In Scotland, porridge is still sometimes eaten in the evening or at lunchtime. And breakfast bowls are also a real hit on Instagram, as they are not only rich in nutrients but also a visual highlight. The bowls have also been an integral part of the menu at the Viennese company Juice Factory, which was founded in 2012, and have been landing – which is probably the best advertising is on founder Clemens Rieder’s breakfast table every morning.
It all started with a trip around the world: Clemens Rieder and his wife, who was working as a regional sales manager for a large company at the time, were looking for more meaning in life in 2009. “I was an analyst at a US company, we were both earning good money – but at some point we asked ourselves: is that really all there is to it?” says Rieder. During the year-long journey, the couple not only wrote “seven or eight” business plans, “we wanted to find out how we could combine our professional backgrounds with something that really fulfilled us,” recalls Rieder. One of these plans was the concept for a juice bar, inspired by cafés and ideas they had discovered in New Zealand, California and Bangkok.
The Juice Factory in Vienna has been around since 2012 and now has five branches as well as a “branch” in Palma de Mallorca. And since 2017, they have not only been serving juices, but also a variety of breakfast bowls. “The inspiration for our bowls came to us while traveling,” reports Clemens Rieder. “In the USA, Australia and Thailand, we saw how popular acai bowls and similar creations are. We wanted to bring this trend to Austria.”
The perfect bowl: a combination of taste and nutritional value
“What makes a breakfast bowl perfect is the combination of high-quality ingredients and their nutritional content,” explains the father of two. “Oatmeal is an ideal base – it has a low glycemic index, releases energy slowly and is rich in fiber.” Toppings such as fresh fruit, nuts, chia seeds and maple syrup provide flavor and an extra dose of vitamins. “We make sure that every bowl is nutritious and balanced.”
There are almost endless possibilities for variation: “We have just developed an acai pudding with acai topping – an idea we brought back from Dubai.” Customers can get creative with the toppings in particular, from fresh berries to crunchy granola.
Chia Pudding, …
Which milk goes in the breakfast bowl?
A common question during preparation is which milk can be used. “We rely on plant-based milks such as almond, oat or rice milk,” explains the expert. Because: “Not only are they easy to digest, they also taste ideal for bowls.”
Sustainability and seasonality for breakfast bowls
Seasonality also plays a role. “We try to use seasonal ingredients, even if some products such as bananas or blueberries are in demand all year round,” admits Rieder. “Everyone should decide for themselves what they want.”
Hands off ready mixes
Rieder also has practical tips for anyone who wants to make their breakfast bowl at home: “You can make a simple porridge with rolled oats, chia or linseed and warm almond milk. Add some fresh fruit and you have a healthy meal. It’s important to avoid ready-made mixes – they are real sugar guzzlers.”
The Acai Bowl: an Amazonian treasure
And which breakfast bowl is the chef’s favorite? Rieder raves about the Acai Bowl, which he eats every day. “Our acai bowl is the absolute top seller and my personal favorite. We use a high-quality acai pulp that comes directly from Brazil,” he explains. “The acai berry, which grows in the Amazon region, is a real nutrient bomb. We process it into a creamy base by blending it with frozen bananas and other ingredients.” The bowl is topped with fresh fruit, granola and maple syrup. “The consistency and taste are unique. I’ve tried many acai bowls – but ours is really something special!”
Clemens Rieder founded the “Juice Factory” with his wife in 2012, which now has locations in Vienna city center, at the airport and in Palma de Mallorca.
Photos: Marika Pezzei
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