The printed
menu.

Two rounds of almond shortbread sandwiched with house-made strawberry jam in a star-shaped window. Linzer Augen ("Linzer eyes") descend from the Linzer torte, written down in a 1653 Upper Austrian manuscript, the oldest cake known by name anywhere in the world.

The same Linzer Augen shortbread sandwich with Austrian apricot jam (Marillenmarmelade) in the centre. Buttery, lightly almond, dusted in powdered sugar.

Little Viennese coconut kisses. Kokosbusserl literally means coconut + little kiss in Viennese German. A chewy mound of unsweetened coconut and egg-white meringue, baked with a golden top. Naturally gluten-free.

Tender folded shortbread filled with cinnamon-spiced apple. The one recipe on the table that is not Austrian: Hasret learned this at her Turkish grandmother's kitchen, and it has earned a permanent place next to the Linzer Augen.

Whole rolled oats and dark chocolate chips, baked until the edges crisp and the middle stays soft. Rich, chewy, and grown-up.

The same oat base with dried cranberries for a tart, sharper bite. A market-table favourite for coffee on the walk home.

The Viennese chocolate cake invented in 1832 by Franz Sacher, a sixteen-year-old apprentice at the court of Prince Metternich. Dark chocolate sponge, a thin seam of apricot jam, mirror-glaze finish.

The swirled marble bundt of Habsburg-era home kitchens. Vanilla and chocolate batters folded together by hand for the classic light-and-dark spiral, baked until the outside crackles and the inside stays tender.