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Shortly before 100th birthday: This traditional butcher's shop closes forever

2021-12-13T16:10:27.732Z


The butcher's dying in the north of the Bad Tölz-Wolfratshausen district continues. Now another company is finally closing.


The butcher's dying in the north of the Bad Tölz-Wolfratshausen district continues.

Now another company is finally closing.

Wolfratshausen - Next year the Geiger butcher's shop would have been 100 years old.

It prevailed against six to seven competitors in Loisachstadt at times and was the only one to survive in the end.

Since the end of November, the lights have been off in the traditional shop on Wasen with the beautiful wrought-iron head of cattle above the entrance door.

Master butcher Luise and her husband, journeyman butcher Thomas Geiger, have decided with a heavy heart to close.

Grandparents founded a butcher shop in 1922

"Unfortunately, my wife is sick and my health is not good either," says the 58-year-old.

The extreme shortage of skilled workers in the industry made continued operation impossible.

There is a lack of both butchers and salespeople, says Geiger.

He's not at all worried about his three permanent employees and the temporary workers: “They are kissed on the hand everywhere”.

Luise Geiger's grandparents founded the butcher's shop in 1922 at “Kohlen-Geiger” on Königsdorfer Strasse. The son later moved to the Wasen, where he also built his own slaughterhouse. 1986 daughter Luise and her husband Thomas took over the business. “I started studying with my father-in-law. He taught me the craft from the ground up and infected me with his enthusiasm, ”remembers Thomas Geiger. He later gave up the slaughterhouse due to the BSE crisis. From then on, the Geigers obtained their beef and veal from farmers in the region. The pork came from Swabian-Halle country pigs, which lead a species-appropriate life with straw bedding and exercise. You could taste the quality.The violinist was also known for his more than 50 types of sausage, which he made himself in the adjoining sausage kitchen - glutamate-free and, if desired, gluten-free, refined with natural ingredients. The selection of ham specialties alone was unparalleled.

Butcher Geiger: Reopening is definitely out of the question

The corona pandemic gave business another boost, says Thomas Geiger.

People would have come to appreciate cooking and buying good quality food again during the lockdowns.

“We gained a lot of new customers in addition to our regular customers,” says the business owner.

He and his wife want to think about how to proceed by spring.

The butcher's shop also had a party service.

It could possibly be continued.

However, the couple who own the house on Wasen are not reopening the business.

It was really hard for us to give up. 

Thomas Geiger

There are fewer and fewer butchers in the district. Apart from the Vinzenzmurr chain, they have already completely disappeared from Wolfratshauser Marktstrasse. Most recently, the butcher's Knöbl, later Länger, gave up its branch on Neuer Platz in Geretsried. The well-known and popular Limm in Münsing will lock forever this Tuesday. “Nobody wants to learn the butcher's trade these days. It is very diverse. And the working hours are no longer the same as they used to be, when you started at four in the morning. Today it is enough at 6 o'clock, but the afternoon is free, ”says Geiger. You can show creativity in sales and in the party service. Dealing with customers is enriching. "It was really incredibly difficult for us to give up that." (Tanja Lühr)

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Source: merkur

All news articles on 2021-12-13

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