Sweet Palace Denizen

The Fuschlsee region in the Flachgau district of Salzburg – nestled in the idyllic Salzkammergut – is known not only for its tranquil postcard landscapes, but also for a true culinary specialty: the Original Schloss Fuschl Torte. Specially created for the palace hotel by chef pâtissier Maximilian Kollienz more than 30 years ago, its recipe is a well-kept secret to this day.

A landmark with delicious insides
About three years ago, the famous flagship cake was given a unique new package. The sweet indulgence of fine hazelnut biscuit and Marc de Champagne can now be lifted directly from the palace itself.
How does it work? The cake is enthroned in a clever folding carton in the shape of the venerable palace tower, built during the 15^th century and emblematic of Schloss Fuschl.

Faithful reproduction
“With this packaging, we want to express the close connection of the palace with its cake speciality,” explains Daniel Allissat, Head of Purchasing at the Hotel. While searching for innovative packaging ideas, the hotel found a competent partner in MM Packaging in 2018. They owe the idea of encasing the famous chocolate cake in the tower to Klaus Gatterbauer, Key Account Manager Sales at MM Premium Vienna: “We took a tour of the palace at the time, and its striking tower immediately caught my eye. We then developed the packaging construction as faithfully to the original as possible using the blueprint”.

Rough as a palace wall
When it came to selecting the packaging materials, nothing was left to chance. “Each carton has a coated and an uncoated side, so it is smooth on the outside and rough on the inside. For the tower, we simply turned the reverse side into the top side to simulate the rough surface of the palace wall,” Gatterbauer reveals the clever idea that provides the unique tactile experience.

To protect the fine packaging from external influences like moisture, it was given an additional matt coating. The majestic crest adorning the roof is embossed in matt gold. Furthermore, low-migration inks were used to prevent colour from being transferred. “For delicate foods like the Schloss Fuschl Torte, this is particularly important. We are also dealing with a so-called secondary packaging, since the cake itself is packaged again for reasons of hygiene and longer shelf-life,” says Gatterbauer.