Ecological - delicious - fresh! Two reasons have led us to bake controlled organic breads and rolls. On the one hand, the progressive threats to the sustainability of our Earth. Controlled organic farming means protecting increasingly threatened habitats for animals and plants, as well as our groundwater, which is becoming increasingly endangered. The organic grain from our homeland is of excellent quality and contributes to a good ecological balance without long and complicated transport routes. On the other hand, we want to bake good bread: from the best ingredients and of the highest quality. These high-quality agricultural products are processed in our bakery into the "food" items bread and rolls through traditional, time-intensive craftsmanship. Without chemicals and with a lot of time, we – just as we did a hundred years ago – carry out a traditional natural sourdough. In many hours of ripening, it develops acetic acid, lactic acid bacteria, and yeasts. This makes our bread incredibly aromatic and easy to digest. Through long and gentle baking in a stone oven, the fine crumb and hearty crust are created. Today we all know that a proper diet contributes to well-being and prevents the emergence of many diseases. The production and consumption of whole grain and organic products is not a trend, but a necessity – for us and our environment!