomized products.
So if you order, for example,you have own, own types of
chocolate, then we produce itfresh.
We don't produce on stock andyou should taste it because it's
(14:53):
very fresh.
You have a very good tasting andit's completely different to a
industrial chocolate from thesupermarket off of the gas
station or whatever the techit's so soft and but I mean, the
taste is also good.
Speaker 1 (15:07):
I think that's.
Oh, this one was that oneapricot, but this one's more
like a truffle or just justchocolate filling.
Speaker 3 (15:14):
Yeah, truffle is a is a name for.
We also have truffles for the,for the, for the.
Speaker 1 (15:19):
I just could think of the word for the filling.
Speaker 3 (15:21):
Yes, the truffle is a is a term of a profession and
the right, the right term isganache.
It's ganache, thank you.
Yes, and it's always acombination of liquid and
chocolate.
For example, the simplestganache is the 50, 50 percent.
(15:42):
We have 50 percent cream, notwhipped cream, and 50 percent
chocolate.
I explained this, everything inthis, in this presentation.
Oh, yes, yes, the cake I toldyou the first, it's a truffle
schnitte, that means it's a.
It's a cake with this ganache.
(16:04):
We say grain Parisienne, youcan whip it and then you have a
very light variety of achocolate cake and then on the
top you have the ganache as a.
I think it's the name of thegassour and I explain everything
in this presentation, and I'm,of course, a confectioner, so I
(16:25):
can explain to people a lot ofstories behind typical Austrian
specialities, and so it'susually it's every presentation
is different, of course, becauseI have an interaction with the
people and it's usually veryfunny, you know, but this one is
apricot, yes this is.
I think this is.
(16:46):
We have now Christmaschocolates, you know, and I
don't know what it is, becausethese are the edges of the and
they make the chocolate andthat's we call it surprise
chocolate because, but it tastesvery good and people love it if
you give it to them as agiveaway.
Yes, and usually we preparesachetot in the wooden box and
(17:10):
chocolate and the people arevery happy and they are very
happy.
And they are also very happybecause you told it, I think
because Kremse is a city withreal life.
So the tourists like, like theysee, oh, there are real people
they are cities in Europe.
This is like Disneyland.
You know, everything is madefor the tourists in Kremse.
Here, real people from ourguests and usually they ask
(17:32):
always, ah, where they who comefrom?
Ah, they are from China or fromthe states and so on.
Yeah, so that's real life here.
Speaker 2 (17:39):
There is no, no facade it's not like a museum,
like you know, you have a fewcities and, depending on when
you go there, it kind of likefeels like it just everything is
just there, but you can likefeel the spirit of the people.
You don't see the people, andthat's actually what I meant.
(18:01):
Like, even with the coffeehouse culture, we don't present
it to you because that's what wewant the tourists to do, but
it's actually like what we do,like even the young kids, like I
mean told you I lived in Texasand everybody was meeting at the
mall in Kremse.
You're going for coffee, likeeven if you don't drink coffee,
but he's still saying let's goto for a coffee.
And you're meeting at a coffeehouse, even if you might drink a
(18:23):
coke or something, but evenlike for the young people, it's
still the thing of like, okay,we're meeting there and then
from there we will see what wewill do.
So this is really what.
That's actually what I lovedabout Kremse when I moved here,
so that it's that it's not justbeing here a student, but like
people you know, talking withyou and and having the
(18:44):
interaction and showing youthings.
And yeah, it's, it's reallyit's, it's a, it's living
traditions here and and that'sactually pretty nice, that it's
not just we're going to do itbecause it's a tradition, but
it's really lived and that'sthat's pretty cool.
Speaker 3 (18:58):
Yeah, this is our, our meeting point and we had a
lot of I don't know the Englishword Stam Kunden.
People are coming every dayrepeat customers yeah, every day
a small coffee, and then informer days, when I was a child,
it was much more than now.
The people came because theyhad more time.
But now it's everything isstressing, they read the big
(19:20):
newspapers and sitting two hoursand read, and so very, very
nice surrounding a lot of peoplein Vienna, for example, cafe
Centrale or the, the, the, thepoets and so on, the, everybody
meets in the coffee housebecause there was the, the place
to have a conversation.
So that's the typical Austin of, let's say, the typical middle
(19:41):
European.
Speaker 2 (19:42):
And it's also like what I love about it like
everybody has his like typicalcoffee house where he goes to,
and usually the waiters do knowtheir customers.
So like, for example, like Ilive here and have right
opposite a coffee house and whenI go there, like I don't even
have to order, just like hidethe same, yes, and you know
(20:03):
you're just sitting down and youknow you know exactly what
you're getting.
Speaker 3 (20:07):
And so this is yeah, so where do you come from?
Speaker 1 (20:10):
Kansas City, kansas.
Speaker 3 (20:13):
I started in one state above, in Omaha.
Nebraska, omaha, nebraska, it'sjust an exchange program from
our University of Economics inVienna.
This is a partner university,so I was there.
Speaker 2 (20:26):
And my daughter, my daughter Francisca.
Speaker 3 (20:28):
Nice to meet you Hi.
My older daughter is now inOregon.
Speaker 1 (20:33):
There's an exchange here.
Oh, that's very pretty.
Speaker 3 (20:35):
She's one here in Woodward.
Speaker 1 (20:38):
Have you visited her there?
Speaker 3 (20:40):
No, we will go next year it rains a lot because it's
not allowed for us to visit herbecause she's there from a
rotary exchange program and butnext summer we want to go and
make a west coast trip and so on, because Nebraska's not real
pretty, but yes, but it was alsonice.
If the people are nice,everywhere is nice.
Speaker 1 (21:00):
Yes, yes, yeah, midwest, I mean very friendly
people.
I just went to Kansas andNebraska or Farmlands, oregon.
Speaker 3 (21:06):
You've got the coast and wineries and you know we had
a total trip from Chicago, NewYork, west coast.
As always, we tried to look ateverything in the states.
It was really a whole summer awhole semester.
It was really interesting.
But, the people we are here ingames, especially from the ships
(21:29):
and so on.
They are usually very friendly.
Yeah, that's there.
I always say they're much morefriendly than the Austrians
sometimes.
Speaker 2 (21:36):
It's the Austrian charm that we're just like.
It's another type of lifestyle.
Yes, it's just sometimes weseem grumpy.
We're not like that.
Speaker 1 (21:44):
That's why I don't know if you saw my post, but in
Vienna the tour guide, she saidthat they're voted.
Yeah, it's a livable city, butalso the grumpy.
Speaker 2 (21:54):
Yeah, the most grumpy city.
Yeah, yeah.
Speaker 3 (22:00):
Unfunny joke Because I learned in the states that the
people and the waiters and soon, they are very friendly.
You know, and it was, theservice in the states is, I
think, excellent.
And in Austria we say thewaiter, especially the coffee
house, not in our coffee house,we are a different type of
coffee house, but the classiccoffee house he must be creepy,
(22:22):
he must be unfriendly a littlebit to his guests.
But this is like a play, youknow.
Speaker 2 (22:27):
Good morning, morning , yes, and that's more a game.
Speaker 3 (22:32):
So that's different because it's another lifestyle,
but it's not so creepy, grumpy.
Speaker 2 (22:38):
Grumpy, grumpy, grumpy.
Speaker 3 (22:39):
It's not just a game.
Speaker 1 (22:41):
Yes, yes, welcome to Global Journeys with Jill Dutton
, the captivating travel podcastthat takes you on an
extraordinary adventure aroundthe world.
I'm your host, jill Dutton, andI am thrilled to be your guide
through the mesmerizing tapestryof cultures, landscapes and
experiences that await us.
(23:02):
Global Journeys with JillDutton is more than just a
travel podcast.
It's an exploration of humanityitself.
Through the power ofstorytelling, we illuminate the
lives of the remarkableindividuals we encounter along
the way, whether it's throughthe eyes of a fishing guide, a
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(23:24):
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Each person we meet adds a richlayer to the narrative of
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In this podcast, we embark on atransformative journey where
the focus goes beyond thetypical tourist attractions.
Instead, we dive deep into thehearts and souls of the places
we visit, uncovering the hiddengems and untold stories that
(23:45):
make each destination trulyunique.
Join me as we venture off thebeaten path, seeking
authenticity, connection and adeeper understanding of the
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Together, we'll unravel thetapestry of cultures, one story
at a time.
Although my writing careerbegan in the late 90s, when I
created and launched a wellnesspublication called Evolving
(24:08):
Magazine, since 2015 I've workedas a travel writer on a mission
to seek out the locallycelebrated foods, liquor, trends
, outdoor activities and storiesof those I meet along the way.
My work has been published inWine Enthusiast, A Far Woman's
World, first for Women, insider,road Trippers, modern Farmer,
(24:29):
Chilled Magazine and many moredigital and print publications.
I'm also the creator of GlobalPlates the People we Meet, the
Food they Eat A SyndicatedColumn.
Creating this podcast is thenext step in my journey of
sharing the stories of thepeople I've met along the way.
So pack your curiosity, leaveyour preconceived notions behind
(24:50):
and let's embark on globaljourneys with Jill Dutton, where
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As we travel on this excitingpodcasting journey together, I
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Share your own travel stories,insights and recommendations
(25:12):
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(25:33):
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Send your suggestions to me atJill at Global Journeys with
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(25:53):
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Until next time, may yourtravels be filled with endless
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adventures.
Safe travels, fellow explorers,and keep wandering.
Welcome to Global Journeys with Jill Dutton, the
podcast that transports you tocaptivating destinations around
the globe.
I'm your host, jill Dutton, apassionate traveler and seasoned
travel writer.
In each episode, we delve intothe heart of a destination with
a unique blend of storytelling.
Join me as we introduce you tofascinating individuals and
(00:24):
explore the enchanted placesthey call home.
To learn more about my writingand podcasting career, stay
tuned until the end of theepisode for more details.
Now let's embark on this globaljourney together, one person in
place at a time.
Today's episode takes us to theheart of Austria, to the
enchanting town of Krems, alongthe meandering Danube River.
(00:46):
I was on a Viking river cruisealong the Danube when I took a
tour of Krems.
It was a Sunday morning inKrems, austria, the church bells
rang as Elizabeth, the localtourism representative, and I
walked the cobblestone streetsof this ancient city, the
pedestrian area was nearly empty, as residents were at church
and other tourists from ourcrews were touring the Gottweig
(01:08):
Abbey.
Many businesses were closed,but Thomas Hagman, owner of Café
Conditoree Hagman, had openedhis store for me to sample a
cappuccino and his award-winningchocolates.
He sat down for a conversationabout Austrian coffee culture
and his sweet passion forcreating delicacies.
Austria is known for its richcultural heritage, stunning
(01:30):
landscapes and, of course, itsvibrant coffee culture.
The art of chocolate making iswoven into the fabric of
Austrian culinary traditions aswell, and our journey today will
unveil the sweet secrets behindthis delectable craft.
La Confesserie means sweet shop, and Hagman Confesserie was a
veritable feast of sweettraditions.
They have a long tradition ofcandy making, as this
(01:53):
family-owned confectionery andcafé opened in 1836.
They see themselves asguardians of old recipes and
traditions, but also as a modernconfesserie specializing in
pastries and cakes, chocolates,gingerbread, coffee and ice
cream specialties.
So whether you're a coffeeconnoisseur, a chocolate lover
(02:13):
or simply someone yearning for ataste of Austrian hospitality,
this episode is tailor-made foryou.
Join us as we unravel theintricacies of Austrian coffee
culture, delve into the world ofchocolate making and explore
the story behind Café ConditérieHagman.
Get ready for an immersivejourney through flavors, culture
(02:33):
and the passionatecraftsmanship that defines this
extraordinary café.
Without further ado, let'simmerse ourselves in the magic
that is Café Conditérie.
Speaker 3 (02:52):
The legend says that the first coffee house was
founded in Vienna after theAustrian-Turkish war.
The Turkish left the coffee inthe city and one guy founded the
first coffee house.
This was about 700 years ago.
This is just a legend.
The real story is that thefirst coffee houses in Vienna
(03:15):
are about 1820, 1840.
This period, this is the periodof Peter Meier and the period
of the emancipation of theemperor.
In the former days the emperorhad all rights and then the
people started to have their owninstitution.
(03:38):
For example, in the States theyhad an institution in 1970 or
1979.
This time the people had thechance to go to coffee houses or
to other restaurants.
(03:58):
Our coffee house was founded in1836.
We have over 187 years.
We are the first in this regionand we are approximately at the
same time as the Viennese.
This was a privilege in thesedays because Cremes was an old
(04:18):
city of trade.
We had the Danube and thecrossing to the Bohemian region
and to Italy.
We had the first mention of achocolate trader from the 70s
and 76s about this here inCremes.
This was really unusual forsuch a small city.
(04:40):
From this time we have thisconfectionery.
I don't know if it's a righttranslation.
Con d'etorei is the German word.
It means we are the specialistsfor all sweet dishes.
In the other countries it's notso usual to have the baker.
The baker also makes sweetdishes and pastries, but in
(05:03):
Austria, in the middle of Europe, we have two parts.
We have the baker for the breadand all the sweet dishes is the
con dito.
Translated to, zuckerbäckermeans the sugar baker.
This firm is from 1836.
There is a long tradition ofthe family.
We have just old books fromdifferent cakes and so on.
(05:26):
Usually we have the sweetdishes and so on.
On the first floor there is thebigger size.
We serve, of course, coffee,small dishes and so on.
In Austria, people come hereand have good conversations,
read newspapers and so on.
It's the Austrian way of life.
(05:47):
In Italy you go to therestaurant in the evening.
In Austria you go to the cond'etorei in the afternoon.
It depends on how you work.
Speaker 2 (06:03):
It also depends on the work days.
It's really part of Austrianlife.
Even young people are likelet's go for a coffee.
It's just something you do.
Speaker 3 (06:21):
The Graemser of the Wachau had some things to the
Austrian confectionery, forexample, you know the apricot
you will go to Mr.
Hellerschmidt, hellerschmidtproduces everything from apricot
and nearly the same is for us.
You have now here the WachauerKugel.
It's similar to the MozartKugel, but this one is better.
(06:42):
Of course, I can't explain theother reason, because this is
with Nugat and Marzipan andapricots.
The Mozart Kugel, for example,there is Nugat, marzipan and
Pistas.
Here in the Wachau we haveeverything with the apricot.
Yes, and when you taste it andyou taste the Mozart Kugel, if
(07:06):
you buy it, the Mozart Kugel ishard inside.
Mozart Kugel are industrialproducts but we make it by hand
for our own and if you see it,our feeling is soft because it's
fresh.
I made this one last week andthat's just one product, a
(07:26):
typical product from us.
Speaker 1 (07:27):
And do you sell just from the store or do you also
ship?
Speaker 3 (07:34):
We have some, some retailers, but very small, you
know.
So specialities, we are not inthe supermarket or something
like this, we have our own.
You know, we have marked marketsegment.
We're just for.
We have a small structure,family firm.
We have, of course, onlineinternet, that's of course, and
(07:57):
we have, for example, the SachaDorte is not a V&E specialty,
sacha Dorte is one of the mainingredients of a Sacha Dorte is
the chocolate and the apricotmarmalade, apricot jam and we
are here in the special areafrom the apricot jam.
So the Sacha Dorte is also avery important product for our
(08:18):
firm and we sell a lot of SachaDorte in Vienna.
We have customers in Vienna.
We deliver one time a week toVienna Sacha Dorte, bralines,
chocolate and so on, becauseVienna is so near and is of
course, a big city, so it'simportant for us to get the
distance to Vienna.
Speaker 2 (08:36):
Yes.
And yeah, we have a lot ofdifferent products.
Speaker 3 (08:40):
If you want, you can go to the other side of the
street to my production room.
I can show you something.
But usually it's not allowed togo with you know, groups and so
on in the production room.
That's the reason why westarted about 10 years ago with
groups.
Speaker 1 (08:57):
In the first floor.
Speaker 3 (08:58):
In the first floor we have a lot of space in the
first floor.
And there we make presentation.
Usually I make the presentation, you know we have other dress.
Speaker 2 (09:08):
It's another dress, like the traditional dress coat.
This is my dress.
Speaker 3 (09:13):
And then we have the.
We have an introduction inchocolate.
Usually I make it for 25 to 30is the limit.
Speaker 2 (09:26):
How many people 25 to 30 people.
Because there are just too manypeople and they can't like you
know.
Speaker 3 (09:35):
We have rotation If there are many people.
For example, we have bookingwith 100 people, so I have to
separate it in three parts.
Okay, and first of all, theygave a coffee or some tea or
something with a small cake, achocolate cake, but not a Sacher
dort.
It's a very nice.
(09:56):
It's a lighter version of theSacher cake so it's easy to eat.
It's a simple reason because Ilearned if the people come to a
chocolate tasting, they eat alot at the beginning and then
they have problems with the.
Okay, so we start always thesame.
We have coffee and a littlecake so the people can taste it.
(10:16):
Usually then they are big-assstarts.
Speaker 2 (10:20):
They are very euphoric after this, you know,
yeah, oh yeah, I love it.
Speaker 3 (10:24):
And then I start with the presentation.
That means I explain themwhat's chocolate, what's cacao,
what the ingredients.
Then we have some tastings,from dark chocolate to milk
chocolate, white chocolate.
Then we make some bralines.
I make some bralines in frontof them with caramel filling.
Then I make a lot of smallthings and give them to taste
(10:48):
and in the end of thepresentation we make a range of
our chocolates.
We have typical chocolate fromour region.
So we are not I told you, I'mnot industrial producers.
We have only things from here,and then I have two or three
samples for this chocolate.
So the people get a lot ofchocolate if they want.
So that's the reason why it'simportant they drink a coffee
(11:12):
and a cake.
But for starting, otherwise it'snot good for them.
So then after this the peoplehave the chance to go downstairs
and most of them buy something.
Specialities we have here areshop with some souvenirs and so
on, but no industrial souvenirs,always handmade.
Speaker 1 (11:33):
Do you also sell coffee beans so that people can
just curious?
Speaker 3 (11:38):
No, I made these coffee beans.
I have two different types ofcoffee.
I can show you I have aViennese coffee, because the
roasting of the Viennese coffeeis a little bit lighter, and the
black one is an Italianroasting, because it's more
harsh.
This is Italian, it's acappuccino With milk.
(11:59):
You need a little bit morearoma in this coffee and this is
not a typical product for usbecause we don't roast it for
ourselves.
I never heard that touristswant a coffee, but maybe in the
future.
I made small packages with ourname and so on.
I made this set, but we left it20 years ago and I said okay,
(12:20):
nobody wants it?
Speaker 1 (12:22):
I was just curious, because it's such good coffee.
Speaker 2 (12:25):
We do have one roast in Cremes actually Coffee campus
.
What was it again Coffee campus.
So, like coffee campus, likecampus of coffee, and they roast
and they also, for example,there are a few.
Of course, we have more coffeehouses.
This is the oldest one, mosttraditional one.
That's why I wanted to show you, and especially because it's
(12:48):
with the pastries and thechocolate tasting.
But there are also more.
The coffee campus makes, forexample, roasting especially for
this coffee house.
So, for example, there's theirown roasting for bol de fizka
and their own roasting for that.
So, yeah, they do that, and soit's kind of like you know the,
(13:13):
the thing that you have thatmaybe the other coffee houses
don't have, and yeah, and thecoffee campus is also like they
also have a small coffee shopwith it, but it's not like here
where everything is served andwhere I say it's traditional
coffee campus has more ofStarbucks, because you have to
(13:37):
go get it yourself, for example.
It's still it like people loveit because they have their own
rosary, but they're not thetypical coffee coffee house.
Speaker 3 (13:48):
This is we call it.
It's a surprise chocolatebecause I don't know what's
inside.
This are the edges of theregular chocolate, you know.
I don't know what, it is, justtaste it.
Speaker 2 (13:58):
This is with milk chocolate, and this is is it
butter like a no?
Speaker 1 (14:04):
no, no butter.
Speaker 3 (14:04):
Butter is not inside, it's just chocolate with.
Usually you have a liquid, youhave to.
Our filling is a soft filling.
It's it's the same like in thein the motos, at the vachauer
cooking, because this is anindicator for handmade product.
If you buy an industrialproduct it's usually hard
because they produce on stock.
We produce every week fresh,fresh, I can show you over there
(14:28):
, because we are a very smallstructured firm and so we
produce.
We start on Monday and onFriday everything has out of the
of the production room becausewe started Monday again, you
know, and we only makecustomized products.
So if you order, for example,you have own, own types of
chocolate, then we produce itfresh.
We don't produce on stock andyou should taste it because it's
(14:53):
very fresh.
You have a very good tasting andit's completely different to a
industrial chocolate from thesupermarket off of the gas
station or whatever the techit's so soft and but I mean, the
taste is also good.
Speaker 1 (15:07):
I think that's.
Oh, this one was that oneapricot, but this one's more
like a truffle or just justchocolate filling.
Speaker 3 (15:14):
Yeah, truffle is a is a name for.
We also have truffles for the,for the, for the.
Speaker 1 (15:19):
I just could think of the word for the filling.
Speaker 3 (15:21):
Yes, the truffle is a is a term of a profession and
the right, the right term isganache.
It's ganache, thank you.
Yes, and it's always acombination of liquid and
chocolate.
For example, the simplestganache is the 50, 50 percent.
(15:42):
We have 50 percent cream, notwhipped cream, and 50 percent
chocolate.
I explained this, everything inthis, in this presentation.
Oh, yes, yes, the cake I toldyou the first, it's a truffle
schnitte, that means it's a.
It's a cake with this ganache.
(16:04):
We say grain Parisienne, youcan whip it and then you have a
very light variety of achocolate cake and then on the
top you have the ganache as a.
I think it's the name of thegassour and I explain everything
in this presentation, and I'm,of course, a confectioner, so I
(16:25):
can explain to people a lot ofstories behind typical Austrian
specialities, and so it'susually it's every presentation
is different, of course, becauseI have an interaction with the
people and it's usually veryfunny, you know, but this one is
apricot, yes this is.
I think this is.
(16:46):
We have now Christmaschocolates, you know, and I
don't know what it is, becausethese are the edges of the and
they make the chocolate andthat's we call it surprise
chocolate because, but it tastesvery good and people love it if
you give it to them as agiveaway.
Yes, and usually we preparesachetot in the wooden box and
(17:10):
chocolate and the people arevery happy and they are very
happy.
And they are also very happybecause you told it, I think
because Kremse is a city withreal life.
So the tourists like, like theysee, oh, there are real people
they are cities in Europe.
This is like Disneyland.
You know, everything is madefor the tourists in Kremse.
Here, real people from ourguests and usually they ask
(17:32):
always, ah, where they who comefrom?
Ah, they are from China or fromthe states and so on.
Yeah, so that's real life here.
Speaker 2 (17:39):
There is no, no facade it's not like a museum,
like you know, you have a fewcities and, depending on when
you go there, it kind of likefeels like it just everything is
just there, but you can likefeel the spirit of the people.
You don't see the people, andthat's actually what I meant.
(18:01):
Like, even with the coffeehouse culture, we don't present
it to you because that's what wewant the tourists to do, but
it's actually like what we do,like even the young kids, like I
mean told you I lived in Texasand everybody was meeting at the
mall in Kremse.
You're going for coffee, likeeven if you don't drink coffee,
but he's still saying let's goto for a coffee.
And you're meeting at a coffeehouse, even if you might drink a
(18:23):
coke or something, but evenlike for the young people, it's
still the thing of like, okay,we're meeting there and then
from there we will see what wewill do.
So this is really what.
That's actually what I lovedabout Kremse when I moved here,
so that it's that it's not justbeing here a student, but like
people you know, talking withyou and and having the
(18:44):
interaction and showing youthings.
And yeah, it's, it's reallyit's, it's a, it's living
traditions here and and that'sactually pretty nice, that it's
not just we're going to do itbecause it's a tradition, but
it's really lived and that'sthat's pretty cool.
Speaker 3 (18:58):
Yeah, this is our, our meeting point and we had a
lot of I don't know the Englishword Stam Kunden.
People are coming every dayrepeat customers yeah, every day
a small coffee, and then informer days, when I was a child,
it was much more than now.
The people came because theyhad more time.
But now it's everything isstressing, they read the big
(19:20):
newspapers and sitting two hoursand read, and so very, very
nice surrounding a lot of peoplein Vienna, for example, cafe
Centrale or the, the, the, thepoets and so on, the, everybody
meets in the coffee housebecause there was the, the place
to have a conversation.
So that's the typical Austin of, let's say, the typical middle
(19:41):
European.
Speaker 2 (19:42):
And it's also like what I love about it like
everybody has his like typicalcoffee house where he goes to,
and usually the waiters do knowtheir customers.
So like, for example, like Ilive here and have right
opposite a coffee house and whenI go there, like I don't even
have to order, just like hidethe same, yes, and you know
(20:03):
you're just sitting down and youknow you know exactly what
you're getting.
Speaker 3 (20:07):
And so this is yeah, so where do you come from?
Speaker 1 (20:10):
Kansas City, kansas.
Speaker 3 (20:13):
I started in one state above, in Omaha.
Nebraska, omaha, nebraska, it'sjust an exchange program from
our University of Economics inVienna.
This is a partner university,so I was there.
Speaker 2 (20:26):
And my daughter, my daughter Francisca.
Speaker 3 (20:28):
Nice to meet you Hi.
My older daughter is now inOregon.
Speaker 1 (20:33):
There's an exchange here.
Oh, that's very pretty.
Speaker 3 (20:35):
She's one here in Woodward.
Speaker 1 (20:38):
Have you visited her there?
Speaker 3 (20:40):
No, we will go next year it rains a lot because it's
not allowed for us to visit herbecause she's there from a
rotary exchange program and butnext summer we want to go and
make a west coast trip and so on, because Nebraska's not real
pretty, but yes, but it was alsonice.
If the people are nice,everywhere is nice.
Speaker 1 (21:00):
Yes, yes, yeah, midwest, I mean very friendly
people.
I just went to Kansas andNebraska or Farmlands, oregon.
Speaker 3 (21:06):
You've got the coast and wineries and you know we had
a total trip from Chicago, NewYork, west coast.
As always, we tried to look ateverything in the states.
It was really a whole summer awhole semester.
It was really interesting.
But, the people we are here ingames, especially from the ships
(21:29):
and so on.
They are usually very friendly.
Yeah, that's there.
I always say they're much morefriendly than the Austrians
sometimes.
Speaker 2 (21:36):
It's the Austrian charm that we're just like.
It's another type of lifestyle.
Yes, it's just sometimes weseem grumpy.
We're not like that.
Speaker 1 (21:44):
That's why I don't know if you saw my post, but in
Vienna the tour guide, she saidthat they're voted.
Yeah, it's a livable city, butalso the grumpy.
Speaker 2 (21:54):
Yeah, the most grumpy city.
Yeah, yeah.
Speaker 3 (22:00):
Unfunny joke Because I learned in the states that the
people and the waiters and soon, they are very friendly.
You know, and it was, theservice in the states is, I
think, excellent.
And in Austria we say thewaiter, especially the coffee
house, not in our coffee house,we are a different type of
coffee house, but the classiccoffee house he must be creepy,
(22:22):
he must be unfriendly a littlebit to his guests.
But this is like a play, youknow.
Speaker 2 (22:27):
Good morning, morning , yes, and that's more a game.
Speaker 3 (22:32):
So that's different because it's another lifestyle,
but it's not so creepy, grumpy.
Speaker 2 (22:38):
Grumpy, grumpy, grumpy.
Speaker 3 (22:39):
It's not just a game.
Speaker 1 (22:41):
Yes, yes, welcome to Global Journeys with Jill Dutton
, the captivating travel podcastthat takes you on an
extraordinary adventure aroundthe world.
I'm your host, jill Dutton, andI am thrilled to be your guide
through the mesmerizing tapestryof cultures, landscapes and
experiences that await us.
(23:02):
Global Journeys with JillDutton is more than just a
travel podcast.
It's an exploration of humanityitself.
Through the power ofstorytelling, we illuminate the
lives of the remarkableindividuals we encounter along
the way, whether it's throughthe eyes of a fishing guide, a
distillery owner, a mixologist,a historian, chef, or even a
(23:24):
farmer.
Each person we meet adds a richlayer to the narrative of
culture and place.
In this podcast, we embark on atransformative journey where
the focus goes beyond thetypical tourist attractions.
Instead, we dive deep into thehearts and souls of the places
we visit, uncovering the hiddengems and untold stories that
(23:45):
make each destination trulyunique.
Join me as we venture off thebeaten path, seeking
authenticity, connection and adeeper understanding of the
world we inhabit.
Together, we'll unravel thetapestry of cultures, one story
at a time.
Although my writing careerbegan in the late 90s, when I
created and launched a wellnesspublication called Evolving
(24:08):
Magazine, since 2015 I've workedas a travel writer on a mission
to seek out the locallycelebrated foods, liquor, trends
, outdoor activities and storiesof those I meet along the way.
My work has been published inWine Enthusiast, A Far Woman's
World, first for Women, insider,road Trippers, modern Farmer,
(24:29):
Chilled Magazine and many moredigital and print publications.
I'm also the creator of GlobalPlates the People we Meet, the
Food they Eat A SyndicatedColumn.
Creating this podcast is thenext step in my journey of
sharing the stories of thepeople I've met along the way.
So pack your curiosity, leaveyour preconceived notions behind
(24:50):
and let's embark on globaljourneys with Jill Dutton, where
each episode promises toinspire, educate and awaken the
wanderlust within us all.
As we travel on this excitingpodcasting journey together, I
invite you, our incredibleaudience, to be a part of it.
Share your own travel stories,insights and recommendations
(25:12):
with us.
Whether you have a hidden gemin your hometown or a dream
destination that has capturedyour imagination, we want to
hear from you.
Your suggestions will helpshape the future episodes of
Global Journeys, with JillDutton guiding us towards
extraordinary locations andexperiences that deserve a
spotlight.
Remember, this podcast is notabout just the host or the
(25:33):
guests.
It's about the collectiveexploration and discovery that
unites us all as wanderers inthis vast world.
So reach out to us through ourwebsite, social media channels
or email and let your voice beheard.
Send your suggestions to me atJill at Global Journeys with
JillDuttoncom.
(25:53):
I can't wait to hear from you.
Until next time, may yourtravels be filled with endless
curiosity, open-heartedencounters and transformative
adventures.
Safe travels, fellow explorers,and keep wandering.
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