Bakery Pretzner
Josef Pretzner and Gut Steinbach - an idea that connects. Bread enjoyment over three generations that can be tasted.
Interestingly, almost all of our suppliers have one thing in common: They get up in the middle of the night to do their job and, among other things, to deliver fresh food to us as a hotel. Hats off to that and thank you very much for this achievement. Master baker Sepp Pretzner is up very early, as always, and while others would still sleep deep at this time, he is already in the bakery. The Pretzner bakery has existed in Reit im Winkl for many years and is well known beyond the borders. There are ten branches in the area.
Sepp Pretzner is not only an early riser, but also a passionate baker. The once highly valued handicraft of the baker, which has been an integral part of a village at least since the Middle Ages, has unfortunately lost its popularity in recent years, as it has become easy to process mixed ingredients into baked goods, just thaw them or buy them directly at the wholesaler to order. Individuality and the creative art of baking looks different. Sepp Pretzner shares this opinion and so we find him wrapped in a cloud of fine flour in his bakery. Pretzner attaches great importance to sustainability and regionality and therefore makes sure when purchasing his raw materials that they come from the area as well as possible and that he can process them promptly. Flour and grain for whole grain products therefore come exclusively from Chiemgau.
In addition, Pretzner does not use plastic packaging when shopping, as long as the goods allow it, and optimizes its inventory so that no food has to be thrown away. Its display in the bakery is correspondingly seasonal and changes regularly; just as nature allows it.
As a long-standing family business, master baker Pretzner sees the future with mixed feelings about himself and especially his successors. On the one hand, thanks to our Gut Steinbach, which purchases fresh pretzels, rolls and bread from Pretzner every day, the demand is great. On the other hand, industrially manufactured baked goods are very popular with many people, not least because of the strong price differences compared to handcrafted, lovingly baked goods, as there is sometimes a lack of awareness of a health-conscious diet. The fact that Pretzner does without premixes and ready-made flour and uses three-step wholemeal sourdough and baking ferment instead of yeast makes his products so special, but the consumer should also appreciate this and be prepared to pay a slightly higher price for them.
