Behind the scenes: Our bakery by night
By the time the day begins, our breads are already on their way to the shelves. What happens during the night – from preparing the sourdough to the perfectly baked loaf – often remains unseen. In the latest edition of Brotzeitung No. 27, we open the doors to our bakery and show what true craftsmanship means.
It’s not just about flour and water. It’s about time, knowledge, and the rhythm our bakers follow night after night. And it’s about responsibility: not a single loaf goes to waste – we turn bread into breadcrumbs, chips, or feed for the Eringer cows.
We also talk with Groupe Minoteries SA about the origins of our AOP rye flour – and why stone milling is more than just nostalgia.
Curious?
0 Comments