Traditional artisan bakery with its own bakehouse, own mill and natural sourdough production since 1908
Bäckerei Storz GmbH
Schramberg · Schramberg-Sulgen · Rottweil · Trossingen · Zimmern · St. GeorgenNew on Amplifa
About Bäckerei Storz
Bäckerei Storz GmbH is an artisan company founded in 1908 and based in Schramberg in the Black Forest, today run by the third generation, Walter and Viola Storz. In the bakehouse in Schramberg-Sulgen, breads, rolls, pretzels, cakes and pastries are freshly baked daily according to the company's own recipes. The company uses coarsely ground meal milled in its own grain mill and produces its own natural sourdoughs; raw materials are sourced predominantly from the home region. For snacks, fresh lettuce, vegetables as well as sausage and cheese varieties are processed daily. The products are sold in the company's own bakery cafés and branches in Rottweil, Schramberg, Trossingen, Zimmern and St. Georgen, which also offer breakfast, coffee specialties and snacks.
- Site
- Schramberg
- Processes
- Bread baking, Roll and pretzel production, Cake and pastry production, Snack/sandwich production, Grain milling (own mill), Natural sourdough production, Own mill (in-house milling of coarse meal), Own natural sourdough production
- Materials
- Grain/coarse meal (self-milled), Sourdough (natural sourdough), Eggs, Milk, Fruit, Vegetables, Sausage, Cheese
- Founded
- 1908
- Industries
- Bakery/Food retail
- 01
Grain milling in the company's own mill
- 02
Natural sourdough production
- 03
Dough processing with long resting/ripening time
- 04
Baking in the Schramberg-Sulgen bakehouse
- 05
Sales in branches and bakery cafés
Ingredients and Production Methods
Self-milled coarse meal
From the company's own grain mill, the basis of the breads and rolls.
Natural sourdough
Self-produced natural sourdough shapes the flavor and freshness of the baked goods.
Fresh eggs and milk
Processed fresh daily for cakes and pastries.
Fresh fruit and vegetables
Ingredient for cakes, pastries and snacks.
Sausage and cheese varieties
High-quality toppings for snacks and sandwiches.
Locations
Schramberg-Sulgen (Bakehouse)
DEProduction
- Materials
- Grain, sourdough
- Grain mill
Rottweil Kameleck
DEBranch, Hauptstraße 41
Rottweil Stadionstraße
DEBranch, Stadionstraße 11
Schramberg
DEBranch, Bahnhofstraße 30 (inside Kaufland)
Schramberg-Sulgen
DEBranch, Sulgauer Straße 17
Trossingen
DEBranch, Hauptstraße 59
Zimmern
DEBakery café, Flözlinger Str. 46
St. Georgen
DEBakery café, Bahnhofstraße 5
Products
Inside the production
Industries
Processes & technical limits
| Processes | Tolerance | Max. part | Weight | Lot size | Materials |
|---|---|---|---|---|---|
| Bread bakingFood manufacturing | – | – | – | – | Grain/coarse meal, Sourdough, Eggs, Milk |
| Roll and pretzel productionFood manufacturing | – | – | – | – | Grain/coarse meal |
| Cake and pastry productionFood manufacturing | – | – | – | – | Fruit, Eggs, Milk |
| Snack/sandwich productionFood manufacturing | – | – | – | – | Lettuce, Vegetables, Sausage, Cheese |
| Grain milling (own mill)Food manufacturing | – | – | – | – | Grain |
| Natural sourdough productionFood manufacturing | – | – | – | – | Grain |
1 Anlagen & Maschinen
| Machine | Manufacturer / model | Quantity | Working area | Year built | Site |
|---|---|---|---|---|---|
| Grain mill | – | – | – | – | Schramberg-Sulgen (Bakehouse) |
Additional services
History
- 1908
Founding of the bakery; the baking tradition is continued today in the third generation by Walter and Viola Storz.