Biosphere Bakery Products
From grain to crumb from the biosphere region
As with all biosphere products, the following also applies to bread, small and sweet bakery products with the biosphere product label: At least 80% of all ingredients must come from the Berchtesgadener Land or from a radius of 60 kilometers by road from the production site. In addition, the bakeries that offer biosphere bakery products, like all biosphere product manufacturers, have a sustainable energy concept and also use at least 75% renewable energy in the production process, provided the technical requirements allow this.
Berchtesgadener Land Brot – certified Biosphere Bread
The basis for Berchtesgadener Land bread is the old grain varieties Laufener Landweizen and Steiner’s Roter Tiroler Dinkel. But it’s not just the old varieties that make the bread so special. It’s also the short regional value chain that was built up with the help of the Biosphere Region’s Administrative Office: local agriculture produces the grain, regional mills grind it, and BÄKO helps store the flour and supplies it to the bakeries that offer Berchtesgadener Land bread. These bake the Berchtesgadener Land bread individually and according to their own recipe – sometimes as a classic loaf or in a loaf pan.
Joy of experimentation and recipe creations from budding bakers
On the way to “Hoamat Weckerl” and “Bergsteigerglück”
The Hoamat Weckerl and the Bergsteigerglück are characterized by a good portion of young experimental enthusiasm and development spirit of the budding bakers at the Traunstein and Traunreut vocational schools. The two biosphere bakery products are made – like the Berchtesgadener Land bread – from the old grain variety Laufener Landweizen. It has completely different qualities and properties when processed into bakery products than the standard flours used in the bakeries. As part of a cooperation between the Berchtesgadener Land-Traunstein Bakers’ Guild, the vocational schools in Traunstein and Traunreut and the Biosphere Region Administration Office, the budding bakers, together with their teachers Simon Geierstanger and Walburga Stadler, were able to try out the Laufener Landweizen in the vocational school bakery, experiment with it and develop new products from it. The result: High-quality bakery products from the Biosphere Region require not only valuable raw materials from the region’s agriculture, but in the case of Laufener Landweizen, a high level of baking knowledge, skill and a love of experimentation.
The recipes developed for the Hoamat Weckerl and the Bergsteigerglück, including all important information on dough production, dough handling and resting as well as the baking process, were made available to the participating bakeries. Other bakeries from the Berchtesgadener Land and Traunstein districts are cordially invited to take part.
Bergsteigerglück
In Bergsteigerglück, a savoury pastry made from puff pastry, the main ingredients are flour from Laufener Landweizen and Steiner’s Roter Tiroler Dinkel, mountain farm butter and mountain cheese from the farms of Berchtesgadener Land and southern Chiemgau. Only the spices, which make up around 0.3% of the ingredients, cannot be sourced from the Biosphere Region.
Hoamat Weckerl
With over 90% of the ingredients from the region and the combination of traditional baking and brewing culture, the Hoamat Weckerl is a crisp piece of home. Production and dough handling are very demanding in terms of craftsmanship, and the roasted brewing malt from regional Laufener Landweizen gives the Weckerl a very special aroma.
Biosphere Stollen
The rich sweet pastry made from Laufener Landweizen is a seasonal, Christmas treat from the Biosphere Region. The biosphere stollen is made by three bakeries according to individual recipes and is available in the variations butter stollen or quark stollen. But all recipes have one thing in common: the flour for the stollen is 100% organically produced Laufen country wheat from the Berchtesgadener Land and southern Chiemgau. Other ingredients such as butter, quark, milk, eggs or aromatic apricot brandy also come from the biosphere region.
The bakeries with Biosphere Bakery Products
From Laufener Landweizen or Steiner’s Roter Tiroler Dinkel
The participating bakeries have the following range of certified biosphere products. Please ask your bakery about sales outlets and baking days for the individual products.
Produkte: Biosphere bread (Laufener Landweizen)
Produkte: Biosphere bread (Laufener Landweizen), Hoamat Weckerl and Bergsteigerglück
Produkte: Biosphere bread (Laufener Landweizen) and Hoamat Weckerl
Produkte: Biosphere bread (Laufener Landweizen), Biosphere stollen
Oberschönauer Straße 14, 83471 Schönau am Königssee
Triftplatz 5, 83471 Schönau am Königssee
Marktplatz 4, 83471 Berchtesgaden
Produkte: Biosphere bread (Laufener Landweizen) and Hoamat Weckerl, Biosphere stollen
Marktstraße 13, 83317 Teisendorf
Produkte: Biosphere bread (Laufener Landweizen) and Hoamat Weckerl, Biosphere stollen
Haslauerstraße 6 + 8, 83454 Anger
Grenzlandstraße 11, 83435 Bad Reichenhall
Bahnhofstraße 47, 83451 Piding
Produkte: Biosphere bread (Laufener Landweizen) and Bergsteigerglück
Produkte: Biosphere bread and Bergsteigerglück (Steiners Roter Tiroler Dinkel)
Fair. Regional. Sustainable.
Like all biosphere products, Berchtesgadener Land bread, Hoamat Weckerl and Bergsteigerglück are characterized by equal cooperation between all companies in the value chain and fair pricing. The bakeries work together with the agricultural companies that grow Laufener Landweizen, the mill and the BÄKO and determine the cultivation quantity with a purchase guarantee and price for the flour.
Currently, the Laufener Landweizen for the three biosphere bakery products comes from organic farmers Matthias Kreuzeder, Markus Kroiß and Josef Probst, who have joined forces to form a producer group at the initiative of the Biosphere Administration Office. The Laufener Landweizen is milled by the Gfaller-Mehl Kunstmühle in Traunstein. The BÄKO then delivers the flour to the bakeries. Steiner’s Roter Tiroler Dinkel comes from organic farmer Konrad Hogger, who supplies the Wolfgruber bakery directly. The spelt was milled in the Surmühle in Oberteisendorf.
The old types of grain contain a great ecological, genetic and cultural treasure: The Biosphere Administration Office in the biosphere grain garden in the municipality of Saaldorf-Surheim makes it possible to bring old, forgotten types of grain back to the Berchtesgadener Land and to preserve them – in keeping with the motto of preserving, multiplying and developing seed diversity.
Biosphere Grain Garden
Under the motto “We are treasure keepers”, the Biosphere Administration Office, together with farmers, has set itself the task of preserving old cultivated and grain varieties in the biosphere grain garden in the municipality of Saaldorf-Surheim. In cooperation with the Bavarian State Office for Agriculture, old, alpine grain varieties were brought back to the region and propagated.
Your contact person
Klaus Bauer
Biosphere products
