Delicious sweets

Where the Easter bunny has his workshop

The bunnies are already waiting to be hidden.(Bild: Reinhard Holl)

Altmann & Kühne puts Liliput confectionery and handmade chocolate eggs in the nest - each praline is unique. Two new bosses in their 30s are leading the almost 100-year-old Viennese confectionery manufactory into the future.

The scent of freshly roasted hazelnuts and hot chocolate wafts out of the front door. The olfactory trail leads to a discreet business premises on the ground floor of an old building in Vienna's Leopoldstadt district - chocolate heaven: this is where pastry chef and master confectioner Reinhard Pauser (53) and confectioner Petra Karpf (50) produce Easter sweets for the traditional Altmann & Kühne manufactory: marzipan with raspberry filling. And the famous Liliput confectionery: thumbnail-sized chocolates in miniature format.