Geier

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Vulture. The Weinviertel bakery since 1902

Now in the 4th generation, for more than 120 years, Geier bread and pastries have been baked by hand with love for craftsmanship and according to traditional recipes. Every piece of bread and pastry is unique. This is REAL HANDWORK!

REAL REGIONAL! As a bakery in the Weinviertel, we also make a major contribution to sustainability in the procurement of raw materials. 80% of the raw materials are sourced within a radius of 50km.

REALLY NATURAL! Only nat(UR)salz without additives or anti-caking agents and revitalized water are used for the baked goods. Natural sourdough is matured daily with a lot of time.