Our company's history began in 1964 with a small bakery in Vienna, producing traditional baked goods. Christian Deiser, son of the company founder, followed in his father's footsteps and learned both the bakery and confectionery trades. At just 18 years old, he passed his master craftsman's examination – and to this day, he remains Austria's youngest master craftsman in this trade.

Christian Deiser took over the family business in 1989. By 1998, he had already led the bakery to an extraordinary distinction: We were one of the first 13 businesses in Austria to be certified as an organic business according to the Climate Alliance—a milestone that made us pioneers of sustainable baking.

In 2000, we expanded our production with a clear focus on specialty breads that meet the highest ecological and quality standards. Since then, we have paid particular attention to food intolerances and the use of natural sourdough and Austrian grains, which we carefully mill in-house.

Another dream became reality in 2016/2017: the construction of an energy-autonomous production hall that sets standards. Since August 2017, all production has taken place at the newly constructed site, and since fall 2018, we have been operating 100% energy-autonomously – a contribution to sustainability of which we are particularly proud.

A special highlight of our innovative strength is the canned bread range, which we reintroduced to the Austrian market after more than 20 years. Today, it comprises two product lines— "Deiser's Original" and "Ready-2-Survive" —with a total of seven products: five different types of bread and two irresistible cakes.

Behind this success stands a strong team: Christian Deiser and Stefanie Haslinger , who continue the bakery's tradition with passion and creativity - and prove day after day that sustainable craftsmanship and modern innovation harmonize perfectly.