one: 120 years is a proud number. In your opinion, what were the most important milestones?
Alexander Müller: In general, the development from a craft business to a medium-sized company to a large bakery. The integration into the REWE Group in 1986 was certainly a major milestone, as was the IFS certification, the development of the Glockenbrot brand into a retail brand and the opening of the Bergkirchen plant in 2010. We had already been supplying the REWE Süd region via the wholesale trade. The new building then opened up the opportunity to go the extra mile. We were even a pioneer in Germany with innovative production technologies such as the slicing and automatic portioning of breadsticks. A final milestone in 2019 was the product range and bundling strategy, as a result of which toast bread, for example, is produced in Bergkirchen for the entire route regions supplied by Glockenbrot. Long production lines enable high-performance production.

one: What products did the Glockenbrot bakery make 120 years ago? What was the typical bread back then? To what extent have the recipes changed over the decades?
Alexander Müller: We still produce the most beautiful food in the world. The great thing is that we are modern and yet remain original and natural in our production, just like "grandma" used to make it. Kommissbrot, a simple, long-life wholemeal bread, was the standard product 120 years ago. Today we are much more diversified. In my 21 years at the Glockenbrot bakery, we have introduced ciabattas whose quality can easily stand comparison with the Italian original. Issues such as conscious nutrition and health aspects such as the reduction of salt, without compromising on flavour and shelf life, are the challenges of today. Recipes and ingredients have changed over the decades, but above all the way they are produced.

one: What are currently the biggest challenges for the Glockenbrot bakery? What are you particularly proud of?
Alexander Müller: The shortage of skilled labour and rising costs, for example in logistics, are current challenges that we have to face. Today, we can no longer plan as long-term as we used to, we have to be more agile. In short, the demands on employees and senior managers are completely different today. This internal cultural change is also reflected in the new mission statement. As plant manager at the Bergkirchen plant, I am particularly proud of my team, who have mastered all the ups and downs with me.

one: What significance do current trends, such as regionality, have for you and how are you responding to them?
Alexander Müller: When it comes to ingredients, spelt continues to gain in importance. Special raw materials, such as quinoa or chia seeds, are also on everyone's lips these days. We buy raw materials regionally wherever possible, for example cereal flour. All our products are vegetarian, and many are also suitable for a vegan diet. We also like to experiment with unusual ingredients - for example, we have just launched a new ciabatta with jungle pepper from Madagascar.

one: Where do you see the Glockenbrot bakery in 120 years' time, and what are your wishes for the future?
Alexander Müller: We see ourselves as an important partner of REWE Group in the future, contributing to the achievement of the Group's goals and helping REWE Group to differentiate itself from the competition. Ultimately, we produce a staple food that will certainly still be highly valued in 120 years' time. Because: bread can be eaten every day.

one: Mr Müller, thank you very much for talking to us.