Bake-off station
We're all familiar with the tiresome discussion at the breakfast table: one time the bread roll is too soft, the next time it's far too dark. The reason: the dough was baked too short or too long, perhaps not at the right temperature. In short: an unsatisfactory situation, and not just for customers. We had a REWE supermarket show us how it could be done better.
Interview with Alexander Müller
From "Kommissbrot" to ciabatta: In an interview with one_Gesper, plant manager Alexander Müller recalls the milestones in the 120-year history of the Glockenbrot bakery and describes the trends that define the business today.
Bread / Baked Goods Industry Award
For the second time, the trade magazine Lebensmittelpraxis was looking for the best bakery departments in the country. One REWE region stood out in particular with three winners. But the best-placed bakery comes from a different corner.