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MayerS – Fertigung

Artisan bakery-patisserie with over 30 retail shops and cafés in the Filstal and Remstal valleys

MayerS Logo

MayerS Bäckerei-Konditorei GmbH & Co. KG

Salach (Headquarters, Im Alber 1) · Salach (Wilhelmstraße 7) · Albershausen · Amstetten · Böhmenkirch · Donzdorf · Geislingen/Steige · Göppingen · Schorndorf · Schwäbisch Gmünd · Süßen · Welzheim ·New on Amplifa

2006Founded (acquisition of the Weber bakery)
over 30Retail shops & cafés in the region
DE 245705376VAT ID No.
HRA 532100, District Court of UlmCommercial register entry

About MayerS Bäckerei-Konditorei

MayerS Bäckerei-Konditorei is an artisan family-owned company based in Salach in the Filstal valley. It was established on 1 January 2006 through the acquisition of the Weber bakery (formerly "Webersbäck") by Simone and Günter Mayer and is today run by Simone and Alexander Mayer. The product range includes bread, bread rolls, cakes and gateaux, lye products, Danish pastries and snacks, complemented by catering for parties and celebrations, café operation with breakfast and coffee specialities, and lunch dishes with homemade pasta and sauces. The baked goods are produced fresh daily in-house using traditional artisan methods; ready-made mixes are avoided, the natural sourdoughs are produced by the company's own master bakers, and several hundred kilos of pre-ferment dough are processed daily. Raw materials are sourced wherever possible from suppliers in the region. The company operates over 30 retail shops and cafés in the Filstal and Remstal region of Baden-Württemberg; the family's baking tradition can be traced back to the 17th century.

Site
Salach
Processes
Bakery/patisserie (bread, bread rolls, cakes & gateaux, lye products, Danish pastries, snacks), Catering for parties & celebrations (gateaux, party baked goods, Weckenräder), Gateau creations / individual gateaux, Bakery tours, Baking academy / gateau workshop / gourmet evenings, Geniesserkärtle (customer loyalty card/voucher), Café operation with breakfast and coffee specialities, Lunch dishes (own pasta and sauces) at some locations
Materials
Natural sourdough, Pre-ferment dough, Spelt, Rye, Wheat
Founded
2006
Industries
Artisan bakery, Patisserie, Café/Gastronomy
  1. 01

    Raw material selection (regional where possible)

  2. 02

    Production of natural sourdoughs by the company's own master bakers

  3. 03

    Pre-ferment preparation (several hundred kilos daily, rested overnight)

  4. 04

    Dough preparation and artisan processing

  5. 05

    Daily baking in own production

  6. 06

    Sale in retail shops and cafés / catering

Raw materials and production methods

Sauerteig

Natural sourdough

Produced in-house by the master bakers and used instead of ready-made mixes.

Vorteig

Pre-ferment dough

Several hundred kilos daily, rests overnight and ensures a light, moist crumb and long shelf life.

Dinkel

Spelt

Cereal used for bread specialities and cakes such as the spelt plum cake.

Roggen

Rye

Cereal used for bread and sourdough products.

Weizen

Wheat

Cereal used for bread, bread rolls and lye products.

Retail Shops & Cafés

Salach – Im Alber 1

DE

Headquarters, production and retail shop with bakery tours

Materials
Wheat, rye, spelt
  • Production bakery

Salach – Wilhelmstraße 7

DE

Retail shop

Göppingen (several locations)

DE

Retail shops incl. main station, ZOB bus station, Schillerplatz, Gerberstraße, Klinik Christophsbad

Schorndorf (several locations)

DE

Retail shops incl. Moserstraße, station, Silcherstraße, Haubersbronn

Geislingen/Steige

DE

Retail shops and Helfenstein Café

Süßen

DE

Retail shops, incl. one with a seminar room

Inside the production

History of MayerS Bäckerei-Konditorei
History of MayerS Bäckerei-Konditorei
Family tradition in the baker's craft
Family tradition in the baker's craft
Parties & celebrations – gateaux and party baked goods
Parties & celebrations – gateaux and party baked goods
Geniesserkärtle – customer loyalty card
Geniesserkärtle – customer loyalty card

Industries

Artisan bakeryPatisserieCafé/Gastronomy

Processes & technical limits

ProcessesToleranceMax. partWeightLot sizeMaterials
Bakery/patisserie (bread, bread rolls, cakes & gateaux, lye products, Danish pastries, snacks)Plastics–––––

Additional services

Catering for parties & celebrations (gateaux, party baked goods, Weckenräder)Gateau creations / individual gateauxBakery toursBaking academy / gateau workshop / gourmet eveningsGeniesserkärtle (customer loyalty card/voucher)Café operation with breakfast and coffee specialitiesLunch dishes (own pasta and sauces) at some locationsWi-Fi hotspot at locations

History

  1. 17. Jahrhund

    Baking tradition of the Mayer family (Simone Mayer's ancestors) traceable in the family tree

  2. 1919

    Otto Mayer takes over the bakery

  3. 1957

    Otto Mayer jun. becomes owner of the bakery together with his wife Nora

  4. 1996

    Construction of the new production hall in Kohlberg

  5. 2006

    Foundation of MayerS Bäckerei-Konditorei GmbH & Co. KG in Salach by Simone and Günter Mayer through the acquisition of the Weber bakery (formerly "Webersbäck") on 01.01.2006

  6. 2026

    Announced takeover of the branch network of Bäckerei-Conditorei Wiedmaier on 1 January 2026

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