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About Us
European Natural Pastry is the exclusive importer of all Kessko pastry ingredients/products to the USA. We also manufacture unique sugar-free/no sugar added cakes and pastries under the name of Bavarian Alps Konditorei.
Kessko pastry ingredients are one of the world best products to enhance and create cakes/pastries and desserts of the highest quality. We offer a diverse variety of product lines which range from our regular products to the sugar free/no sugar added, low fat and organic for the health conscious plus a complete line for ice cream makers and lovers.
Our sugar free/no sugar added line Diabella represents the needs of so many diabetics. These products are all made with fructose (natural fruit sugar), sorbitol or maltitol and therefore have no aftertaste as is so often found in comparable products. All of our products are free of Trans-Fats.
Bavarian Alps Konditorei manufactures cakes and pastries in our own pastry shop in Queens, New York. Our President and Executive Chef, Guenther Cussigh is very proud to create all these fine cakes and pastries to exacting standards.
Today, Bavarian Alps Konditorei serves an exclusive array of five star hotels and resorts, an impressive number of the world's international airlines and several cruise lines.
These clients demand both taste and presentation in everything they serve. Whether we deliver an elegant Chocolate Mousse Torte for the grand dining room in a Manahattan or Atlantic City Hotel; or a feather light Tiramisu Pastry to one of the world best cruise lines, attention to detail and perfection is the standard at Bavarian Alps Konditorei. Our Customers embraced the fine taste of our cakes and pastries and found it remarkable that such a high level of quality taste was evident in these products.
  
The Man behind this Venture
Guenther J. Cussigh
 was born and raised in Germany. After completing high school he accepted an apprenticeship in one of the finest hotels in Munich. With the successful completion of his Chef's apprenticeship, which included an intense training in the pastry department, Guenther moved to London. From there his career developed and evolved as a chef gaining all necessary experience and tools to become a skilled and successful culinarian. During his career, he has had the opportunity to work in Israel, South Africa & New Guinea, within multiple cultures while developing his culinary expertise.Most of his career was spent with one of the leading premium cruise lines in the world - Holland America Line. During his tenure, Holland America Line grew from 3 vessels to 13 vessels. Guenther served as Executive Chef on multiple Grand World Voyages, most of them on the Grand Old Dame the SS Rotterdam. This world cruise exposure with extreme guest demands raised the dimensions of quality needed to serve to guests and raised the standard of excellence to new heights with the continuous delivery of new and exciting concepts and menus. He expanded his role at Holland America Line from Sous-Chef to vessel Executive Chef to Corporate Executive Chef. His most recent position of Corporate Executive Chef included menu planning, developing product specifications and providing quality control parameters for all food products served on the cruise ships. Specifying and maintaining high quality ingredients and finished goods are the key to success. Guenther's talents have been recognized as Iron Chef for On Board Travel Magazine, member of the Chain des Rotisseur and as a member of the prestigious World Master Chefs Association. Guenther purchased European Natural Pastry in September 2006 in an effort to further use and evolve his unique culinary skills by developing and manufacturing exceptional products to meet the ever changing customer & dietary demands. Guenther demands all of his creations are baked and made to the utmost perfection with the finest ingredients. As he tests and presents his product lines he sees a reconfirmation in his company mission statement. |
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