1950

20th April

Master baker and confectioner Hans Karg and his wife Babette attach a bakery directly to their family home in Wolkersdorf near Nuremberg. The “Fränkische Dorfbäckerei Karg” is thus founded officially and sells a mouth-watering selection of traditional breads and pastries.

The mayor comments on the business registration:

“Do we really need a third bakery in Wolkersdorf?!”

1950

20th April

Master baker and confectioner Hans Karg and his wife Babette attach a bakery directly to their family home in Wolkersdorf near Nuremberg. The “Fränkische Dorfbäckerei Karg” is thus founded officially and sells a mouth-watering selection of traditional
breads and pastries.

The mayor comments on the business registration:

“Do we really need a third bakery in Wolkersdorf?!

1960
The bakery is passed on to the next generation
Our bakery remains family-owned and is handed over to the next generation – Hans’ son, master baker Heinz Karg. The traditional recipes are preserved and refined even further. Our baking skills are highly popular: Over the next years, Heinz Karg establishes a respectable branch network under the name Karg.
1997
The third generation
Dr. Klaus Karg takes over the bakery of his father Heinz Karg. From an early age he had joined his father in the bakery, and thus got to know the craft very well. He may not have undergone classical training as a baker – nevertheless, he takes up his work in the family business with lots of experience, a good feeling for the market, and new ideas.
First a career in business administration,
then into the bakery business
1998

The “Fränkische Dorfbäckerei Karg” receives its organic certification for the first time.

Bread, rolls and pastries are now baked in organic quality, establishing the prerequisite for the production of our organic crispbread.

2000

Spring

Dr. Karg establishes a second business apart from the “Fränkische Dorfbäckerei”: Our crispbread bakery! Our most popular variety Cheese & Pumpkin Seed can be found in stores for the first time. Due to high demand, our bakers soon start testing out new recipes.

2005
More space for new ideas
and products
Our new varieties and established classics are so popular that the original bakery in Wolkersdorf quickly gets too small. In 2005 we move to Schwabach, which is only 5 km away. The “Fränkische Dorfbäckerei” and our crispbread bakery each get their own bakehouse, where new products are continuously being developed with lots of creativity and dedication.
2017
We start into the new year with a fresh and lively packaging design. One thing, however, always remains the same: We have been living our beliefs and values ever since the foundation of our bakery – because natural ingredients, artisanry and delight are the best recipe for outstanding products.
1960
The bakery is passed on to the next generation
Our bakery remains family-owned and is handed over to the next generation – Hans’ son, master baker Heinz Karg. The traditional recipes are preserved and refined even further. Our baking skills are highly popular: Over the next years, Heinz Karg establishes a respectable branch network under the name Karg.
1997
The third generation
Dr. Klaus Karg takes over the bakery of his father Heinz Karg. From an early age he had joined his father in the bakery, and thus got to know the craft very well. He may not have undergone classical training as a baker – nevertheless, he takes up his work in the family business with lots of experience, a good feeling for the market, and new ideas.
First a career in business administration,
then into the bakery business
1998

The “Fränkische Dorfbäckerei Karg” receives its organic certification for the first time.

Bread, rolls and pastries are now baked in organic quality, establishing the prerequisite for the production of our organic crispbread.

2000

Spring

Dr. Karg establishes a second business apart from the “Fränkische Dorfbäckerei”: Our crispbread bakery! Our most popular variety Cheese & Pumpkin Seed can be found in stores for the first time. Due to high demand, our bakers soon start testing out new recipes.

2005
More space for new ideas and products
Our new varieties and established classics are so popular that the original bakery in Wolkersdorf quickly gets too small. In 2005 we move to Schwabach, which is only 5 km away. Finally there is enough space in the bakehouse, where new products are continuously being developed with lots of creativity and dedication.
2017
Our products get a new and unique design
We start into the new year with a fresh and lively packaging design. One thing, however, always remains the same: We have been living our beliefs and values ever since the foundation of our bakery – because natural ingredients, artisanry and delight are the best recipe for outstanding products.