Our roots

The story

Our company's story 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 baking and confectionery trades. He passed both master craftsman's examinations at the age of 18 – and remains the youngest master baker in Austria to this day.

Christian Deiser took over the family business in 1989. As early as 1998, he led the bakery to an extraordinary award: as one of the first 13 businesses in Austria, we were certified as an organic company according to the Climate Alliance – a milestone that made us pioneers of sustainable baking.

Quality and regionality

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. as well as Austrian grain , which we gently mill in our own facility.

Energy-autonomous production hall

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

Innovation: Canned bread

A particular highlight of our innovative strength is our range of canned breads, which we reintroduced to the Austrian market in 2019 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.

The team

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