The vending machine in a niche of the Gersthof market will remain. This means that the residents of the neighborhood can continue to stock up on food there on Sundays or at late hours. Otherwise, however, everything is different at this corner of the market.
The sliding door of the former Bauer butcher shop, the inventor of the food vending machine, is covered with opaque film. Workmen go in and out, suppliers put down boxes. “The sign at the entrance reads “Diglas am Markt – Coming soon.
This “soon” is already in a few days: on March 8, Markus and Elisabeth Schneider-Diglas will open a delicatessen with an attached roastery in the store.
The dynasty of innkeepers is thus venturing into uncharted territory: The family members run a total of seven cafés and restaurants in Vienna and brew beer. But they have not yet tried their hand at retailing.
The reason to change this was the retirement of butcher Josef Bauer. He closed his traditional store in November and handed it over to the Schneider-Diglas couple.
Since then, a lot of rebuilding has been done: “Except for the walls, we’ve redone everything,” says Markus Schneider-Diglas during the KURIER local inspection.
Sandwiches and raw
At present, we can only guess what the store will ultimately look like. Its centerpiece, the large counter, is still empty.
It will only be filled with fresh produce when it opens. On the left, pastries from the family’s own bakery and sourdough baguettes with toppings. In the middle with ham (serrano, prosciutto) and cheese (such as truffle brie). And on the right with raw meat and meat loaf.
The meat products are mostly purchased from producers that were already trusted by Butcher Bauer. In addition, there are some new ones: for example, the Waldviertel company Schober or the butcher Höllerschmid from the Kamptal. In addition, there are eggs, milk, bread and durable goods.
Some of the latter have already been put on the shelves along the walls: bottles of ketchup from Donaustadt (from “Blün”), metal boxes with spices from Graz (from “Van den Berg”) and miso paste from Wolkersdorf (from “Genusskoarl”).
You can tell: organic and local is important here. “That’s what people want. Corona has promoted that,” says Elisabeth Schneider-Diglas.
From freizeit.at from 03/04/2022, by Stefanie Rachbauer
