Often copied, but never equal to the original – that’s true of Tichy’s ice-cold apricot dumplings and it should stay that way. Nevertheless, junior boss Xenia Tichy opened the door to the production areas of “Krone”.
The ice-cold apricot dumplings are the pride of the Tichy family. It was invented in 1967 by the founder of the famous ice cream parlor on Reumannplatz, Kurt Tichy Senior, who eventually patented his work.
“The ice-cold apricot dumplings are by far our bestseller,” says junior manager Xenia Tichy. 30,000 pieces are produced and sold in-house every week (!). How exactly must remain a secret. “The competition is of course very interested in it,” says Tichy.
Under strict confidentiality
That is why the production areas for the “Krone” are only opened on the condition that the machines are not photographed because someone could copy them. “The name iced apricot dumplings is protected, but other companies call their creation apricot ice cream dumplings or apricot dumpling ice cream.” But it’s the taste where the copy differs from the original – regardless of the name.
Ingredients are essential
“We only use real ingredients for our ice-cold apricot dumplings, from the eggs to the apricot pulp and the cream. And the crust consists entirely of roasted hazelnuts,” she explains.
And then we go to the production areas, which are well closed. A shortcut leads from the salon through a secret door. About ten employees are currently engaged in the production of ice-apricot dumplings, which takes place twice a week. After the ice cream mixture is made, it is poured into molds with the creamy apricot kernels and quickly frozen, then rolled and wrapped in the roasted hazelnut kernels.
Old things prove their worth
In addition to the ice-cold apricot dumplings, there are no fewer than 36 different types. “The bestsellers are the classics, especially hazelnut,” says Tichy. But other dumpling variations are also well received: from cottage cheese ice cream dumplings to snowballs and fruit ice cream cookies.
The secret of success
A total of 70 people work at the ice cream parlour. “We have a big team in the company, some of them worked here before I was born,” smiles the 28-year-old. But what is the secret of the ice cream parlor’s success? “I think it’s a good mix of quality, familiarity and the central location.”
By the way, Tichy’s favorite ice cream is strawberry, but: “I have to taste a lot of ice cream at work. That’s why I appreciate something spicy in the evening.”
Source: Krone
I am Wallace Jones, an experienced journalist. I specialize in writing for the world section of Today Times Live. With over a decade of experience, I have developed an eye for detail when it comes to reporting on local and global stories. My passion lies in uncovering the truth through my investigative skills and creating thought-provoking content that resonates with readers worldwide.
