Secrets To My Success: Patisserie Salzburg

Rye residents don’t have to travel very far to experience all that Europe can offer their palates; a quick excursion to 77 Purchase Street’s is all that is necessary.

Austrian-bred pastry chef and owner Monfred Hirz has been at that address for the past 15 years offering both Rye and its neighbors fantastic breads, desserts, fresh salads, sandwiches and coffees. The bakery continues to make incredible strides despite the economy. The cafe soon will open a second location in Scarsdale.

In the comfy, home-like atmosphere of the cafe, Hirz discussed the cost owners pay to be the boss and the trend of traditional European foods going global around the world.

How did you get your start?

"I was trained in Austria as a pastry chef. I went to New York 30 years ago for work. I worked in Armonk for a while at a Viennese cafe house. I decided to open up my own place in Armonk then we came here shortly after. Fifteen years later we are still here."

What kind of items do you have on your menu?
“I have almost everything you can imagine. We are an international market offering danish to pastries, pound cake to macaroons. We are very similar to a gourmet store. Everything is made here on the premises. I used good ingredients. My customers know good quality because they travel around the whole world.”

Do you have any favorite items?
“You know after seeing it everyday, I really don’t have a favorite. It’s kind of like asking me which child do I like the best. I don’t really eat to many sweets here unless I am changing a recipe or trying to improve it. I am a sushi person. I love sushi. But I wouldn’t sell it here because I am not trained in it. I only do what I am trained to do. We have Austrian desserts like apple strudel, sachertorte and more. But when you travel to Austria more and more of the food is becoming international combining flavors from all over the world.

What are secrets to your success as a business owner?
“The secret of the business is being on top of everything, working hard, having commitment, and also using good ingredients. I don’t take any shortcuts to anything. The freshest products are the best products. Many of my ingredients I use everyday are local and organic. I use the best chocolates that come from all over the world. I use real butter and heavy cream. People think its heavy, but I think if it’s used in moderation it’s ok.  When you have a good wine you enjoy it more, it’s the same thing. We have a commercial kitchen where we make everything fresh everyday.”

How has the economy affected your business?
“Everyone is affected from the economy right now. Even people that used to party and entertain or go out a lot do not anymore. People are watching their money and their spending habits because they have to pay mortgages in this very expensive area.”

Do you have any advice for anyone that might be thinking about opening a business in town?
“I wish them a lot of luck; I hope they have the stamina to stay in the business a couple of years before they start making money. When you first open a business you have to deal with your employees and many times you are the last to get paid. Being in a business and establishing it takes time. It doesn’t happen overnight it requires patience. After you have the funds to open the business that is only half of it. You need to know how to keep it going, how to run it, and there are a lot of other contributing factors too. Opening a business requires much sacrifice.”