Baking tradition in the eighth generation: Garmisch-Partenkirchen family business celebrates anniversary

Created: 12/02/2022, 7:30 p.m

Two brothers and a long tradition: master confectioner Anton Krätz (left) and master baker Josef Krätz in their shop.

A timeline documents the 250-year history of the Partenkirchner bakery.

© Margot Schäfer

This milestone birthday sounds like a record: The Krätz bakery from the Partenkirchen district has been in existence for 250 years.

Garmisch-Partenkirchen – The scent of fresh bread, rolls, cakes and Christmas baked goods wafts through Ludwigstrasse early in the morning.

The hustle and bustle in the Krätz Bakery shop and the customers leaving with filled bags are part of the daily hustle and bustle in the historic district around the Partenkirchner parish church.

The traditional business, Lanzla Bäck, is celebrating a very special anniversary there this month: its 250th anniversary.

Forefather Ferdinand founded the family business on December 1, 1772, right on time for the Christmas business.

In the meantime, the Krätz's are already baking in the eighth generation.

This is record-breaking.

It's not enough for an entry in the Guinness Book, because Germany's oldest bakery, the "Bäcker Adl" in Kemnath (Upper Palatinate), has been around since 1573. In Upper Bavaria, in Neubeuern near Rosenheim, people bake 200 years longer than in Garmisch-Partenkirchen.

But in the Bavarian Oberland, in the local region, the bakery and confectionery business is one of the oldest family-run businesses.

Traditional baker Krätz from Garmisch-Partenkirchen: In the beginning he fought for the right to become a citizen of the market town

In the 18th century it wasn't that easy to become a citizen of Partenkirchen.

It required a promise to behave as an honorable citizen and the donation of several leather buckets to the local fire brigade, together with the royal consent.

Ferdinand Krätz fulfilled all of this.

This is documented in his "Certificate of Acquisition of Civil Rights" dated November 17, 1772.

The Obersöcheringer had married into the bakery at number 23 (now Ludwigstraße 66), which had been doing well since 1763.

In 1818 he bought part 25a of the house and moved.

The house is entered in the land register as early as 1698 under Johann Resch.

Burned down in 1811, it was painstakingly rebuilt.

A look at the history book: A look at the history book: This is what the Krätz bakery looked like about 100 years ago.

© Market Archive

Ludwigstrasse around 1920. © Marktarchiv

The data was compiled by the old master baker Josef Anton Krätz, who died in 2016 and was very interested in local history.

"Rich blessings of children in the following generations ensured that there was always a Krätz son who learned the baker's trade and brought the business through difficult times," he reported on the 240th anniversary of the business.

After the big market fire on St. Nicholas Night in 1864, the fire site of neighbor Alois Sebrich, house number 25b, was added to the burned-down property.

The house and bakery were rebuilt again.

Extension of the building after the war: The Krätz bakery grows and is constantly being modernized

In the next generation, master baker Johann Josef Krätz, who was deputy mayor, chairman of the fire brigade and the cattle insurance association for many years, was considered a particularly respected citizen.

After the war, the building was increased in 1949 and Heinrich Bickel was commissioned to design the facade.

"The property also included a small farm with horses, cows and sheep," Josef Krätz Senior likes to remember.

In 1969 he took over the bakery with his wife Maria, who died in 2020. He was also master of the guild for many years, was involved in clubs and was a co-founder of the "Ludwigstraßler".

Since then, the company has been modernized again and again, in 1974 the stable building was demolished in order to enlarge the bakery.

Garages, storage and cold rooms were added, and machines and computers make work easier today.

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The eldest son, master baker Josef (Josi) Krätz, took over the business in 2000.

He is assisted by his younger brother, master confectioner Anton (Toni).

Two journeymen and one apprentice support them in the bakery, six sales people, mostly part-time, work in the shop.

“Only three types of bread, Guglhupf and yeast plaited bread were baked 250 years ago.

During the Christmas season, Kletzn (fruit) bread and squares were traditionally added,” says Josi Krätz, the boss of the bakery.

That has of course changed: "Today we offer 20 types of bread and 27 rolls, 45 seasonal cakes, various pastries and around six different cakes," says brother Toni.

15 types of Platzerl and Stollen specialties are added in Advent.

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In view of the energy crisis and rising raw material prices, there are currently major challenges ahead.

"But there have always been 250 years," says Josi Krätz and remains optimistic.

The special date will be honored with anniversary offers on Friday and Saturday, December 16th and 17th.

You can find more current news from the district of Garmisch-Partenkirchen at Merkur.de/Garmisch-Partenkirchen.