What makes Edelweiss Patisserie special are the many years of experience and deep expertise that we bring to the process of product development.

Founder and third-generation Austrian Master Pastry Chef Wolfgang Oeller leads a team of skilled bakers who work in specialized teams to ensure product consistency and quality. Our facilities are HAACP certified. Specialty lines, including GMO-free and all natural products, are also available.

Our extensive experience in the hospitality industry also gives us an advantage when it comes to product development. Knowing the latest trends in culinary fashion helps us turn leading-edge restaurant desserts into leading-edge retail products.

Wolfgang began his baking career in Austria at the age of fifteen and worked in several European countries as an apprentice chef. Eventually, he arrived in the U.S. where he joined the staff of the Hilton Hotel at the Watergate in Washington, D.C. There he created pastries for the White House and foreign embassies. He moved to Boston in the late 1970s where he developed the croissant business for Au Bon Pain and went on to found Edelweiss. As a renowned pastry chef in the Boston area, he was regularly commissioned to produce pastries for milestone celebrations, such as the 100th anniversary of the Boston Symphony Orchestra and Harvard University’s 350th anniversary. Wolfgang guides product activities in our Medford, Massachusetts plant.