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Bavarian bakery breaks with centuries-old tradition - and wants to save the future of the craft

2022-01-08T07:56:33.685Z


Bavarian bakery breaks with centuries-old tradition - and wants to save the future of the craft Created: 01/08/2022, 08:49 AM From: Thomas Eldersch Steffi and Markus Steinleitner want to break new ground in their bakery. Soon they will switch to day shifts. © private The craft is suffering from a lack of young talent. The bakers are no different. A couple of bakers from Lower Bavaria now has a


Bavarian bakery breaks with centuries-old tradition - and wants to save the future of the craft

Created: 01/08/2022, 08:49 AM

From: Thomas Eldersch

Steffi and Markus Steinleitner want to break new ground in their bakery.

Soon they will switch to day shifts.

© private

The craft is suffering from a lack of young talent.

The bakers are no different.

A couple of bakers from Lower Bavaria now has an idea of ​​how they can make their job more attractive.

Niederwinkling - The alarm goes off at 10 p.m.

A quick shower, a quick breakfast and then off to work.

While others stretch out on the couch and wearily reach into the bag of chips while watching TV, most bakery employees have to sit down and relax.

This also applies to the 22 production employees at the Steinleitner bakery in the Lower Bavarian district of Straubing-Bogen *.

For them, the working day starts at 11 p.m.

But something could change soon.

(By the way: Our Bavaria newsletter informs you about all the important stories from the Free State. Register here.)

The bakery from Lower Bavaria is fighting for a better reputation for its guild

Steffi (46) and Markus (51) Steinleitner are passionate bakers. And they understand their craft. In 2015, Markus and his three colleagues took second place in the ZDF show “Germany's best baker”. The quality apparently also goes down well with the customer. The Steinleitners have eleven branches in the Straubing / Deggendorf * area. There they celebrate their motto "Baked like in grandmother's time". "If you bite into our bread, then you should simply experience a little moment of happiness," it says on their homepage.

So it is not surprising that Steffi Steinleitner gets emotional when it comes to her beloved bakery trade.

“In recent years, the craft has often not been portrayed positively.

There was hardly any appreciation, ”she complained to

Merkur.de

.

It would be the same for all trades, says the 46-year-old.

But bakers and butchers in particular would suffer from a bad reputation.

Steinleitner cannot understand that.

“We feed people.

How can you pull a piece of bread like a cola bottle out of some baking machine today? ”She hoped for a rethink, otherwise the guild would break down.

Otherwise all bakers would be forced to only produce industrial goods.

The corona crisis brought the necessary distance for the realignment

Steffi and Markus Steinleitner thought about it so that it doesn't get that far. Amazingly, the Corona crisis * also helped. “Before that there was only day-to-day business. The routine spread, ”said the 51-year-old in an interview with

Merkur.de

. “We had to take a break from it and work on a way forward.” And they did. They put a lot of “brainpower” into their idea of ​​moving a large part of production to the day shift.

The idea had matured in them for a long time. Three months ago they took the risk of going to the confectioners. The working day starts there at 8 o'clock and “it works wonderfully”, says the master baker. Finally, the employees would have more time to spend with their partner or family. "With this we hope to make the job more attractive again," said the 51-year-old.

The switch to the day shift is intended to appeal to the next generation of bakers

At the end of January, the dough for the bread should also be made during the day. A longer storage time would even improve the quality. At night, the Steinleitners would only need two employees to take over the baking and order picking. "We have two employees who have always worked at night and want to continue doing it like this," explains Steffi Steinleitner. Your two trainees would be looking forward to finally being able to sleep a little longer. The new day shift is due to start around 5 or 6 a.m. - the precise time is still being worked on by the bakers.

Only time can tell whether the model from Lower Bavaria will catch on.

Especially for young people, the new start of work is likely to be more inviting than the night shift at unchristian times.

So far, the Steinleitners have still found enough applicants, but the number has decreased in recent years.

The baker couple has identified the working hours as the reason for this.

Interns would have always loved to work for them.

Only getting up early would have bothered them.

Now the young bakers can meet friends in the beer garden in summer, the boss is happy to say.

(tel) * Merkur.de / bayern is an offer from IPPEN.MEDIA

Source: merkur

All news articles on 2022-01-08

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