After 21 years we are excited to share the news that we will be returning to the SIAL food show in Paris (the Sial is the second largest show in the world). Believe it or not this was the first show Mark and I ever did after we officially started our partnership - Fischer & Wieser Specialty Foods, Inc. Hopefully the gray I have added to my head since our first visit will help in selling into these markets!
I feel it is a good time to try the European markets, which have great challenges, but a great "up side" if we are successful. We've done well in the U.S. markets, so we feel we'll have success in the European marketplace as well.
We leave on the 16th of October. We look forward to the trip and feel fortunate to be attending. For anyone who is interested, we'll be in booth #4L130. We hope to see many old friends there, and make a few new ones at the same time!
Fischer & Wieser's Das Peach Haus on Journalists' Tour
Sep 12, 2008 at 12:00 AM
Thursday, September 18, 2008 was an exciting day for Mark Wieser at Fischer & Wieser's Das Peach Haus. A press tour consisting of 13 journalists from all across the U.S., with Fredericksburg and Gillespie County as its focus, was co-sponsored by Fredericksburg Convention and Visitor Bureau, and Geiger and Associates. "The overall purpose of the tour is to expose journalists to various attractions and accommodations, dining and lodging, historic and unique visitor opportunities, in order to generate future articles," stated Ernie Loeffler, Director of Fredericksburg Convention and Visitor Bureau. Loeffler adds that "Previous trips have generated over $1 million worth of publicity for Fredericksburg and the surrounding areas."
Mark Wieser addresses travel writers at Fischer & Wieser's Das Peach Haus
The stop at Fischer & Wieser's Das Peach Haus allowed the group to absorb the ambience at the historic retail outlet. Mark Wieser, founder of Fischer & Wieser, gave a brief history of the company and retail outlet, then offered samples to the journalists. They took plenty of pictures both inside and out, of the unique, rustic interior, beautifully landscaped grounds, and the lake surrounded by tall pines planted in the 1940's by Mark's father. As they tasted the sauces, jams and jellies, a freelance writer from Atlanta, Heather J. Paper commented, "I have jelly.com bookmarked on my computer because I order so many of your products for myself. I use your Original Roasted Raspberry Chipotle for pork tenderloin and bacon!"
Heather Paper, Freelance Writer, samples The Original Roasted Raspberry Chipotle Sauce
Journalists attended a cooking class the previous day and were delighted with chef Carol Seminara and Joe Houde, who presented a Tex-Mex Brunch, complete with Carol's own Gazpacho, featuring Fischer & Wieser Gourmet Das Peach Haus Peach Salsa, Huevos Ranchero, and Mexican Chocolate Crepes. "We were thrilled to have such an enthusiastic group who took lots of pictures and asked lots of questions," Carol said. "We always try to have fun with our cooking classes, and we certainly did with this one!" Fredericksburg Culinary Arts presents classes regularly at Fischer & Wieser's Das Peach Haus.
"It was an honor to have Fischer & Wieser's Das Peach Haus included on this tour," Mark commented as the writers departed. "Hopefully, we'll see groups like this often, since we have so much to offer in Fredericksburg and the surrounding areas, and at Fischer & Wieser's Das Peach Haus---it's always our pleasure to host visitors!"
A front porch farewell, as Mark invites the writers to return anytime...
The Fiery Food Challenge, a competition sponsored by Chile Pepper magazine, pits products against one another in more than 80 categories. Professional judges evaluate hundreds of sauces, salsas and other spicy treats and award first, second and third prizes in each category. Awards are proudly displayed at ZestFest, a spicy food event held the same week as the Fiery Food Challenge, at the Will Rogers Center in Fort Worth.
“We are thrilled to win these awards once again ,” said Case D. Fischer, CEO and President “It’s a testament to our brand that our products continue to win again and again competing against national and international companies in blind taste tests such as this.”
For more information on the Fiery Food Challenge and ZestFest, visit www.chilepepper.com or contact Editor in Chief Gretchen Van Esselstyn at or 212-262-2247x325.
At Fischer & Wieser’s recent quarterly communications meeting, the highlight was the presentation of an award to Nora Fiedler for 21 years of dedicated service as sales associate at Fischer & Wieser’s das Peach Haus. Mark Wieser, Company Founder, and Deanna Fischer, Chief Marketing Officer, presented Nora with a beautiful pewter serving tray engraved with her name and the year she was hired, 1987, in appreciation for her loyalty and service. Mark commented that Nora has been “dependable, honest, friendly---always has a smile on her face, and always goes the extra mile for customers at Fischer & Wieser’s das Peach Haus. The only thing she’s asked in return is to have her day off on Fridays, because that’s the day she gets her hair done.”
Nora Fiedler (center) receives recognition for 21 years of service at Fischer & Wieser's das Peach Haus
Nora, a life-long resident of Fredericksburg, began her working career as a “carhop” in 1945 at the Sunnyside Hut, (a drive-in similar to Sonic), formerly located across from where Security State Bank is now. Commenting on that job, Nora admits, her height could be a slight problem. "My most memorable moment about being a carhop was when an 18-wheeler drove in and my boss wanted to know if I needed a box to stand on to take his order." Her height wasn't an issue at her next job at the Central Drugstore which was located directly across the street from Dooley’s. She married in 1956. When her children started arriving a few years later, she remained at home with the 4 of them, until her youngest was school age. She then got a job working at Keller’s Studio, and held that position for 12 years. Following that, Nora worked at Head Over Heels, which brings us to 1987, when she secured a sales position at Fischer & Wieser’s das Peach Haus.
“It seems like just yesterday, the day Mark hired me,” Nora noted. “I enjoy coming to work every day, get along well with all the other employees, and have a lot of pride in the products we sell here that remind people of the jams and jellies their grandmothers used to make.” Nora also adds that people from all over the world come into the store, sometimes it’s their second or third trip to Fredericksburg, “and they actually remember me! That’s one of my favorite parts of this job, besides the pats on the back from Mark and Case that help make working here so worthwhile.”
Fischer & Wieser’s das Peach Haus is located on Highway 87 South. To find out more about the products sold there, go to www.jelly.com.
Carrying on the tradition begun back when I was just a youngster, I continue making jams, jellies, and preserves the old-fashioned way, from my mother, Estella's recipes, and from some of my own. I pick the fruits from our farm when they're ripe---those available in small supply such as Mustang Grapes, agarita berries, and prickly pear cactus and make them in small batches, the old-fashioned way, with sugar, pectin, and lemon juice.
Mark preparing the Signature label
Over the summer, I have made red cherry, apple, red plum, blackberry, green grape, agarita, and prickly pear. It's a painstaking process, but one I enjoy---just the smell of the fruit cooking in the syrup---brings back memories of when we first started making jams and jellies for the roadside peach stand. This is how I remember it:
From my mother I learned how to harvest fruit
I had to qualify and prove to her that I could pick a ripe peach
She insisted that only ripe peaches were to be picked
To this day I can sense a ripe peach simply by its feel
We began at dawn by putting on two long-sleeved shirts,
Buttoned at the top, and a hat for protection against the morning sun.
If you have ever picked peaches
You may know how much one can itch from the fuzz
First we carried the empty baskets into the field
When finished we carried them out of the orchard
A bushel between the two of us and a bucket in each hand
We put them in the shade of the huge Hackberry trees
In the back yard for grading and sorting!
When I was old enough to drive the tractor I
hooked it to an old trailer made from an old Model T
It had four flat tires, but I didn’t care
I was looking for an easier way to haul peaches from the orchard!
Those days during the drought of the '50's may have been hard, but they were a learning experience that has stood me well over time, and I wouldn't trade them for anything.
So today, I still like to make my own "Signature" brand of products--completely by hand,
one jar at a time.
Attaching the Signature labels on Blackberry Preserves
These are only available at our retail outlet, Fischer & Wieser's Das Peach Haus, in Fredericksburg, Texas. They are in limited supply, as are the fruits they are made from, but we still enjoy offering them to our out-of-town visitors and regular local customers. Come in and try a jar before they're gone!
