A heartfelt project by Irmgard Querfeld and the Viennese Landtmann's Original Konditorei.
A look back:
"I came across the topic of swallowing disorders by chance and was immediately moved. I hadn't realized that so many people—around 10% of the population—are affected by dysphagia," recalls Irmgard Querfeld. This moment triggered her commitment: She wanted to help and began to delve deeply into the topic of swallowing disorders.
From idea to implementation
Dysphagia, or difficulty swallowing, can have many causes. Depending on the severity, those affected have difficulty swallowing solid foods or liquids. Foods with varying textures are particularly problematic. What is commonplace for most of us—a piece of apple strudel or chicken with mashed potatoes—can, in the worst case, be life-threatening for people with dysphagia.
When the Landtmann pastry shop and its associated coffee houses were closed during the 2020 lockdown, Irmgard Querfeld brought this important topic to the family-run business. Together with her employees, she explored how to enable people with dysphagia to enjoy a cake. Discussions with doctors, speech therapists, dieticians, as well as those affected and their families, provided valuable insights.
“I met a lady who said how sad she was that she couldn’t eat cakes anymore,” says Irmgard Querfeld about the chance encounter that sparked the idea for Marvella .
The extra-fine cake – enjoyment for everyone
Irmgard Querfeld and her team had a clear vision: to create a cake that not only tastes delicious and looks beautiful, but is also safe for people with swallowing difficulties. The biggest challenge was to ensure the consistency of the individual layers—from the cake base to the mousse to the fruit coating—is velvety smooth and uniform, without compromising on taste or appearance.
"Our pastry chefs worked closely with nutrition experts to develop the perfect recipe. It was always a balancing act between taste, consistency, and appearance," recalls Irmgard Querfeld of Marvella 's intensive development phase.
But the team didn't let themselves be discouraged. The extra-fine cake—as it's affectionately called in the bakery—was a true passion project from the very beginning. The high quality awareness, the personal commitment of everyone involved, and the close collaboration with experts ultimately led to a more than successful result.
A piece of happiness for everyone
The initial feedback was overwhelming: people with dysphagia, their families, and professionals were enthusiastic. Experts confirmed that the consistency is excellent for those affected by dysphagia.
With Marvella , Landtmann's Original Konditorei has created a cake that allows people with and without swallowing difficulties to enjoy a shared moment of pleasure. "Everyone who has tried it finds it delicious. It's a special feeling to know that everyone – regardless of their limitations – can enjoy the same cake," says Irmgard Querfeld, delighted with the shared goal.
Even today, everyone involved is proud of the extra-fine cake from their bakery – and grateful for the valuable experience that this project has made possible.
"It's incredible how a small piece of cake can positively impact people's lives," says Irmgard Querfeld. "I hope we can reach even more people and that our cakes will help ensure that people with swallowing difficulties no longer feel excluded."
