SLOW BAKING – FOR BAKING WE TAKE PLENTY TIME


We place great emphasis on the quality and production of our traditional baked goods.

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"Slow baking" that means baking something slow and we are doing it for a good reason: Quickly backed breads and buns with artificial leavening agents, emulsifiers and stabilizers quickly lose their freshness and flavor.

A slowly fermenting bread however retains its freshness for several days and even intensifies its flavor. Therefore we surrender upon all our baked goods at any baking mixes and frozen products and let the dough mature until they have developed a for themselves distinctive aromatic flavor.