authentic
austrian
gourmet
pastries

100%
ORGANIC

100%
HANDMADE

100%
AUTHENTIC

bread
de: Brot

FARMHOUSE BREAD

de: bauernbrot
traditional Austrian rye sourdough bread ripened for more than 48 hours to achieve its full-bodied taste
vegan

Artisan SOURDOUGH

de: sauerteigbrot
water, flour, salt, fermented natural fruit flavour and lots of time; a fully matured sourdough, highly flavorful
vegan

jour pastries
de: Feingebäck

kaiser ROLL

de: kaisersemmel
Austria's world-famous specialty - a crusty, "toasty" (de:resches), star-shaped wheat cookie with a malt-colored, shiny crust and soft buttery smell; invented by Viennese baker named Kayser around 1750
vegan option available

Poppies

de: mohnflesserl
traditional Upper-Austrian hand-woven deliciousness, dipped in plenty of blue poppy seeds
vegan option available

SaltY Stick

de: salzstangerl
from 1727 all bakers in Austria were allowed to produce "mouth pastries" ('semmel'), including salt sticks (only later called 'salzstangerl'); traditionally made from semmel-dough and shaped into sticks by hand and sprinkled with coarse grains of salt and caraway seeds
vegan option available

Viennoiseries"Things of Vienna" | De: aus Wien

Original Croissant

de: kipfel
the original Kipfel was likely a traditional Austrian monastic pastry from the year 1000; baked at Easter and modeled after goat horns; hand-rolled, a soft and buttery indulgence, perfect for breakfast

Butter Croissant

de: croissant
1838 Austrian Baker August Zang opened the first 'viennoise' in Paris, introducing Austria's 'Kipfel', French: 'Croissant' which later was adapted by the French by adding more butter in layers to the Croissant as you know it today; hand folded to +30 layers of buttery heaven, matured over 3 days

poppy stick

de: mohnstangerl
the sweet little brother of the Kipfel, hand-formed and dipped in plenty of blue poppy seeds

confectionery
de: Süssspeisen

poppy Strudel

de: mohnstrudel
today, strudels are considered the epitome of Viennese pastry cuisine and come in a variety of different fillings; the poppy strudel is a dessert consisting of light potato dough, overflowing with a poppy seed filling with sugar, butter, honey, vanilla and cinnamon; the poppy seed filling has its origin in the peasant cuisine of the Austrian Waldviertel region

Brioche Plait

de: brioche-zopf
pleasantly buttery and delicious sweet like honey, with rum soaked raisin; enough to share with family and friends; nothing tastes like brioche

Brioche Button

de: brioche-knopf
just the right size for one to enjoy our brioche

Linzer Tart

de: linzertorte
the recipe dates 1696, found in the Vienna City and State Library; the oldest known cake recipe in the world, named after our hometown, the capital of Upper-Austria: LINZ

younis-handmade™ is part of an Austrian based company founded in 2011. In response to the Covid19 pandemic, founder Younis began devoting his time to bringing Austrian gourmet pastries to the Bahamas and creating an authentic Austrian culinary experience from artisanal recipes, using only 100% organic ingredients, handmade and produced according to a holistic, economically and environmentally sustainable code.

contact@younishandmade.com


Follow us on social media if you enjoy making quality products and serving customers with a grateful attitude, so you won't miss our call to hire in early 2022.

Alexander I. Younis

entrepreneur

Younis is Austrian/Egyptian, born in Linz, Austria. He founded and managed companies internationally in finance, forestry management and real estate development and lived in Austria, Romania and Canada before emigrating to the Bahamas where he produced and managed its largest film production to date. since covid he turned to his passion for craftsmanship and Austrian gourmet cuisine to establish an Austrian gourmet bakery in The Bahamas.

"just be yourself and act"

Christopher Lang

bread-sommelier

Christopher Lang is a trained master baker, master pastry chef and certified bread sommelier; a certification only four people in all of Austria have. This worldwide exclusive, state-recognized training to become an "official ambassador for artisan bread" is only available in Germany. He worked a couple of years in Vienna as a product developer for a major Austrian bakery before becoming the bakery manager in one of Austria's most renowned artisan bakeries in Linz. In the industry, he is considered the Robin Hood of bakers; he stands up for those who keep the artisan trade alive and bake goods traditionally, organically and free of unessecary chemicals.

Christopher supports and co-develops younis-handmade™ with his years of experience, unique expertise and great passion for pure and good artisan bread.

connect and follow our journey on social media @younishandmade