Craft bakery for frozen breads, fine pastries and dough pieces made from pesticide-free Swiss grain
Fredy’s AG
Baden · BirmenstorfNew on Amplifa
About Fredy’s
Fredy’s AG, headquartered in Baden in the Aargau, is a Swiss craft bakery that produces frozen large and small breads, fine pastry products such as croissants, quiches and appetizer pastries, sweet pastries as well as pre-fermented and non-fermented frozen dough pieces. The breads are baked or par-baked in a wood-fired oven; the products are intended for bakeries, gastronomy and retail. The foundation is a traditional dough process with light and dark pre-ferment and around 24 hours of dough resting, entirely without artificial baking aids. Raw materials include over 50 exclusive flour specialties from the Lindmühle in Birmenstorf, IP-Suisse bread grain from pesticide-free cultivation, UrDinkel spelt, Appenzeller mountain butter, more than one million Swiss free-range eggs per year, Felchlin fine chocolate, natural yogurt, dairy products and Swiss Alpine salt. Buyers are primarily baking professionals who finish baking the par-baked and frozen products on site. Delivery takes place in Switzerland, supported by a cooperation with Galliker Green Logistics. Production is IFS Food certified and includes the Birmenstorf site, where par-baked breads are produced in the wood-fired oven.
- Site
- Baden
- Processes
- Production of baked and par-baked, frozen large and small breads (wood-fired oven), Production of fine pastry products (croissants, savory snacks, quiches, ham croissants, focaccia,, Production of sweet pastries (tarts, cakes, loaves, cookies), Production of pre-fermented and non-fermented, frozen dough pieces (e.g. Turbogipfel:, Packaging in plastic inliners and cartons, partly individually packaged in film and cartons, Traditional dough preparation with light and dark pre-ferment, dough resting approx. 24 hours,, Production of frozen large and small breads (wood-fired oven, par-baked), Fine pastries (croissants, quiches, tarts, cakes, cookies)
- Materials
- Swiss flour (over 50 exclusive flour specialties, organic or pesticide-free), Grain from pesticide-free cultivation (IP-Suisse, since December 2019), UrDinkel, Appenzeller mountain butter, Swiss free-range eggs (over 1'000'000 eggs of 50 g each annually), Swiss fine chocolate (couverture, Max Felchlin AG), Natural yogurt and dairy products, Swiss Alpine salt (Sel des Alpes)
- Certificates
- IFS Food Version 8 (higher level, 95.61%), CH Organic Regulation / Bio Suisse, Demeter, UrDinkel, IP-SUISSE bread grain, Suisse Garantie, Mountain/Alp regulation, EnAW target agreement (Energy Agency of the Swiss Economy), UrDinkel (ProCert), IP-SUISSE bread grain (ProCert), Suisse Garantie (q.inspecta), Mountain/Alp regulation (q.inspecta), EnAW target agreement (climate protection/energy efficiency)
- Founded
- 1967 (foun
- Employees
- 190
- Industries
- Bakeries / Gastronomy / Retail (frozen baked goods)
- 01
Raw material procurement (flour, grain, butter, eggs, chocolate, salt)
- 02
Dough preparation with light and dark pre-ferment, approx. 24 hours dough
- 03
Baking or par-baking in the wood-fired oven
- 04
Packaging in plastic inliners and cartons, partly individually wrapped in film
- 05
Cold-chain logistics and delivery in Switzerland
- 06
Baking school and consulting (baking courses, bread sommelier)
Raw Materials
Swiss flour (over 50 exclusive flour specialties)
Organic or pesticide-free cultivated grain from Alb. Lehmann Lindmühle AG in Birmenstorf as the basis of all breads and baked goods.
Grain from pesticide-free cultivation
Used as a minimum standard in all production facilities since December 2019 – as the first bakery in Switzerland.
UrDinkel
Certified processed spelt raw material for breads and baked goods under the ProCert brand program.
Appenzeller mountain butter
Exclusively used butter product from Appenzeller Milch AG for particularly aromatic butter pastries.
Swiss free-range eggs
Over 1'000'000 eggs of 50 g each per year from the Geflügelhof von Euw poultry farm in Oberglatt.
Swiss fine chocolate (Max Felchlin AG)
Felchlin couverture from Ibach SZ for the sweet baked goods.
Natural yogurt and dairy products
Regional ingredients from Milchzentrale Rub in Wettingen, among others for the fruit yogurt roll.
Swiss Alpine salt (Sel des Alpes)
Hand-harvested, ecologically produced salt from the Bex salt mine for breads and baked goods.
Wood-fired oven baking process
Breads are produced baked or par-baked in the wood-fired oven, in particular at the Birmenstorf site.
Locations
Baden – Headquarters
CHHeadquarters and production (fine pastries, sweet pastries, dough pieces, training bakery for apprentices)
- Materials
- Flour, mountain butter, free-range eggs, chocolate, Alpine salt
- Wood-fired oven
Birmenstorf – Bruggerstrasse 48
CHProduction site for wood-fired-oven par-baked, frozen large and small breads
- Materials
- Swiss flour, pesticide-free bread grain
- Wood-fired oven
Product Range
Inside the production
Industries
Processes & technical limits
| Processes | Tolerance | Max. part | Weight | Lot size | Materials |
|---|---|---|---|---|---|
| Production of baked and par-baked, frozen large and small breads (wood-fired oven)Plastics | – | – | – | – | Flour, Grain |
| Production of fine pastry products (croissants, savory snacks, quiches, ham croissants, focaccia,Plastics | – | – | – | – | Flour, Butter, Free-range eggs, Chocolate, Salt |
| Production of sweet pastries (tarts, cakes, loaves, cookies)Plastics | – | – | – | – | Flour, Butter, Free-range eggs, Chocolate, Salt |
| Production of pre-fermented and non-fermented, frozen dough pieces (e.g. Turbogipfel:Plastics | – | – | – | – | Flour, Butter |
| Packaging in plastic inliners and cartons, partly individually packaged in film and cartonsAssembly | – | – | – | – | Plastic (inliner), Carton, Film |
| Traditional dough preparation with light and dark pre-ferment, dough resting approx. 24 hours,Plastics | – | – | – | – | Flour, Grain, Wheat germ |
1 Anlagen & Maschinen
| Machine | Manufacturer / model | Quantity | Working area | Year built | Site |
|---|---|---|---|---|---|
| Wood-fired oven | – | – | – | – | Baden; Birmenstorf (Bruggerstrasse 48) |
Additional services
Quality & Certificates
Quality assurance begins with the careful selection of suppliers and raw materials; daily inspections and regular tastings guarantee the standards. Independent inspection bodies such as SQS, bio.inspecta and ProCert verify and certify compliance with legal guidelines.
| Evidence | Baden | Birmenstorf |
|---|---|---|
| IFS Food Version 8 (higher level, 95.61%) | ||
| CH Organic Regulation / Bio Suisse | ||
| Demeter | ||
| UrDinkel (ProCert) | ||
| IP-SUISSE bread grain (ProCert) | ||
| Suisse Garantie (q.inspecta) | ||
| Mountain/Alp regulation (q.inspecta) | ||
| EnAW target agreement (climate protection/energy efficiency) |
History
- 1967
Fredy Hiestand goes into business with CHF 5'000 in a former laundry premises in Zurich-Wipkingen.
- 1975
After eight years of training and journeyman experience, first commercial successes with frozen croissant dough pieces.
- 1988
Market launch of the world innovation «Turbogipfel» (pre-fermented dough pieces); title «Croissant King»; later lye and chocolate croissants.
- 1997
Stock market listing of the international baked goods group with operations in Europe, America and Asia.
- 2003
Sale of his life's work; founding of Fredy's AG in Baden with production starting in the same year.
- 2010
Eberhard-Paech Prize («Oscar of the baker's world») for Fredy Hiestand.
- 2019
As the first bakery in Switzerland, exclusively pesticide-free IP-Suisse grain as minimum standard; Demeter certification in the frozen segment.
- 2022
New training bakery for apprentices at the Baden headquarters (3–4 apprenticeship positions per year).
- 2024
Launch of the «Baking with Fredy's» course program for hobby bakers.