Viennese
A Viennese biscuit. Buttery shortcrust piped through a star nozzle into long fingers, baked to a soft crumbly finish, dipped at one end in dark chocolate. The Austrian-tr.
A Viennese biscuit. Buttery shortcrust piped through a star nozzle into long fingers, baked to a soft crumbly finish, dipped at one end in dark chocolate. The Austrian-tradition biscuit that became a British-bakery staple via Mr Kipling and never really left.
- Vegetarian option
- Bakehouse sweet
- Baked for Melbourne Bakehouse customers in Port Melbourne.
- Available for takeaway
About Viennese
A Viennese biscuit. Buttery shortcrust piped through a star nozzle into long fingers, baked to a soft crumbly finish, dipped at one end in dark chocolate. The Austrian-tradition biscuit that became a British-bakery staple via Mr Kipling and never really left.
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 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. |