FAMILY AFFAIRS
combine tradition and innovation
The guiding principle is stability and quality instead of short-term profit maximization. As a family business, there is not only a name to uphold but also a responsibility to operate with the next generation in mind. Two Viennese flagships, the fashion house Popp & Kretschmer and the Tichy ice cream parlor, stand as examples of this success. One has been offering exquisite fashion and warm service for over a century, while the other has delighted guests with homemade ice cream for 70 years. Both are exemplary companies that provide not only economic but also cultural inspiration in Vienna.
Globalization creates uniformity.
Whether in Paris, New York, or London — the major shopping streets are dominated by the same chain stores offering the same selection. Only Vienna is different. Right next to the Opera, in one of the city’s best locations, stands the fashion house Popp & Kretschmer. For 135 years, it has represented dedication and tradition. What began as a small leather goods shop is now a Viennese institution and the leading address for style, service, and living tradition.
“Our father, Peter Trefelik, worked with Adrian Runhof’s mother long before Talbot and Runhof even existed,” recalls Sascha Trefelik, who is responsible for curated purchasing in the family business. The company has also stood side by side with Ralph Lauren, Carolina Herrera, and Oscar de la Renta for over 30 years. Yet the junior director also enjoys discovering exciting new trend labels, such as Alexis or E-Stott.
Renowned designers and a magnificent palace as the store’s location may sound exclusive, but there’s no need to feel intimidated at Popp & Kretschmer. From simple T-shirts to elaborately hand-embroidered evening gowns, you’ll find fashion for every budget spread over three floors. Alongside the unique selection beyond the mainstream, there’s even more to enjoy: a glass of sparkling wine, honest advice, a listening ear, and a solution for every styling challenge — including personal alteration requests.
“In an owner-managed business like ours, the customer is more than just a number,” emphasizes Sascha Trefelik. The same commitment applies to the staff, where long-term relationships are valued. “We have regular customers and long-time sales consultants who simply can’t imagine shopping for fashion without each other anymore.”
Then there are those surprising new customer moments, like this one: “Forty minutes before closing time, a tourist came into our store. She was in distress — she was supposed to attend an event at the Albertina that evening, but her suitcase had gone missing,” recalls Sascha Trefelik. What happened next was almost magical. In no time, an outfit was put together — evening gown, shoes, accessories. While one of the sales consultants applied perfect makeup, the in-house seamstress shortened the dress. The customer left the store with a smile, and the long story of Popp & Kretschmer gained another charming anecdote.
TICHY - Beloved summertime
Beloved summer – the Tichy ice cream parlor at Vienna’s Reumannplatz is an institution. Many have been customers since childhood, and everyone knows the sweet agony of choice at the ice cream counter: Aschanti, hazelnut, or perhaps pistachio? Best to have all three.
The reason it tastes so good is simple — the ice cream is homemade on-site. Ready-made pastes are out of the question for the Tichy family. Milk, cream, and eggs are pasteurized in-house, and the nuts are freshly ground. With hazelnuts, many can even taste subtle differences from one harvest to the next.
“The recipes from Grandpa have been working for 70 years,” says junior manager Xenia Tichy, who has joined the family business as part of the third generation.
Originally, Grandpa wanted to open a pastry shop after the war, but he only had enough money for a basement space and an ice cream machine. “Back then, people said only Italians could make ice cream,” says Xenia Tichy. Grandpa proved them wrong, driving through the city with his ice cream cart and winning the hearts of the Viennese. When he finally had enough money to open the ice cream parlor at Reumannplatz, he brought his original pastry dreams to life by transforming traditional desserts into ice cream creations.
