Marias Platzl
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Platzl Hotels x Kustermann: Quality that connects

Since 1887, the Kustermann patisserie has been a beloved institution in Munich. After taking over the business in 2018, Katharina Stadler now leads the traditional café with a clear vision: to preserve its artisanal heritage while embracing a forward-looking perspective. We spoke with her about this vision, her passion for quality, and a special collaboration with the Josefa Bar. You can read the summary of our conversation here.

Ms. Kustermann, thank you very much for your time! What made you decide to take over a traditional patisserie with so much history?
I grew up in a family of restaurateurs on Lake Constance - my grandmother's regulars' table was my first workplace, so to speak - I did my homework there as a schoolchild and naturally got to know a lot about the daily business. So I have a gastronomic background and developed the dream of opening a café quite early on.

When I was given the opportunity to take over Café Kustermann in 2018, I immediately saw the potential. The fact that we managed to turn it into a real “Viertelwohnzimmer” in a relatively short space of time touches me deeply. What gives me the most pleasure every day is the chance to have created a place where everyone feels welcome, with really good craftsmanship and a love of hospitality.

Is it precisely this dedication that makes the decisive difference in the confectionery trade?
That and the strong focus on sustainability and social justice are what make the Kustermann patisserie stand out. We rely on the best, regional ingredients and do not use industrial pre-products. Every detail is important - be it tempering chocolate or balancing flavors. This is why two of our bestsellers - the Black Forest kirsch and the doughnut - are so popular, even though these products are not new in themselves. Customers simply taste the difference, and we are not only concerned with taste, but also with the responsibility we bear for the community and the environment. We pay attention to where our products come from and how they are produced.

We also want to conserve resources in other ways: From particularly energy-saving appliances to our cooperation with Too Good To Go to reduce waste. Our “Hey donation board” is also popular - guests can use it to donate a coffee or cake for other people.


You share the values I just mentioned with our Platzl establishments. How did the partnership between Kustermann and the Josefa Bar come about?
The cooperation with Josefa came about through personal contacts and proved to be a perfect synergy right from the start. It's true, we share the same basic values: uncompromising quality, authenticity and a deep connection with Munich. The Josefa Bar is such a stylish place with an open-minded, urban clientele - our handmade products fit perfectly into the concept. I see this collaboration as a wonderful opportunity to present our creations in a new, modern environment.

I am particularly proud that our Strawberry Cheesecake and Salted Caramel Cheesecake have been so well received there - these creations show how tradition and zeitgeist can come together harmoniously.

Your commitment to this cooperation is palpable. What does this partnership mean to you personally and how do you see the future?
This cooperation really means a lot to me - it's a matter close to my heart. The Josefa Bar embodies similar values to us: Quality, authenticity and a deep connection with Munich.

For the future, I would like to see a long-term exchange in which we inspire each other. Perhaps we will even create new products especially for the bar. The idea that our traditional baked goods can be enjoyed in this modern setting is a wonderful way for me to connect the past and the future.

Thank you very much, Ms. Stadler. We are sure that we have inspired readers who have not yet had the pleasure to try one of your delicacies at Josefa.