Wolfgang began his baking career in Austria at the age of fifteen and worked in several European countries as an apprentice chef. Eventually, he arrived in the U.S. where he joined the staff of the Hilton Hotel at the Watergate in Washington, D.C. There he created pastries for the White House and foreign embassies. He moved to Boston in the late 1970s where he developed the croissant business for Au Bon Pain and went on to found Edelweiss. As a renowned pastry chef in the Boston area, he was regularly commissioned to produce pastries for milestone celebrations, such as the 100th anniversary of the Boston Symphony Orchestra and Harvard University’s 350th anniversary. Wolfgang guides product activities in our Medford, Massachusetts plant.