Retirement and anniversaries: Bakery tradition blooms in the Zwettl district!

Retirement and anniversaries: Bakery tradition blooms in the Zwettl district!

On June 20, 2025, there was a solemn event in the Zwettl district, which praised the long -term tradition and the commitment of domestic businesses. At this event, master baker Konrad Frühwirth said goodbye. After more than 30 years, he left the fortunes of the bakery in Altmelon, which he took over in 1989, to his daughter Natalie.

Frühwirth was awarded the silver medal for his services, which was presented by chairwoman Anne Blauensteiner and the director Mario Müller-Kaas. Known for outstanding quality and regionality, the company employs up to 42 employees and also operates a coffee house called "Koni's Café".

tradition and innovation

Another highlight of the event was the 100th anniversary of the Matschiner Café confectionery in Ottenschlag. Founded in 1921 by Franz Matschiner Senior, the company has established itself over generations. Julia Buchegger has headed the fourth generation business since 2016. Mayor Paul Kirchberger congratulated the responsible and hobby -like bakers on this remarkable anniversary.

Matschiner is particularly known for its traditional pastries, such as the famous cream slices. The bakery has made a name for itself and is an integral part of the culinary landscape in the region.

The future of the baker's trade

The Steffl-Bäck company in Haus im Ennstal celebrates its 60th anniversary. Founded by Aloisia and Sebastian Lankmaier, the bakery is now scarce by her son -in -law Stefan Stefan and the third generation of his son and daughter -in -law Sebastian and Ramona. The company recently received an award from the Styria Chamber of Commerce for its durability and innovative strength.

The company philosophy of Steffl-Bäck relies on manual perfection and the use of regional raw materials, which comes to the fore domestic solidarity and sustainability. Such initiatives are not only good for the environment, but also strengthen the local economy. As the bakery trade shows, close cooperation with regional farmers and mills is crucial to ensure the freshness and quality of the ingredients and to minimize the CO₂ emissions through short transport routes.

use for regionality and quality

Overall, this joint commitment of the bakers in the region illustrates the importance of quality and regionality. More and more consumers value sustainable products and want to be part of the community. This not only creates trust, but also long -term customer relationships.

The role of the bakeries as a meeting point for enjoyment and community should not be underestimated. Here not only baked goods are produced, but stories are also told and relationships are maintained. The future of the bakery trade seems to be in the best hands, with promising traditional and innovative approaches.

For more information about the Frühwirth bakery, please read on meinbezirk.at . The anniversary celebration of the Steffl-Bäck can be found in detail on baeckerzeitung.at . Information on the importance of regional cooperation is available here: baeckereiwerk.de .