About Us
„My mottos: Learning from the best & One never stops learning.“
Christina Krug
Christina Krug
Christina Krug is an entrepreneur and the founder of Schnabulerie. Originally coming from a background in cultural management, she quit her job after the birth of her son to start training as a pastry chef. One year after obtaining her master’s certification and founding her own business, Schnabulerie was already among the leading patisseries in the event industry. This was followed by celebrity weddings such as Lena Hoschek’s, the wedding of an Indian billionaire including a golden 2m cake, an exhibition of baroque luxury cakes at Palais Liechtenstein, and stage-filling cake installations for business events.
Christina Krug also serves as a jury member in competitions, works as a food stylist, and is a spokesperson for baking products. She is known and awarded for her beautiful and handcrafted designer cakes, combining traditional confectionery art with contemporary design. Following her mottos „One never stops learning“ and „Learning from the best,“ she continuously educates herself, such as learning from cake designers in the UK and Australia or at the prestigious pastry school „Le Cordon Bleu“ in Paris. As a perfectionist with an incredible attention to detail, she is at the forefront of the current transformation of the Austrian pastry scene, guiding both trained and late-career pastry chefs on their path to obtaining their master certification or starting their own business.
Schnabulerie
Founded by Christina Krug in 2013, Schnabulerie has quickly become the go-to destination for modern luxury wedding cakes and high-quality patisserie. The bakery of Schnabulerie has become a hidden gem in the Viennese suburbs and is already a staple in the local patisserie scene. The baking and decorating courses led by Christina Krug attract participants from all over Austria and Germany and are regularly fully booked.
Cakes and desserts in the Viennese and Parisian confectionery tradition.
Schnabulerie is dedicated to the delights of the Viennese and Parisian confectionery traditions. Among all the sweet cuisines of the world, Austrian pastry chefs and French patissiers pride themselves on being virtuosos. The „Viennese pastry cuisine“ in particular delights passionate sweet tooths with exquisite Esterhazy cakes, cream slices, or Malakow cakes time and time again. Where else can you find such refined, thoughtfully composed, and generationally transmitted cakes and desserts? Of course, in France. Those who were enchanted in Vienna will have their eyes widen in Paris at the sight of fruity tarts, fluffy cakes, and the most delightful chocolate mousse. And this is hardly surprising – Austria and France have maintained a lively cultural exchange for centuries, which is also reflected on the palate.
From Paris to Vienna: Cakes, pastries, and desserts conquer Europe.
In the 18th century, the splendor of Versailles shone across all of Europe. „French“ was simply chic. Those who were well-regarded spoke French, dressed in French fashion, or built their castles – depending on their wallet – in the French style. Many kitchen terms originate from this time: glazing, parfait, sorbet, and many more. In return, Austrian princesses came to France, who would go down in history as Queen Marie Antoinette and Queen Marie-Louise. After the topic of „bread and cake“ with Marie Antoinette had been put aside for a while by the French, Viennese entrepreneur August Zang ventured an innovative business idea under these circumstances: He founded the „Boulangerie Viennoise“ in Paris and introduced the Kipferl (croissant) to France, where it is now better known as „Viennoiserie“. (Incidentally, August Zang also founded the daily newspaper „Die Presse“, which still exists today.) And so the Austro-Frenchophilic stories of princesses, Kipferls, and other export hits are intertwined and lead up to Romy Schneider, who once said: „I feel like I was born in Vienna to live in Paris.“
A cake can only be as good as its ingredients.
This wisdom is our number one commandment. In all Schnabulerie products, only the finest quality ingredients are used: for all chocolate creams and pralines, only the finest Belgian chocolate is used, fillings are refined with award-winning spirits, and only pure butter, real milk, freshly grated nuts and poppy seeds, and sometimes even homemade jams made from local fruits are used in all baked goods. We exclusively use natural flavors and work entirely without artificial flavor enhancers or preservatives.
The best of the region and the season.
You will search in vain for tartlets with fresh strawberries in winter at our place. Fruit tastes best when harvested ripe – that’s why we focus on seasonality and look forward to the fruit varieties associated with each season in our area! We also strive to keep our ecological footprint as small as possible. Our ingredients come from the region and have not traveled long distances. We source our eggs from organic farms where the chickens are kept humanely and farming is done in harmony with nature.
