As of: February 26, 2024, 9:00 a.m
By: Christiane Mühlbauer
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Alois Pfleger (1902-1976) delivered bread for the Lugauer bakery from Benediktbeuern.
In the 1920s he drove this horse-drawn cart to the large construction sites of the Walchensee power plant.
© private
The Walchensee power plant turns 100 years old this year.
There are still a few memories of that time and its special challenges - for example, the bread deliveries for the workers.
At the time, it was carried out by, among others, the Lugauer bakery from Benediktbeuern.
Benediktbeuern – Master baker Toni Lugauer's family still has an old black and white photo that shows a horse-drawn cart.
Alois Pfleger, an employee of the bakery, is standing on the cart.
“The picture must have been taken between 1922 and 1930,” says Xaver Lugauer, an uncle of the current bakery boss.
In 1922 Pfleger was employed in the bakery, and from 1930 there was a Hanomag delivery van.
Milk was transported in 50 liter cans
Old documents show that Pfleger, born near Augsburg in 1902, quickly earned the trust of the then master baker Franz Xaver Lugauer (1877-1940).
Pfleger was employed as a bread and milk delivery person in the areas of Kochel, Urfeld, Walchensee and Einsiedl.
On my father's side, the Lugauer family came from Walchensee.
The supply of bread and milk was very difficult, it says in a letter, “because the Walchensee power plant was built by around 2,000 workers, and bringing in the bread stamps or money was extremely difficult because of the general poor situation.”
Alois Pfleger probably had rye and mixed bread on his wagon.
“White bread and pretzels weren’t available back then,” says master baker Toni Lugauer.
And the milk, reports his uncle Xaver, was transported in 50 liter cans.
“The milk was then scooped out and sold.”
At the beginning of the 1930s there was a truck
Unfortunately, we no longer know whether there were distribution points in the region at the time or whether the goods were transported to the Lugauer family's house in Walchensee.
At that time they ran a small bakery and village shop there.
Due to the large construction sites for the power plant, it can be assumed that Pfleger also stopped in Urfeld.
And he probably wasn't the only one who brought bread and milk to the workers.
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Pfleger worked for the Lugauers for 50 years.
At the beginning of the 1930s it was easier to use trucks, and the economic situation also improved for the population.
But then came the Second World War.
In the following years, many displaced persons were accommodated in Kochel, Urfeld, Walchensee and Einsiedl.
“Supplying this area required Alois Pfleger to perform particularly well, which he mastered with full responsibility,” says the memories of master baker Anton Lugauer (1910-1972).
In 1944 Pfleger was drafted into the war, was taken prisoner and only returned to Benediktbeuern in 1947.
“He immediately resumed his duties,” Lugauer noted at the time.
“As before, he continued to deliver to customers with particular reliability, loyalty and honesty to this day.”
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Pfleger's life story also shows the development of the bakery trade
Lugauer wrote this in a letter to the Tölz district office in 1971, in which he asked that Pfleger be awarded the Order of Merit of the Federal Republic of Germany.
Finally Pfleger celebrated his 50th service anniversary.
However, as can be seen from the reply letter, the master baker's justification was not enough for the district office.
The office also pointed out that it was not responsible for service anniversaries.
But even without the Order of Merit, Pfleger remained loyal to the bakery until his death in 1976. “He still helped out even in retirement,” remembers current boss Toni Lugauer.
Pfleger's life story also shows the development of the bakery trade.
When Pfleger was traveling by horse-drawn cart, the stoves were still stoked with wood and coal.
“A six-day week was normal,” says Toni Lugauer.
Rolls and pretzels were only produced from the 1950s onwards.
Pretzels, he says, were “a luxury pastry.”
“They weren't needed before, they weren't part of the basic diet.” Back then, people ate rye and mixed bread.
White bread used to be pure luxury
White bread also used to be a luxury.
Speaking of which: During the Second World War, three French prisoners of war worked for the Lugauers.
They also baked white bread.
“We had a very good relationship and they worked for us for a long time,” remembers Toni Lugauer.
While his father was a prisoner of war, they helped keep the bakery running.
“My father even visited them in France later.” The first whole-grain rolls were only available in the 1970s.
Today it is impossible to imagine the range without them and of course the pretzels.