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1950
1950_bild_1.png
1950_bild_2.png

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.png
hg_erste_jahreszahl.png
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.png
hg_jahreszahlen.png
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.
hg_jahreszahlen.png
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
hg_jahreszahlen.png
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.

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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.

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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.
hg_jahreszahlen.png
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.
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2019
THE PRODUCT RANGE IS GROWING:
OUR HÜTTS
Inspired by the Alps' culinary pleasures and natural authenticity, our Hütts are a pure snacking pleasure. Baked with heart and hand, they are the perfect snack for any occasion. Whether as a wholesome alternative to crisps and Co., as a delight with wine and beer, on their own or with dips: our Hütts always bring the crunch. The savoury snack will be available at the beginning of the year in 3 non-organic and 3 organic varieties.
hg_jahreszahlen.png
2021
Our crispbreads get
a new packaging concept

Our crispbreads receive a new packaging with integrated resealing function. Thus the slices may easily be taken out and stored. But not only the practical usage, also the environmental aspect supports the introduction of our new packaging concept. With the shortened form of the bag we save 30% plastic foil per pack. And the mono-material used leads to an improvement of the recyclability. Find more information here.

ende_linie.png
hg_jahreszahlen.png
1960
The bakery is passed on to the next generation
1960_bild_1.png
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.
1960_01.png
1960_02.png
hg_jahreszahlen.png
1997
The third generation
1997_bild_1.png
1997.png
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
hg_jahreszahlen.png
1998
1998_bild_2.png
1998_bild_1.png

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.

hg_jahreszahlen.png
2000
2000_bild_1.png
2000.png
2000_bild_2.png

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.

hg_jahreszahlen.png
2005
More space for new ideas and products
2005_bild_1.png
2005_02.png
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.
2005_01.png
hg_jahreszahlen.png
2017
Our products get a new and unique design
2017_01.png
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.
2017_02.png
hg_jahreszahlen.png
2019
THE PRODUCT RANGE IS GROWING: OUR HÜTTS
Image
Image
Inspired by the Alps' culinary pleasures and natural authenticity, our Hütts are a pure snacking pleasure. Baked with heart and hand, they are the perfect snack for any occasion. Whether as a wholesome alternative to crisps and Co., as a delight with wine and beer, on their own or with dips: our Hütts always bring the crunch. The savoury snack will be available at the beginning of the year in 3 non-organic and 3 organic varieties.
hg_jahreszahlen.png

2021

Our crispbreads get a new packaging concept

Image
Image

Our crispbreads receive a new packaging with integrated resealing function. Thus the slices may easily be taken out and stored. But not only the practical usage, also the environmental aspect supports the introduction of our new packaging concept. With the shortened form of the bag we save 30% plastic foil per pack. And the mono-material used leads to an improvement of the recyclability. Find more information here.

ende_linie.png