Artisan bakery and confectionery with bread shops and cafés – breads, rolls and fine pastries since 1907.
Viehmeier GmbH & Co. KG
GilserbergNew on Amplifa
About Schwälmer Brotladen
Viehmeier GmbH & Co. KG operates under the Schwälmer Brotladen brand an artisan bakery and confectionery headquartered in Gilserberg (Hesse). The family business, founded in 1907 and now in its fifth generation, produces breads, rolls and fine pastries according to traditional recipes, including farmer's bread, wood-fired oven bread, wholemeal and spelt breads as well as lye-based baked goods and confectionery products such as cakes and fine pastries. Everything is made daily by genuine handcraft with only a few ingredients: flour, water, salt and its own sourdough. The grain comes from farms in the region, where it is grown, milled and processed; only regional organic eggs are used for the breakfast offerings. The company carries the quality label »Geprüfte QUALITÄT HESSEN« and the »Bio-Siegel HESSEN« organic seal. In addition to production, it operates its own bread shops and cafés offering breakfast and snacks, as well as an ordering service for pickup and delivery. The production site and company headquarters are in Gilserberg; the sales area is the Schwalm region and the district of Waldeck-Frankenberg.
- Site
- Gilserberg
- Processes
- Breakfast offerings in cafés, Ordering service (pickup/delivery), Apprenticeship training
- Materials
- Regional grain, Own sourdough, Spelt and wholemeal, Rye, Regional organic eggs
- Certificates
- Geprüfte QUALITÄT HESSEN, Bio-Siegel HESSEN
- Founded
- 1907
- Industries
- Bakery and confectionery craft, Retail (bread shops and cafés)
- 01
Regional grain sourcing
- 02
Milling and processing
- 03
Sourdough management
- 04
Artisan baked goods production
- 05
Distribution via own bread shops and cafés
- 06
Ordering service (pickup/delivery)
Ingredients and Processing
Regional grain
Comes from farms in the region, where it is grown, milled and processed.
Own sourdough
The basis of the classic breads alongside flour, water and salt.
Spelt and wholemeal
Used in spelt wholemeal rolls, spelt breads and wholemeal bread.
Rye
Basis for Roggen Pur, rye rolls and 111 wholemeal bread.
Regional organic eggs
Used exclusively for the breakfast offerings in the cafés.
Locations
Gilserberg
DEBakery/confectionery, production site (company headquarters)
- Materials
- Regional grain, sourdough, spelt, rye
Product Range
Inside the production
Industries
Additional services
Quality
The company carries the quality label »Geprüfte QUALITÄT HESSEN« and the »Bio-Siegel HESSEN« organic seal and places value on regional ingredients and short transport routes.
| Evidence | Gilserberg |
|---|---|
| Geprüfte QUALITÄT HESSEN | |
| Bio-Siegel HESSEN |
History
- 1907
Founded; the baking craft is now in its fifth generation
- 1907
Over 100 years of producing breads, rolls and fine pastries according to traditional recipes