Round Viennese
The round version of the Viennese biscuit. Buttery shortcrust piped through a rosette nozzle into round shapes, baked to a soft crumbly finish, dipped or topped with choc.
The round version of the Viennese biscuit. Buttery shortcrust piped through a rosette nozzle into round shapes, baked to a soft crumbly finish, dipped or topped with chocolate. Same dough as the long Viennese, different shape.
- Vegetarian option
- Bakehouse sweet
- Baked for Melbourne Bakehouse customers in Port Melbourne.
- Available for takeaway
About Round Viennese
The round version of the Viennese biscuit. Buttery shortcrust piped through a rosette nozzle into round shapes, baked to a soft crumbly finish, dipped or topped with chocolate. Same dough as the long Viennese, different shape.
At Melbourne Bakehouse
Baked for Melbourne Bakehouse customers in Port Melbourne.
Availability can vary through the day; ordering ahead is recommended for larger quantities.
How to enjoy Round Viennese
Best enjoyed fresh. Ask our team for serving guidance if you are ordering ahead.
- Vegetarian option
- Bakehouse sweet
- Baked for Melbourne Bakehouse customers in Port Melbourne.
- Available for takeaway
| Dietary | |
|---|---|
| Allergen Info | Contains Dairy, Contains Eggs, Contains Gluten |
| Style | Biscuit |
| Serving format | Biscuit |
| Ingredients | Ask our team for current ingredients or packaging details. |
| Allergen summary | Contains gluten, Contains dairy |
| Cross-contact | Prepared in a kitchen that handles gluten, dairy, eggs, soy, tree nuts, peanuts and sesame. Packaged products may have their own label information. |
| Ordering note | Availability can vary through the day; ordering ahead is recommended for larger quantities. |
| Storage | Best enjoyed fresh. Keep refrigerated where appropriate. |
| Origin | Prepared or available at Melbourne Bakehouse, 210 Bay Street, Port Melbourne. |