Patisserie Salzburg patrons all know Franzi, the woman behind the counter that constantly replenishes the sweet and savory selections in the glass cases, knows each ingredient in every single confection, and makes a mean swirly, frothy latté.
By Janice Llanes Fabry
Patisserie Salzburg patrons all know Franzi, the woman behind the counter that constantly replenishes the sweet and savory selections in the glass cases, knows each ingredient in every single confection, and makes a mean swirly, frothy latté.
What customers may not know is that nine years ago, Franziska Bougner was living in Ziegra, a small village in Germany where she was born and raised. Having studied baking there, she logged on to the Internet and discovered that Patisserie Salzburg owner Manfred Hirz was hiring an intern. Without a word of English, the courageous young woman packed her bags, immigrated to this country leaving her parents and grandparents, and landed at the Austrian bakeshop in Rye.
“It was just me and three suitcases,” recalled Bougner. “It was tough at the beginning, but the bakery became home and has been ever since.”
She started out as a baker working the 6 a.m. morning shift, soaking up all there is to know about breadmaking and breakfast pastries, from Danishes to brioche, before graduating to cookies, cakes, and mousses. After about a year and a half, she moved to the front of the shop to work with customers as well.
“I know every little detail of this place,” said Bougner, who is now a manager. “I don’t think people realize how much effort and love our kitchen staff put into everything they make.”
Bougner’s specialty is French macaroons, which she says are as much fun to make as they are delicious to eat. “I also love Sarah Bernhardt cookies and passion fruit and raspberry mousse tart. My favorite soup is Thai chicken, and everything Manfred makes spur of the moment. The macaroni and cheese he makes for us is amazing!”
In addition to acquiring a wealth of baking knowledge during her internship, Bougner learned English, predominantly through conversation with her new friends at Patisserie, especially Bobbie Davidson, another familiar face behind the counter who was there for 11 years before recently relocating to Florida.
Bougner admits that her new life and job have provided her with more than she’d imagined. “I’ve found working with many different cultures so interesting. Everyone has a different attitude and viewpoint, which shines through,” she said. “I’ve met incredible people working here and will cherish them till the end of life.” She added, “I love the customers, too.”
Was Bougner ever homesick or daunted by life in a new country? “I stayed because of the people, especially Bobbie, and because there are so many possibilities here. You can work and become successful without being pigeon holed, like I was in Germany. Maybe I’ll go back to school and get a degree in business. People can’t do that there. Rye is home,” she said.
The enterprising young woman also found love here. A year and a half ago, she married Robert Bougner. Working six days a week, the couple doesn’t have much spare time, but when they’re not working they go hiking upstate. They also love to cook and entertain. The Bougners make four Thanksgiving dinners a year for friends and family.
Franziska Bougner has embraced the American spirit wholeheartedly, and Downtown Rye has embraced her.
