From a small bakery in Offenbach to one of the largest bakeries in Germany: the history of the Glockenbrot bakery is exemplary, its development breathtaking. Now the company, which has been part of REWE Group since 1986, is celebrating its 120th birthday.
The company's history began with traditional regional bread and baked goods such as the Frankfurter Kranz. But "die Glocke" became really big with sliced bread (introduced in 1952) and toast bread (since 1954). Because without innovation, you miss out on trends. Consequently, international specialities as well as vegan and organic products have been and continue to be added to the range. "New old" ingredients such as chia or linseed also inspire the Glockenbrot professionals to create high-quality baked creations.
Despite the joy of innovation, the commitment to craftsmanship and high quality standards have remained constant over the years. Today, around 870 employees at the two sites in Frankfurt and Bergkirchen still bake according to traditional recipes and with multi-stage natural sourdough for 6,000 REWE, PENNY and Nahkauf stores throughout Germany and 1,300 BILLA stores in Austria.
„We believe that freshly baked bread belongs in every home. We reliably supply Germany with a wide variety of fresh bread and baked goods every day, creating small and large moments of happiness for everyone. All our employees work with the utmost care and commitment to achieve this.“From the Glockenbrot corporate mission statement
Glockenbäckerei needs over 80,000 tonnes of flour, 3,800 tonnes of yeast and 2,800 tonnes of seeds per year to produce its 160 or so products. "We only use high-quality raw materials, regional ingredients wherever possible, flour from German mills and produce exclusively in Germany," explains Alexander Müller, who manages production in Bergkirchen.
Traditional and future-orientated
Examples of sustainable, environmentally friendly investments include the use of district heating, cooling with well water and exhaust gas recovery. Dough waste is used to produce biogas and market returns are used to supply animal feed.
In its anniversary year, the Glockenbrot bakery is facing up to its social responsibility more than ever before, training young people in six apprenticeships. Internal training courses and workshops ensure that even long-serving employees are always up to date with the latest knowledge. Senior managers' development programmes ensure the next generation of managers.
New logo for birthday
Just in time for its anniversary, Glockenbrot is presenting itself with a fresh logo and a new corporate mission statement. The aim of the modern image is to increase the company's attractiveness for its own employees and - in view of the shortage of skilled labour - also for potential new applicants. (see also: Interview with Operations Manager Alexander Müller).
