Hot & Sweet invests in the future
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What began as a bakery in a converted apartment has, in just under three decades, grown into a successful production company with 65 employees. With the latest expansion, Christian Heiss is laying the foundation for further growth while simultaneously focusing on training, innovation, and the highest product quality.
Bakery, warehouse, offices, technology: everything is new at Heiss & Süß in Altlengbach. With an extension of more than 1,200 m², master confectioner Christian Heiss has made his company fit for the future.
“Our business was bursting at the seams,” reports Heiss. “The space problem was severe, and the working conditions for my employees were simply no longer acceptable.”
Employee satisfaction is particularly important to Christian Heiss . The positive working atmosphere is clearly evident during a tour of the factory. Around 65 employees at Heiss & Süß reliably produce handcrafted premium pastries of consistently high quality.
Prepared for the future
Christian Heiss found a niche with great growth potential more than 25 years ago with his frozen food concept for high-quality, handcrafted pastries. Business is booming. The database currently includes around 550 active customers, from small coffee shops to large corporations, and the number is rising.
The new facilities allow for even more efficient production processes, better inventory management, and more reliable customer service. The bakery itself has also expanded, adding modern work and hygiene areas. The large freezer warehouse offers space for approximately 400 pallets.
Steeply uphill since 1997
The company's history began back in 1938. Christian Heiss's grandparents ran the traditional Café Heiss in Neulengbach until 1970. Heiss & Süß was founded in this very same location in 1997.
Christian Heiss, a trained pastry chef, and his brother Günter Heiss , a trained hotel manager, decided to combine their expertise and build something of their own together. The bakery was set up in a converted apartment, and the restaurant was gradually renovated and revitalized.
Deliveries to the first restaurants and cafes began in the very first week. Initially, orders were delivered in the evenings using a VW Golf. It quickly became apparent that the handmade pastries were in demand not only in coffee shops, but far beyond.
A functioning deep-freeze concept has been devised.
“With the increasing number of customers, we were no longer able to produce and deliver on time. That's why we switched to developing pastries so that they also work optimally when frozen, which requires a lot of special know-how, especially with glazes and creams,” explains Christian Heiss.
The master confectioner spent several years perfecting his recipes and temperatures. This allowed restaurants to store the products more flexibly, operate more efficiently, and offer their guests consistently high-quality pastries at all times. Short-notice deliveries also became significantly easier.
The frozen food concept proved to be a crucial growth driver for the company. Between 2001 and 2006, the bakery in Neulengbach was expanded four times. At that time, the company already employed around 15 pastry chefs.
In 2007, a new, state-of-the-art production hall was built in Altlengbach, offering approximately 1,000 m² of production space, modern deep-freeze logistics, and more efficient processes. The central production and logistics site is located directly on the motorway, providing quick access to Vienna and the surrounding area, where the majority of customers are supplied. Even then, there was ample space available for further production expansion.
Günter Heiss still runs the confectionery shop in Neulengbach . The display case features the first-class pastries produced in Altlengbach.
More and more customers, more and more products
From 2010 onwards, Heiss & Süß experienced particularly strong growth in the B2B sector. The number of customers in the restaurant, hotel, catering, confectionery, and large-scale sectors steadily increased. Word quickly spread that the company produced first-class confectionery products.
Christian Heiss knows exactly what his customers need. His career path led him through traditional companies like Heiner and Steirereck, then to Eis-Tichy, Fercher, and finally Harrods in London before joining Do & Co International. He was also able to leverage his diverse professional experience to great effect in acquisition negotiations. Today, he is supported by three sales representatives.
Parallel to customer growth, the product range has also continuously evolved. In addition to classic pastries and cakes, modern dessert concepts, slices, and mini-desserts for professional use have been developed. Currently, 170 products are offered, with a further 70 pastries produced exclusively for customers.
And the number is constantly growing. Christian Heiss and his product developer, with whom he has been working for 19 years, currently have more than ten projects in the pipeline. They handle customer inquiries as well as developing their own ideas until they are ready for market.
The master confectioner is proud of the vegan product line. "We produce around 30 purely plant-based products," says Christian Heiss. "I think that with our expertise in vegan products, we are among the leading companies in Austria."
Working with the best
Heiss & Süß also offers its customers a comprehensive overall concept. "Following the motto 'Everything from a single source,' we offer products from select partners. We only do what we are absolute experts at and don't unnecessarily occupy workspace with products that others have already perfected," explains Christian Heiss.
For example, doughnuts are sourced from Ströck in Vienna, ice cream from Icezeit in Salzburg, bread, pastries and much more from Délifrance , and tiramisu from Martinucci in Italy.
Christian Heiss makes no compromises when it comes to raw materials either. For him, only the best on the market is good enough. And, of course, wherever possible, he buys regionally, for example, flour and eggs.
Keeping an ear to the customer
The factory outlet for private individuals in Altlengbach has become very well established. Overproduction, offcuts, and products with minor cosmetic flaws are not disposed of but resold at reasonable prices. This not only contributes to sustainability but also provides an opportunity for direct customer contact.
In a freezer right by the entrance, customers can browse and explore the selection of pastry crumbs. The refrigerated display case offers a fresh, rotating assortment of cakes and slices ready to eat. The owner often opens the door himself. Christian Heiss has installed a door opener in his office, which is located directly between the entrance area with the display cases and the production hall. This way, no customer has to wait long, and the master pastry chef has the opportunity to gather feedback and opinions on his products directly from consumers.
In the future, Christian Heiss also wants to strengthen the company's brand. As a purely B2B company, Heiss & Süß is currently known primarily regionally and within specialist circles. The Esterhazy torte is currently offered to private customers at Interspar stores. Expanding into this segment is certainly conceivable.
Optimize, automate, certify
Christian Heiss's primary focus is optimizing operational processes, and this has been the case long before the renovation. "Just a few years ago, I used to create the production plan for the following week on Sundays. Then I had the idea to have a team of students write a program for it," Heiss recalls. Since then, the software automatically generates daily lists that employees use to complete their tasks.
“We are also preparing our operations for IFS certification,” said Heiss. “So far, external audits by customers have been necessary; this will change with the expansion.”
Intensive efforts are also underway to acquire new customers, and a second shift is expected to be added soon. Currently, work is carried out Monday to Friday between 6:00 a.m. and 2:30 p.m.
The next generation is a matter close to my heart.
In addition to all his responsibilities within his own business, Christian Heiss is also actively involved in representing the interests of the confectioners' guild. Since 2024, he has been the Provincial Guild Master of the Lower Austrian confectioners . He is particularly committed to fostering young talent. He is intimately familiar with the lives of young people, not only through his two sons, but above all through the more than 80 apprentices who have been trained at Heiss & Süß to date.
Heiss & Süß's commitment to training has already earned them the Lower Austrian Trade and Industry Training Trophy twice. The company currently employs eight apprentices, with four more expected to join in the coming months. Christian Heiss, in his role as Provincial Guild Master, has already implemented one project: the Master Craftsman training program, which combines vocational training with the Austrian Matura (university entrance qualification), will begin in Lower Austria in autumn 2026. This program aims not only to strengthen the social standing of skilled trades but, above all, to provide young people with training that opens all doors, including university studies.
Christian Heiss would like to reinstate the national apprenticeship competition to promote the best apprentices from all over Austria. "I think the jump from the state competitions directly to the Austrian Skills competition is too big. There needs to be another level," Heiss is convinced. The concept is already finalized, but so far it hasn't found favor with his colleagues.
The near and the distant future
A formal opening ceremony for the renovated production facility has been postponed for the time being. It is planned to take place next year as part of a celebration marking the 30th anniversary.
As far as the distant future is concerned, there is currently no successor in sight. Although one of the sons has also taken up the pastry chef profession, he is not currently considering taking over the business. However, after several years of travel and experience, he will be joining the Heiss & Süß team in the fall.
Because wherever the future may lead: Production in Altlengbach is unique, the experience is valuable, and the possibilities are diverse.
Christian Heiss takes a pragmatic view of the succession question: "With the expansion, the company has reached the necessary size to be attractive to potential buyers." But all of this is still in the future, as the 54-year-old has big plans. We can look forward to them with interest.
Hot & Sweet GmbH
Tullner Straße 7
3033 Altlengbach
