Artisanal organic bakery with a glass-fronted bakehouse, seven cafés and branches around Lake Constance, plus its own bread distillery.
Webers Backstube & Caféhaus GmbH
Friedrichshafen · Kluftern · Immenstaad · Meckenbeuren · FischbachNew on Amplifa
About Webers Backstube
Webers Backstube & Caféhaus GmbH is a family-run bakery company based in Friedrichshafen on Lake Constance. The company produces artisanal baked goods in a glass-fronted bakehouse with a wood-fired oven at Friedrichshafen Airport, including breads made from wheat, spelt and rye with homemade natural sourdough, small pastries, Danish-style pastries (Plunder) and long-life baked goods. All breads are made from organic ingredients (DE-ÖKO-006), without baking aids and exclusively with butter instead of margarine; the wholegrain bread mashes are prepared as a 12-hour soaker. In total, the company operates seven locations in the Lake Constance district, including café houses and branches. The offering also includes its own bread distillery producing bread brandy and industrial alcohol, Fairtrade coffee, guest rooms, catering, and an online shop with postal shipping. Production is carried out exclusively by skilled professionals; on average four apprentices are trained per year.
- Site
- Friedrichshafen
- Processes
- Bread baking (bakery, artisanal), Wood-fired oven baking (wood-fired oven farmhouse bread with groring), Dough preparation with homemade natural sourdough, 12-hour soaker, Confectionery/baked goods production (Danish pastries (Plunder), small pastries, long-life baked, Distillery: bread brandy / spirits (industrial alcohol, bread brandy from the barrel), Coffee roasting (drum roasting process, Rösterei Jehle, external), Café house gastronomy, Online shop with postal shipping
- Materials
- Wheat flour, Spelt (wholegrain spelt), Rye (wholegrain rye), Butter, Organic ingredients (organic-certified DE-ÖKO-006), Coffee (Arabica, Fairtrade), Homemade natural sourdough, Organic ingredients (DE-ÖKO-006)
- Certificates
- Organic certification (DE-ÖKO-006)
- Founded
- 1981
- Industries
- Bakery and café trade, Gastronomy, Distillery/fine spirits
- 01
Raw material selection (organic ingredients, regional cultivation)
- 02
Dough preparation with homemade natural sourdough
- 03
12-hour soaker for wholegrain breads
- 04
Baking (wood-fired oven / state-of-the-art technology)
- 05
Sales in café houses and branches
- 06
Online shop with postal shipping
- 07
Bread distillery (bread brandy, industrial alcohol)
Raw Materials & Processes
Wheat flour
Basic raw material for breads, rolls and fine baked goods such as marble cake.
Spelt (wholegrain spelt)
Used for, among other things, spelt Knauzen rolls, spelt baguette and carrot bread.
Rye (wholegrain rye)
Basis for wholegrain rye breads such as the Pfundskurbrot.
Homemade natural sourdough
Used in all breads, combined with long proofing times.
Butter
Exclusively used instead of margarine in Danish pastries (Plunder) and baked goods.
Organic ingredients (DE-ÖKO-006)
All breads are made from organically certified ingredients without baking aids.
Locations
Friedrichshafen (Otto-Lilienthal-Straße 23)
DECompany headquarters, glass-fronted bakehouse with café house at the airport
- Materials
- Wheat, spelt, rye, organic ingredients
- Wood-fired oven
- Photovoltaic system
Friedrichshafen Stadtbahnhof
DEBranch
Friedrichshafen 'Zur alten Backstube'
DECafé house
Kluftern
DEBranch (founding location)
Immenstaad
DEBranch
Meckenbeuren
DECafé house
Fischbach
DEBranch
Products
Inside the production
Industries
Processes & technical limits
| Processes | Tolerance | Max. part | Weight | Lot size | Materials |
|---|---|---|---|---|---|
| Bread baking (bakery, artisanal)Other (bakery/food) | – | – | – | – | Wheat flour, Wholegrain spelt, Wholegrain rye, Sourdough, Butter, Eggs |
| Wood-fired oven baking (wood-fired oven farmhouse bread with groring)Other (bakery/food) | – | – | – | – | Wheat, Rye |
| Dough preparation with homemade natural sourdough, 12-hour soakerOther (bakery/food) | – | – | – | – | Wholegrain breads (mash blends), Sourdough |
| Confectionery/baked goods production (Danish pastries (Plunder), small pastries, long-life bakedOther (bakery/food) | – | – | – | – | Wheat flour, Butter, Eggs, Sugar, Nuts, Chocolate couverture |
| Distillery: bread brandy / spirits (industrial alcohol, bread brandy from the barrel)Other (distillery) | – | – | – | – | Bread |
| Coffee roasting (drum roasting process, Rösterei Jehle, external)Other (food) | – | – | – | – | Arabica beans, Coffee (Central/South America, Africa) |
2 Anlagen & Maschinen
| Machine | Manufacturer / model | Quantity | Working area | Year built | Site |
|---|---|---|---|---|---|
| Wood-fired oven (baking oven) | – | – | – | – | Friedrichshafen |
| Photovoltaic system | – | 1 | Roof | – | Friedrichshafen |
Additional services
Quality & Certification
Quality is ensured through artisanal work combined with state-of-the-art technology, constant in-house controls, and inspections by external institutions. All breads are organically certified (DE-ÖKO-006).
| Evidence | Friedrichshafen |
|---|---|
| Organic certification (DE-ÖKO-006) |
History
- 1856
Origin of the Weber family baking tradition in Sulzburg/Baden
- 1981
Refounding of Webers Backstube at Café Stock in Kluftern by Hans-Jürgen and Silvia Weber
- 1984
Company founded by Silvia Weber with Hans-Jürgen Weber (according to the About Us page)
- 1987
Relocation of the company headquarters to Friedrichshafen-East
- 1998
Death of owner Hans-Jürgen Weber; son Hannes takes over
- 2003
Hannes Weber earns master craftsman title and business degree in the skilled trades; Bavarian State Prize
- 2011
Blandina Weber becomes a partner
- 2012
Opening of the glass-fronted bakehouse with café house near Friedrichshafen Airport
- 2015
Maria Stelwag becomes managing director