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Warming to a Rich Baking Tradition

December 07, 1998|BOOTH MOORE

The Old Vienna Strudel Co. isn't in Austria, but in Culver City, where Nick Teichtmann turns out 40 to 50 strudels a day. That's right, strudel--and nothing but--for the last 13 years.

The tasty pastries are made from hand-stretched dough, fresh apples, raisins, walnuts, cinnamon and butter, using a recipe brought from the Old Country.

Teichtmann emigrated from Austria in 1965. He learned to bake apple strudel from Wolfgang Leschanz, former production manager of Austria's Pastry Demels. The two owned a short-lived shop in Los Angeles, then Leschanz moved back to Vienna, leaving Teichtmann to his strudel devices.

Because the Strudel Co. is a one-man show, Teichtmann makes all deliveries. Neiman Marcus, Arnold Schwarzenegger's Schatzi's on Main and the Austrian Consulate are regular clients.

Now and again, a customer will suggest expanding the selection. But when you're already rolling in dough, why change?

Old Vienna Strudel Co., 108361 1/2 Washington Blvd., Culver City. (310) 280-0282.

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