Bettina's (24) dream comes true - a cake baker with a farm shop and her own café

Created: 12/20/2022, 8:41 p.m

By: Alexandra Anderka

Farm shop: Bettina Gaßner offers a wide range here.

In addition to her own products, she has groceries from around 20 regional suppliers on the shelves.

© Alexandra Anderka

Country women's visit: Bettina Gaßner (24) from Moosinning in the Erding district tells how she realized her lifelong dream.

Moosinning

- A number of customers look puzzled when they want to speak to the boss in Gaßner's farm shop and café in Moosinning and the young lady in front of them says: "You've come to the right place." The reactions are then consistently positive, she says 24-year-old Bettina Gassner beaming.

Moosinning: Bettina Gaßner fulfills her lifelong dream

Almost exactly a year ago, the trained office manager opened the farm shop with attached café together with her husband Franz (26).

And she hasn't regretted it: "It's going well." She's particularly happy when the locals shop with her and support her café.

"Last week, 40 seniors had breakfast with me," she says.

The young woman, who comes from the Eching district, has been helping out on the Gassners' potato farm since 2014.

At that time, she still took the S-Bahn to her office job in Munich every day.

"That was okay, and I don't regret doing the training either, because now I can put the knowledge to good use.

But actually, I've always known that I wanted something different."

Farm shops in the Freising district are constantly being plagued by dishonest customers.

While the police are often powerless, the farmers react in very different ways.

Farm shop and café in Moosinning: Bettina Gaßner tells of great passion

Her great passion is baking cakes.

Every afternoon she stands in the service kitchen and puts five to eight cakes in the oven, depending on what is needed, from sponge cakes to tarts - all for sale in the café the next day.

She still loves this activity, although she doesn't like eating the cakes that much anymore: "If you have to constantly try creams and dough, you inevitably eat yourself out."

This passion also gave rise to the idea of ​​the farm café.

“Franz and I talked about it again and again.” However, the idea only really took shape when business at the Kartoffelhof almost came to a standstill during the pandemic.

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Moosinning: "We have to put the farm on several pillars"

"My parents-in-law have a peeling business and deliver peeled potatoes to old people's homes and hospitals as well as to inns.

Suddenly this business collapsed,” Gaßner recalls.

The farm shop, on the other hand, which already existed in a smaller version at the time, experienced an upswing.

"That's when we realized: We have to put the farm on several pillars." And so Bettina Gaßner's dream of a farm shop with a café became a reality.

She is particularly grateful to her in-laws Christine and Franz: "They supported us unconditionally, without them we would not have been able to handle the financial burden."

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My space

Due to new regulations, the storage hall for the potatoes had to be rebuilt.

The Gaßners dared to make a fresh start on this train and added the pretty café with a spacious farm shop, where you can "actually do your standard weekly shopping," says the owner.

Potatoes, cabbage, pumpkin, cabbage, courgettes, salads and melons are home-grown, depending on the season.

"We still plant pumpkins and cabbage by hand," emphasizes the farmer.

Flour, jams and pickles for snacks also come from the Gassner farm.

Around 20 direct marketers, all from the area and mostly known personally, supply the farm shop, so that a wide range is guaranteed.

"The café and the farm shop are what I always wanted"

Since this year there has also been deer meat from our own breeding.

Grandpa Franz (88) is particularly proud of this: "He started it, and my husband is now reviving the breeding." She also enjoys the animals.

If there is a little time left after all the work, the 24-year-old packs old bread and feeds the wild animals in the pasture.

As a career changer, the young woman found herself: “The café and the farm shop are what I always wanted.

I meet people here and can chat with them.” She is particularly happy when customers praise her cakes.

At Christmas, the Gaßners only have a break on the two public holidays.

They spend this with the two large families and eat “definitely sauerbraten from their own deer”, reveals Gassner (see recipe below).

Recipe: Sauerbraten from the leg of venison

Ingredients

: 1 kg of venison from the leg, 2 onions, 1-2 carrots, 1 parsley root, 1 celeriac, salt, pepper, 2 tablespoons of oil, 300 ml of red wine, 1 bag of sauerbraten sauce, 1 bay leaf, 1 clove, 3 sprigs of thyme, 80 g Almond sticks, 2 tablespoons wild cranberries, 80 g dried cranberries.

preparation

: Rinse the meat in cold water and pat dry.

Peel and chop the onions.

Wash and dice the carrots, parsley root and celery.

Season the meat with salt and pepper and sear it all over in hot oil in a roasting pan.

Briefly sauté onions and diced vegetables in fat.

Preheat the oven to 150 degrees (130 degrees for a fan oven).

Add the red wine and 300 ml water to the vegetables, bring to the boil and stir in the sauerbraten sauce.

Add the venison, bay leaf, clove and sprigs of thyme to the sauce, put the lid on and cook in the hot oven for about two hours.

Roast the almond sticks in a coated pan without fat.

Remove the meat from the oven and keep warm.

Pass the sauce through a sieve.

Heat the lingonberries and cranberries in it, season the sauce to taste.

You can find more current news from the district of Erding at Merkur.de/Erding.