Then as now, we remain committed to our roots in Middle Franconia (Bavaria): We started in 1950 as a bakery in Wolkersdorf near Nuremberg and moved to Schwabach, which is only 5 km away, in 2005.
From the start, we did our best to keep optimising our production processes and making them more sustainable.
What we have achieved so far:
1.
In 2015, we invested in bigger silos for our main raw material: flour. This helps us save packaging material (fewer bagged goods) and reduces the number of transports needed.
2.
We also strive to keep our water consumption as low as possible. For example, for cleaning our racks we use reprocessed water before rinsing with completely clean water. This way, we save fresh water during the main cleaning process.
3.
Our ovens are built with energy optimisation in mind (e. g. isolation, built-in heat store).
4.
We do not use any cooling tunnels, which usually consume large amounts of energy. Instead, we give our crunchy delights time to cool naturally after baking.
5.
Almost our entire facility uses LEDs, which means we were able to reduce the energy consumption of our lighting by about 70 %.
6.
Our textile service provider places special focus on the selection of textiles (FairTrade cotton) for our workwear and has implemented a sustainable cleaning process: With just a third of the detergent and water commonly used in households, they achieve much better results (e. g. by optimal filling of the washing machine, using reprocessed water). Additionally, we switched to a clothing pool (as opposed to individual sets of clothing per employee) in 2019 and thus were able to reduce the amount of textiles in use.
7.
We use the flat roofs of our bakery for solar panels to generate electricity. This enables us to save nearly 135,000 kg of CO2 per year.