Like grandpa like grandson: the traditional butcher shop Stadler reopens

The traditional butcher shop Stadler closed four years ago.

Now she's back: the founder's grandson opens a new shop in Garching.

Garching

- What grandfather Josef built up will be continued by grandson Sebastian (28): The traditional butchery Stadler in Garching will open again tomorrow.

The production is based on family recipes, pork, beef and chicken come from animal welfare, explains the new boss.

Sebastian Stadler is certain that the quality has to be right and meet the tastes of the customers.

The tens of curious people who have been looking through the shop windows for days prove that the opening of the butcher's is eagerly awaited.

When the doors open on Thursday, customers will find a wide range of sausage and meat products, snacks, snacks, cheese and delicatessen.

There is also a special South Tyrolean corner in grandma’s honor.

There are also vegetarian bowls, organic potatoes and organic smoothies as well as regional products.

"He's just a butcher through and through"

The grandpa is of course also present at the opening.

"He's a butcher through and through and still can't quite let go," says the grandson.

It was too painful when he had to close his butcher's shop on Münchner Strasse four years ago.

When it comes to quality, grandson Sebastian follows in grandfather's footsteps, he relies on Strohsau and Murnau-Werdenfelser heifer meat.

"I know where the animals come from and that they work there for the benefit of animal welfare," he assures.

Stadler produces according to its own recipe, "I will take over a lot of what I learned from my grandfather".

There is also sausage at a company in Wilfling that has been friends for decades, "Grandpa was there too".

Self-service machines

Four years ago, grandson Sebastian was not able to take over the business, “but I was always sure that one day I wanted to set up my own business.

When the shop here became vacant, I took the opportunity. ”In June he added the diploma as a meat sommelier at the Bavarian meat school.

Even if the step is of course a risk, Stadler is not afraid of competition, his fresh food counter offers him a unique selling point in the area.

The same goes for his homemade sauces and ready-made dishes such as Bolognese, meat loaf and roast in glasses.

And if you don't make it during the opening times, or if you unexpectedly get a visitor, there is enough choice in the self-service machine, which is stocked at any time of the day and night, including Sundays and public holidays.

The contactless payment system “cash or by card” is new, according to Stadler, “that is much more hygienic.” Its output containers are either reusable or compostable.

"Here, too, I pay attention to avoiding millers and sustainability."

You can find more news from Garching and the district of Munich here.