Baltram - Fine Patisserie, Salzburg

Gerald Baltram is behind Baltram – Feine Patisserie. Growing up in the Weinviertel in Lower Austria, it was clear to him as a small child that he wanted to become a pastry chef.

After completing his apprenticeship in Vienna at the Kurkonditorei Oberlaa, Gerald worked in various restaurants, hotels and patisseries at home and abroad. Among other things, in Hangar-7 in Salzburg, SchlossSchauenstein by Andreas Caminada in Switzerland, Acherer.Patisserie.Blumen in South Tyrol, Café Central in Vienna and most recently as head pastry chef at Landhaus Bacher where he was also “Patissier of the Year” in 2019.

Baltram – Feine Patisserie opened in November 2020. The idea behind it is to revive the pastry craft and incorporate new techniques from patisserie. It is therefore a cross-section of modern and classic confectionery art in the same ambience. The patisserie is located in a historic house on Müllner Hügel in Salzburg. The bakery is located in a vaulted hall and is only separated from the sales area by a pane of glass.

High product quality, sustainability and regionality are no foreign words, which is how the collaboration with Da Salzburger and ultimately the sugar-coated coffee beans come about. Just like the “Blues” variety, the chocolate used is a home-made 2-blend.

Ingredients: 80% couverture 55% (cocoa beans, sugar, cocoa butter, whole milk powder, skimmed milk powder , whey , butter , sunflower lecithin, vanilla), 20% Da Salzburg coffee beans