Helga Heiss

Helga Heiss

Helga Heiss and her husband, Helmut Heiss, ran a restaurant in Vienna for 25 years before they moved to Fort Myers, where they opened the Austrian-German restaurant in 2008. Helga also makes her own seedless rye bread fresh daily and an apple strudel customers love. But when the restaurant is filled with 100 people in season, 60 to 70 orders are for schnitzel.
 

Michael Mikusch

Michael Mikusch

Dear Mr. Mikusch, when did you first realize you wanted to become a baker and pastry chef?
When I was six years old, I went to the village bakery on a school field trip and was intrigued by all the smells and all the different things the baker showed us. I saw all of the things you could do; all of the creativity involved in the process, and I knew that was what I wanted to do.

Michael Radeczki

Michael Radeczki

During his childhood years, he recognized his aptitude and love for baking while helping his mother make exceptional desserts. Some years later, he is the owner of Michael’s Cookies, an international company, which provides ready-to-bake frozen cookie dough to elite purveyors throughout the U.S. and abroad. For this issue of Austrian Information, we asked Mr. Radeczki a few questions about his work and life on the wonderful island of Hawaii.