Jeff Oberweis, Co-Director
Origins
Pit and Monique Oberweis opened the very first Oberweis patisserie on the ground floor of their flat at 86A, Avenue de la Faïencerie, in Luxembourg. Pit developed recipes in a small pastry workshop upstairs, while Monique made deliveries on her Vespa. In 1970, they relocated to the prestigious Grand-Rue in Luxembourg City, expanding their sales area and adding a popular tearoom on the first floor.
Company Mission
As a family-run, artisanal business, Oberweis focuses on customer satisfaction and promoting craftsmanship in Luxembourg and beyond. Since joining the Relais Desserts International organization in 1981, Oberweis has aimed to uphold the standards of haute-pâtisserie worldwide. The brand is renowned for its sweet and savory creations that blend tradition with innovation.
Signature Products
We offer our customers a wide variety of products to delight both young and old gourmets. At Oberweis, everyone has their own favorite. If I had to name three signature products, I’d say the Bouchée à la Reine, served in our restaurants, the Tarte au Citron and the Tarte Délice Chocolat. However, we do not hesitate to refresh our range of sweet and savory creations as the seasons change, allowing our customers to discover our new offerings and to showcase quality, seasonal ingredients.”
Equipment ‘Must-Haves“
The true strength of our company comes not from the quantity of our equipment, but from the skills and expertise of our 350 employees. Over 60 years, we’ve delivered high-quality creations, and we take pride in having many long-term employees, which is an honor for us.
Production Tip
Anticipation is key to fulfilling customer needs. For major events (such as Easter, Mother’s Day, and Christmas), we create a retro-planning schedule to develop themes for our creations and packaging. Mastery of technical skills through repetition is essential for our chefs to refine their craft.
Future Goals
Our next goal is to bring the third generation into the family business. Initially, the company operated with few staff and focused solely on craft trades. Today, we have 350 employees and additional support services that are crucial for our growth, although they also add complexity to management. With the new generation, we aim to continue satisfying our customers while addressing future challenges, including climate change’s impact on raw materials and rising energy costs.”
For more info, visit www.oberweis.lu/en_US/cafe and www.instagram.com/oberweis_luxembourg/
(This article appeared in the Fall 2024 issue of Pastry Arts Magazine)
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